Browned Butter Pumpkin Bread

Browned Butter Pumpkin Bread takes around 45 minutes from beginning to end. This recipe serves 8. One portion of this dish contains around 2g of protein, 8g of fat, and a total of 169 calories. For $1.04 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. If you have fudge topping, ginger, pumpkin, and a few other ingredients on hand, you can make it. 530 people were glad they tried this recipe. It is brought to you by The Faux Martha. Overall, this recipe earns a rather bad spoonacular score of 12%. Users who liked this recipe also liked Fudgy Pumpkin Bread with Browned Butter Glaze, Browned Butter Pumpkin Donuts, and Browned Butter Banana Bread.

Servings: 8

 

Ingredients:

3/4 tsp. aluminum-free baking powder

1/2 tsp. baking soda

1 tbsp. brown sugar, packed

1/2 c. pure cane sugar

3/4 tsp. cinnamon

1 large egg

1/4 tsp. ginger, heaping

1/3 c. liquid (1 part plain yogurt and 2 parts milk)

1/4 tsp. nutmeg, heaping

2/3 c. pumpkin (canned or roasted and pureed)

1 tbsp. salted butter

1/2 tsp. sea salt

handful of pepita seeds

Crumb Topping

2 tbsp. all-purpose unbleached flour

4 tbsp. (1/2 stick) unsalted butter

1 tsp. pure vanilla extract

1/2 c. white whole wheat flour

Equipment:

oven

sauce pan

loaf pan

whisk

bowl

toothpicks

frying pan

Cooking instruction summary:

Preheat oven to 300. Lightly butter or spray loaf pan. Set aside. In a small sauce pan, melt butter. Turn heat to medium-low and continue to cook until browned and golden, swirling occasionally*. Set aside to cool.In a large bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves**.Into cooled butter, whisk in pumpkin, yogurt/milk, egg, and vanilla until well combined. Pour pumpkin mixture into flour mixture, and stir together until just combined. Over stirring will create a dense, tough loaf.Make the crumb topping. In a small bowl, combine ingredients. Using your fingers or a fork, mash together butter, flour, brown sugar, and cinnamon. Distribute crumble evenly over batter. Sprinkle pepita seeds.Bake for 45 minutes or until a toothpick comes out clean. Cool in pan completely. Removing too early sometimes results in a broken loaf. Carefully loosen from pan and invert. Serve or store lightly covered for up to 4 days.

 

Step by step:


1. Preheat oven to 30

2. Lightly butter or spray loaf pan. Set aside. In a small sauce pan, melt butter. Turn heat to medium-low and continue to cook until browned and golden, swirling occasionally*. Set aside to cool.In a large bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves**.Into cooled butter, whisk in pumpkin, yogurt/milk, egg, and vanilla until well combined.

3. Pour pumpkin mixture into flour mixture, and stir together until just combined. Over stirring will create a dense, tough loaf.Make the crumb topping. In a small bowl, combine ingredients. Using your fingers or a fork, mash together butter, flour, brown sugar, and cinnamon. Distribute crumble evenly over batter. Sprinkle pepita seeds.

4. Bake for 45 minutes or until a toothpick comes out clean. Cool in pan completely. Removing too early sometimes results in a broken loaf. Carefully loosen from pan and invert.

5. Serve or store lightly covered for up to 4 days.


Nutrition Information:

Quickview
168k Calories
2g Protein
8g Total Fat
22g Carbs
0% Health Score
Limit These
Calories
168k
8%

Fat
8g
13%

  Saturated Fat
4g
30%

Carbohydrates
22g
7%

  Sugar
14g
16%

Cholesterol
42mg
14%

Sodium
272mg
12%

Get Enough Of These
Protein
2g
5%

Vitamin A
1079IU
22%

Phosphorus
54mg
5%

Selenium
2µg
4%

Fiber
1g
4%

Manganese
0.08mg
4%

Calcium
37mg
4%

Potassium
108mg
3%

Vitamin B2
0.05mg
3%

Vitamin E
0.41mg
3%

Iron
0.47mg
3%

Vitamin D
0.26µg
2%

Vitamin B5
0.15mg
1%

Copper
0.03mg
1%

Folate
5µg
1%

Vitamin B12
0.07µg
1%

Vitamin C
0.89mg
1%

Zinc
0.16mg
1%

covered percent of daily need
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