Thursday, August 25, 2016

Brown Butter Icing Pumpkin Bread~A Taste of Fall

This recipe sounded so good that I thought I would just have to try it!  I save many recipes but never seem to get around to making many of them.   What caught my eye was that this recipe called for pureed pumpkin, not pumpkin pie filling.  I had some pumpkin puree in the freezer that needed to be used.  A great opportunity to try this out!  It truly is a keeper!

It is really very simple to make pumpkin puree. 

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
  3. Bake in the preheated oven, foil side up, 1 hour, or until tender.
  4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.
I chose to freeze my puree to save for later and this is now the later!


I had enough puree to double the recipe.  It made one large loaf and three mini loaf pans.  


The recipe is very tasty and the butter and maple syrup in the glaze is so good!

You can find the original recipe here.

Ingredients
  • ½ cup butter softened
  • 1 cup dark brown sugar
  • 1 cup pumpkin puree (the puree, NOT pumpkin pie filling!) I made my own puree-see above
  • 2 eggs
  • 1 & ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 & ½ cups all-purpose flour
  • FOR GLAZE:
  • ½ cup (1 stick) butter
  • 2 cups powdered sugar
  • 1 Tbsp maple syrup
  • 2-3 Tbsp milk, optional if the glaze is too thick-mine was way too thick.  I added 4 Tbsp of milk but watch it closely.
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
  2. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
  3. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
  4. While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and stir in the powdered sugar and maple syrup until a soft glaze has formed.
  5. Pour the glaze generously over the top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!

This cake just melts in your mouth!  Our family was with us for the evening meal and my four-year-old grandson loved it!  I packaged the remainder for them to take home and he said, "I've got dibs on that Grammy!"  




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