I love this flavor combo! The earthiness of the basil combined with the nuttiness from the browned butter in a delicious pumpkin bread.
Its time for Secret Recipe Club again - I love being part of this fun club! My favorite part of the SRC is assignment day - I love when I get that e-mail in my inbox with the link to the blog that I get to choose my recipe from. I also love that most of my assignments have all come from blogs I have never been to before, it's really a great opportunity to find some fabulous bloggers out there and some delicious recipes. If you are not familiar with exactly how this club works, you can stop by the website and learn all about it - maybe even join in! Basically you are (secretly) assigned a blog to checkout, browse through their recipes, choose one to make and blog about it. It's a lot of fun!
This month my assignment was Little Bit of Everything. Julie mentions her very large collection of cookbooks and recipe clippings and how she is trying to cook her way through them - me too!! I don't have quite as many cookbooks but I have a lot and I cant stop adding to my collection. The recipe I chose was the first one that caught my eye. This pumpkin bread is the perfect fall bread and I was ready for some fall cooking. That being said, I also pinned Julie's Penne with Butternut Squash and Goat Cheese (again perfect for fall) and I will be making it very soon.
The original recipe for this bread is actually for a Pumpkin Sage Brown Butter Quick Bread which sounds amazing! But when Hubby went to the store he forgot the sage. Instead of running back to get it, I decided to use the basil we have in the back yard. It worked! I had one more change from the original recipe, the recipe is for the most adorable mini loaves, but I don't have any mini loaf pans so I went with one large delicious loaf.
Let's break it down shall we?
I browned a stick and a half of butter....'nuff said.
I browned this butter with the basil in it infusing it with a ton of flavor in the process....and the smell was fantastic too.
Hints of cinnamon, nutmeg, cloves and just the right amount of salt....this is what fall's all about.
recipe adapted from Little Bit of Everything.
1 1/2 sticks unsalted butter, plus more for greasing the pan
1/4 cup fresh basil, cut into thin strips, plus more, whole, for garnish
1 2/3 cups AP flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 cup solid-pack pumpkin
1 cup light-brown sugar
2 large eggs
Preheat the oven to 350 degrees. Grease a loaf pan.
Melt the butter over medium low heat and add the basil. Allow this to cook down until the butter turns a golden brown color and has a nutty aroma about 8 minutes. Remove from heat and allow to cool.
While the butter is cooling, whisk together the flour, baking soda, salt and spices.
In another bowl combine the pumpkin, sugar and eggs. Add the browned butter mixture to this. Make sure the mixture is cool, if not be sure to temper so as not to cook the eggs.
Add the flour mixture to the wet mixture and thoroughly combine.
Pour into the prepared loaf pan and cook for about 45 minutes. Be sure to test with a toothpick to make sure it is cooked through.
Cool on a wire rack and garnish with basil before serving.
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