Make your next loaf of pumpkin bread stand out from all the rest with a French pastry technique. Browned butter, or beurre noisette, is a simple sauce that provides a nutty edge to baking.
Our Pumpkin Bread with Brown Butter and Sage recipe keeps all the lush texture you expect from pumpkin bread while infusing delightful caramel notes. And the sage amplifies the earthy warmth. It’s everything you love about this seasonal treat, turned up times 10.
20min
Prep time
60min
Cook time
24
Servings
Pumpkin Bread With Brown Butter and Sage
Make your next loaf of pumpkin bread stand out from all the rest with a French pastry technique. Browned butter, or beurre noisette, is a simple sauce that provides a nutty edge to baking.
Our Pumpkin Bread with Brown Butter and Sage recipe keeps all the lush texture you expect from pumpkin bread while infusing delightful caramel notes. And the sage amplifies the earthy warmth. It’s everything you love about this seasonal treat, turned up times 10.
Make your next loaf of pumpkin bread stand out from all the rest with a French pastry technique. Browned butter, or beurre noisette, is a simple sauce that provides a nutty edge to baking.
Our Pumpkin Bread with Brown Butter and Sage recipe keeps all the lush texture you expect from pumpkin bread while infusing delightful caramel notes. And the sage amplifies the earthy warmth. It’s everything you love about this seasonal treat, turned up times 10.
Add the butter to a pan on medium heat. Work low and slow to let the butter melt, come to a slight fizz, and then brown slightly. This will take about 4-5 minutes. When you see the milk solids separate and start to brown at the bottom of the pan, turn off the heat and add the sage. The sage will sizzle for a few minutes. Let it infuse into the butter and then remove the sage leaves. Transfer the browned butter to a bowl.
Add a splash of the milk to the brown butter to temper it, reserve the rest of the milk for later.
In a large bowl, add the sugar, brown sugar, eggs and pumpkin. Add in the cooled brown butter and mix well.
Combine the dry ingredients and add to the wet, alternating with splashes of the milk to help combine.
Pour the batter into two parchment-lined 8-by-5-inch loaf pans.
Bake for 60-70 minutes or until a toothpick comes out clean.
