Browned Butter Pumpkin Apple Bread
By Rebecca White, A Pleasant Little Kitchen
Browned Butter Pumpkin Apple Bread
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 1 loaf
- 2 cups unbleached all-purpose flour
- ¼ tsp ground cinnamon
- ¼ tsp kosher salt
- ½ tsp ground all spice
- 1½ tsp baking soda
- 1½ sticks of unsalted butter, plus more for coating baking pan
- 1 (15-ounce) can pumpkin puree
- ½ cup white sugar
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups apple, finely diced
This seasonal favorite is made even more special with a hint of distinctive browned butter flavor and diced apple pieces. The addition of these two ingredients make this pumpkin bread even more sweet and dramatic.
Heat oven to 350°F.
Combine flour, cinnamon, kosher salt, all spice and baking soda into a bowl. Set aside. Coat the inside of a bread pan with unsalted butter. Set aside.
In four small batches, brown the butter. To brown butter, use a large skillet, and heat the butter over medium heat. Cook until the butter is golden brown. Pour the browned butter into a small bowl and continue this process until the 1 ½ sticks of butter are browned. Let the butter cool slightly.
With a mixer, cream the pureed pumpkin and sugar for 4 minutes.
With the mixer still running, add the butter, vanilla and eggs to the pumpkin mixture. In small batches, add the dry ingredients. Continue to mix until all ingredients are well incorporated.
Turn off the mixture and add the apples. Stir well.
Pour the batter into the buttered bread pan. Place in the oven and cook for 75-85 minutes (or until the bread is cooked all the way through). If the top of the bread begins to look too brown, place a piece of foil on top of it. I usually do this about 50 minutes into the baking process.
Serve warm with butter.
Heat oven to 350°F.
Combine flour, cinnamon, kosher salt, all spice and baking soda into a bowl. Set aside. Coat the inside of a bread pan with unsalted butter. Set aside.
In four small batches, brown the butter. To brown butter, use a large skillet, and heat the butter over medium heat. Cook until the butter is golden brown. Pour the browned butter into a small bowl and continue this process until the 1 ½ sticks of butter are browned. Let the butter cool slightly.
With a mixer, cream the pureed pumpkin and sugar for 4 minutes.
With the mixer still running, add the butter, vanilla and eggs to the pumpkin mixture. In small batches, add the dry ingredients. Continue to mix until all ingredients are well incorporated.
Turn off the mixture and add the apples. Stir well.
Pour the batter into the buttered bread pan. Place in the oven and cook for 75-85 minutes (or until the bread is cooked all the way through). If the top of the bread begins to look too brown, place a piece of foil on top of it. I usually do this about 50 minutes into the baking process.
Serve warm with butter.