What I'm Baking: Browned Butter Pumpkin Bread

 This pumpkin bread recipe is what dreams are made of.

Browned Butter Pumpkin Bread || A Less Processed Life

It's nearly November ... have we reached pumpkin spice oversaturation yet? As an aside, to be honest, I am not a fan of pumpkin spice lattes, but give me a pumpkin cream cold brew any day of the week. When it comes to pumpkin spice, I'd much rather eat it in a delicious baked good than drink it.

Browned Butter Pumpkin Bread || A Less Processed Life

This is quite possibly the best pumpkin bread I've ever baked. The key to its delicious flavor? Browned butter. Oh boy, does it really make this bread sing. And here's a pro tip: this is not the time to go healthy with the ingredients. Lean into the butter, eggs, and sugar! Sure, it's a little indulgent, but the flavor is seriously so much better than some sad honey-flavored whole wheat loaf.

Pumpkin Bread
makes one 8x4" loaf
1 15-ounce can pumpkin puree
3 large eggs
1 1/3 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
pinch ground cloves
1/2 cup unsalted butter, browned and cooled
2 1/4 cups all-purpose flour 
cinnamon sugar, to finish
1. Preheat the oven to 350 degrees. Coat an 8x4" loaf pan with cooking spray and set aside. 
2. In a large bowl, whisk together the pumpkin puree, eggs, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Add in the browned butter and stir until completely combined.
3. Add the flour and stir until just combined.
4. Spoon the batter into the prepared pan. Sprinkle the top evenly with cinnamon sugar. Bake in the oven for 60-75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool completely in the pan. Leftovers can be kept at room temperature or stored in the refrigerator.

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