Description
Golden brown crust gives way to a moist interior spiced with cinnamon, nutmeg, cloves, and ginger, all accentuated by the aroma of browned butter swirling through the tender crumb.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan.
- Melt butter in a saucepan over medium heat, swirling frequently until it turns a deep golden brown and smells nutty.
- Remove the browned butter from heat and let it cool slightly.
- In a large bowl whisk together granulated sugar, brown sugar, and browned butter until smooth.
- Add eggs one at a time, whisking well after each addition, then stir in pumpkin puree and vanilla extract.
- In a separate bowl whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Fold the dry ingredients into the wet ingredients just until no streaks of flour remain.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature eggs for better batter incorporation.
- Swirl the browned butter solids into the batter for extra nutty flavor.
- Store the bread wrapped at room temperature for up to three days or freeze slices for longer storage.
- Add a handful of chopped nuts or chocolate chips to the batter for variation.