Pumpkin Bread with Brown Butter Glaze

Hello Blogland! I’ve missed you! I never meant to be gone so long, I had lots of stuff planned for last week, but things went a bit awry.

Last Wednesday my mom, sister, my moms friend, her daughter and I went on a nice little trip to the Smoky Mountains. I had planned on baking several things and blogging about it while I was there, but the internet connection at the cabin wasn’t working! So instead, I decided to just relax and enjoy my short time there.





The Smokies are so beautiful this time of year, mountains look like they are on fire from all those beautiful leaves.





Thursday we headed to Cades Cove, one of my favorite places on earth. It’s a stunningly beautiful, all the little churches and cabins. If you ever have a chance to visit, you should. It’s a little tourist-y, which I usually detest, but you totally forget that other people are around while you’re there.


It was a great time, laughing until our sides hurt, staying up too late, eating a lot of great food. I can’t wait to do it again.



I got back into the swing of things today, by making this amazing Pumpkin Bread with Brown Butter Glaze. It’s probably the best pumpkin bread I’ve ever had, so tender and moist. And because I’m sort of obsessed with brown butter right now, I threw together a frosting-like glaze for the top. The bread is great without it, but I think the glaze adds an unexpected element that really brings it to another level, more cake-like. If you glaze it while it’s still warm the brown butter flavor seeps into the bread, it’s heavenly.



Amazing Pumpkin Bread

2 Loaves

Ingredients
3 cups all-purpose flour

1 tsp ground cloves

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

3 cups granulated sugar

1 cup butter, really soft
3 large eggs

1 16 oz can of pure pumpkin

1/2 cup chopped pecans (optional)

Method
1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.

Browned Butter Frosting

1/2 c. butter
2 c. powdered sugar
1-3 Tbsp. milk

In a small saucepan over low heat, melt the butter, and let it cook till it’s a delicate brown color. Remove from heat and pour into a mixing bowl. Using an electric mixer, combine powdered sugar with browned butter. Add 1 Tbsp. milk. Add more milk as needed to reach spreading consistency.