Pumpkin Sage Brown Butter Quick Bread

If you follow my blog you know I planted sage for the first time this year. I've been searching for new and interesting ways to use my sage. I've made this pasta and these muffins. Before this year, I am not sure I've used sage for much except dressing. Thinking of sage and dressing always brings a smile to my face. When I was about ten, I was helping my mom with Thanksgiving dinner. We were making dressing and pumpkin pie. We had the sage and probably the nutmeg out on the counter. Mom told me to put some of that in the pie. I thought that was the sage. I think we were able to scoop out the sage and save the pie.

One of my favorite pumpkin recipes is my mom's pumpkin bread. She used to make it every year about this time. When I saw this Martha Stewart recipe, I decided to break tradition and try it. I love browned butter. I think I am still trying to master the art of getting it just the right shade of brown. Sometimes, it's a little too brown and other times it's not brown enough. Do you have any tips to share with me?


I love this recipe. It reminds me a lot of my mom's recipe. The sage flavor isn't overwhelming. Actually, next time I will add a little more sage. I shared this with my co-workers. I was quick to point out the green flecks in the bread were sage!!

Pumpkin Sage Brown Butter Quick Bread
Recipe Courtesy of Martha Stewart Living

Makes eight 2 1/2-by-4-inch loaves
6 ounces (1 1/2 sticks) unsalted butter, plus more for pans
1/4 cup fresh sage, cut into thin strips, plus more, whole, for garnish
1 2/3 cups all-purpose flour, plus more for pans
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 (from one 15-ounce can)
1 cup packed light-brown sugar
2 large eggs
Directions
1.Preheat oven to 350 degrees. Butter and flour eight 2 1/2-by-4-inch loaf pans. Melt butter in a medium saucepan over medium-low heat. Add sage strips, and cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl, and let cool slightly.
2.Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3.Whisk together pumpkin, sugar, eggs, and browned butter with sage. Add flour mixture, and whisk until incorporated. Divide mixture evenly among 8 pans. Smooth tops gently using an offset spatula.
4.Place pans on a rimmed baking sheet, and bake until a tester inserted into centers comes out clean, about 30 minutes. Transfer pans to a wire rack, and let cool for 15 minutes. Invert pans to remove breads, transfer to wire rack, top sides up, and let cool completely. (Breads can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.) Garnish with whole sage leaves before serving.

I am linking this to Foodie Friday at Designs by Gollum.