Brown Butter Pumpkin Sage Bread
This brown butter pumpkin sage bread is moist, filled with lots of pumpkin with a crunchy cinnamon pecan streusel topping! It will be perfect for Thanksgiving morning or a lazy weekend brunch.
Happy Monday friends! I got back from San Diego last night and I’m barely awake as I make my way to lab this morning. The mere three-hour time difference is messing with my system and it will take time to adjust I am sure. But I will not complain because we had an amazing time!! I had a great conference, learned a lot and met many neuroscientists I admire. I was also able to explore the area a little and if you follow me on Instagram or Facebook, you will know that I indulged in a few bakery treats. I’ll give you guys a full update later in the week with tons of photos. I missed my kitchen so bad and have not baked in two weeks!! I made this brown butter pumpkin sage bread the week before I traveled.
I hope you guys enjoyed the wonderful recipes shared last week by a few of my blogging friends. In case you missed any, Julie from This Gal Cooks brought these delicious looking chocolate chip peanut butter marshmallow bars that will just be perfect for any celebration. And talking about celebrations, Allie from Baking A Moment shared these beautiful orange walnut macarons to get us in the holiday spirit!! Jamie from The Land of Milk ‘n’ Cookies brought back childhood memories with these cotton candy cupcakes! Thank you very much ladies for these wonderful recipes and holding down the fort last week!! You made my vacation stress-free 🙂
Nothing says thanksgiving to me like the smell of sage! (Am I alone?) It’s my favorite herb of the season and I add it to everything from stuffing to roasted sweet potatoes. As I was thinking of how to use the last of my pumpkin purée, I knew sage had to be included into the last pumpkin recipe of the season.
The bread is moist, filled with lots of pumpkin and has a nutty brown butter flavor. You know brown butter enhances anything and in this bread it was the star. The sage renders a very homey and slight savory hint to the bread. Feel free to increase the amount of sage if you like a stronger flavor.
Oh did I forget to mention the cinnamon pecan streusel topping? Yeah, that is happening as well and it is crunchy delicious. This brown butter pumpkin sage bread will be perfect for Thanksgiving morning or a lazy weekend brunch. Add a cup of coffee (or tea in my case) to enjoy a crisp fall morning. Wait in these part of the world, a brisk winter morning I suppose.
The last can of pumpkin puree is now gone and it’s time to start my holiday baking. I’ve been hanging onto fall and all its warm spices to the last thread. Of course, that means I am a gazillion years behind in blogging years and Pinterest as by now everyone is done with peppermint! But that’s the beauty of life, I am almost never in vogue. Cue the gingerbread, molasses, eggnog, cranberries and peppermint please!
¾ cup (1½ sticks) unsalted butter
2 tablespoons fresh sage, chopped
1⅔ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
1 teaspoon salt
1 cup solid-pack pumpkin puree
1 cup packed light-brown sugar
2 large eggs, room temperature
For streusel topping:
¼ cup all-purpose flour
¼ cup firmly packed dark brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
¾ cup pecans, coarsely chopped
For streusel topping:
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