Thursday, October 25, 2012

Browned Butter and Orange Pumpkin Bread

Another day, another bread!  After baking Pumpkin Sugar cookies (from my last post!) I had half of a can of pumpkin puree that I couldn't let go to waste.  A number of ideas for the pumpkin ran through my head - soup, pasta, pizza, cake, cupcakes, muffins - but ultimately I decided to pursue a fall staple, pumpkin bread.
I have baked, and eaten, pumpkin bread made from different recipes and though I've never met a pumpkin bread that I didn't like, I can't remember any being particularly special.  So, when I was browsing Tastespotting for pumpkin bread recipes I zeroed in on recipes with unique ingredients.  One post that called out to me was the Messy Baker's Brown Butter Orange Pumpkin Muffins; I've had browned butter in other dishes before and loved it so I thought this recipe had great potential.  Based on my lack of muffin liners, and my laziness, I tried this recipe as a bread instead of muffins. 
Have you had browned butter before? I wish I could bottle the smell of browned butter, though that could put most of our possessions in jeopardy of being drooled on. The delicious smell even undersells the deep, rich flavor of it; I'm fairly confident that replacing regular butter with browned butter could enhance many savory and sweet recipes!  Browned butter certainly amped up this pumpkin bread, the result was so good that we ate most of the loaf before I thought to take pictures!

Browned butter pumpkin bread - So irresistible that only 3 slices remained by the time I grabbed my camera!
Browned Butter & Orange Pumpkin Bread
For the bread
1 3/4 cups flour
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup packed brown sugar
3/4 cup sugar
2 large eggs
1 stick of salted butter
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup orange juice*
For the streusel topping
2 tbsp salted butter, softened
1/4 cup brown sugar
1/4 cup flour
Preheat oven to 350 degrees. Prepare a loaf pan by spraying with cooking spray or greasing with butter.
In a medium-sized mixing bowl, combine dry ingredients - flour, spices, baking powder, baking soda and salt. Set aside.

Heat a small pan over medium heat, add stick of butter.  Without stirring, allow butter to melt and then bubble.  After about 5 minutes of bubbling, stir with rubber spatula.  Continue to cook with stirring until butter is a medium brown color.  Remove from heat and set aside.

Stages of browning butter.  Don't let it burn!
Using a whisk, beat both eggs and sugars until smooth. Drizzle in browned butter, using a rubber spatula to get any browned bits that remain in the pan, and whisk until incorporated.  Add pumpkin and juice, mix thoroughly.  With a rubber spatula fold in dry ingredients until combined. Pour batter into prepared loaf pan and set aside.
Too bad blogs don't have smell-o-vision; adding the butter smelled amazing!
In a small bowl, mix ingredients for streusel topping using a fork.  Topping should be crumbly; when mixed sprinkle over the top of the batter in the loaf pan.

Bake for 50-60 minutes, or until cake tester inserted in the middle of the bread comes out clean.

All done!  The streusel ends up baking in, not as a crumb topping.
*Unfortunately, I couldn't detect the orange flavor in the finished bread.  When making this again I may try to amp up this flavor, possibly by using concentrated juice (e.g. reduce 1 cup of orange juice down to 1/3 cup) or adding orange zest.  I suppose orange extract could be used as well, but I can't recommend how much to use since I haven't tried it yet.
I hope you try this pumpkin bread, I know I'll be making this again as well as trying to find new recipes that use browned butter!

No comments:

Post a Comment

Please leave a comment...and your name or URL! (Anonymous comments weird me out)