Pumpkin, Sage and Browned-Butter Quick Bread

Bread, Holiday

(makes 8 small loaves)

Ingredients

  • 6 oz (1 1/2 sticks) unsalted butter (plus more for pans)
  • 1/4 c fresh sage cut into think strips
  • 1 2/3 c flour (plus more for pans)
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp salt
  • 1 c solid-pack pumpkin
  • 1 c packed light-brown sugar
  • 2 large eggs

Directions

  1. Preheat oven to 350. Butter and four 8 2.5×4 in loaf pans.
  2. Melt butter in a medium saucepan over medium-low heat. Add sage strips, and cook until butter turns golden brown, 5-8 minutes. Transfer mixture to a bowl and let cool slightly.
  3. Whisk together flour, baking powder, cinnamon, nutmeg, cloves and salt.
  4. Whisk together pumpkin, sugar, eggs, and browned butter with sage. Add flour mixture, and whisk until incorporated. Divide mixture evenly among 8 pans. Smooth tops gently.
  5. Place pans on a rimmed baking sheet, bake until a tester insert comes out clean: about 30 minutes. Transfer pans to wire rack and let cool for 15 minutes. Remove breads and transfer to wire rack to cool completely.