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To make Salted Maple Brown Butter Pumpkin Bread, gather these ingredients: - 1 cup unsalted butter (for browning) - 1 cup pumpkin puree (canned or homemade) - 3/4 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1/4 cup pure maple syrup - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/4 teaspoon ground ginger - 1/2 cup chopped walnuts or pecans (optional) - Flaky sea salt for sprinkling on top Each ingredient plays a special role in this recipe: - Unsalted Butter: Brown it for a rich, nutty taste. - Pumpkin Puree: This adds moisture and a lovely flavor. - Sugars: Brown sugar gives depth, while granulated sugar adds sweetness. - Eggs: They help bind the mix and add fluffiness. - Maple Syrup: This brings a sweet, earthy note. - Spices: Cinnamon, nutmeg, and ginger add warmth and depth. - Flour: All-purpose flour provides structure to the bread. - Baking Soda and Powder: These help the bread rise. You can enhance your pumpkin bread with some extras: - Chopped Walnuts or Pecans: They add crunch and richness. - Flaky Sea Salt: A sprinkle on top boosts flavor and texture. Using these ingredients, you can create a delicious treat that feels warm and comforting. Don't hesitate to mix and match based on your taste! Start by preheating your oven to 350°F (175°C). This step is key for even cooking. Next, melt 1 cup of unsalted butter in a saucepan over medium heat. Stir it often. Watch closely as it begins to bubble and foam. After about 5-7 minutes, the butter will turn golden brown. This browning adds a rich, nutty flavor to the bread. Once it’s ready, take it off the heat and let it cool slightly. Remember to scrape any brown bits from the pan into your bowl later; they have great flavor. In a large mixing bowl, add 1 cup of pumpkin puree. This can be canned or homemade. Then, measure and add 3/4 cup of packed brown sugar and 1/2 cup of granulated sugar. These sugars will sweeten your bread nicely. Break 2 large eggs into the bowl. Pour in 1/4 cup of pure maple syrup and 1 teaspoon of vanilla extract. Now, add the slightly cooled browned butter. Mix everything together until it’s well combined. The mixture should be smooth and creamy. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of ground ginger. This mix is where your spices come from. Gradually add the dry mix to the wet mixture. Stir gently until just combined. Be careful not to overmix; this keeps the bread soft. If you like nuts, fold in 1/2 cup of chopped walnuts or pecans now. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. For an extra touch, sprinkle flaky sea salt on top. Bake it in the oven for 55-65 minutes. Check with a toothpick; it should come out clean. Let it cool in the pan for about 10 minutes before moving it to a wire rack. Enjoy the delicious smell! To make great pumpkin bread, pay close attention to your mixing. Overmixing can make your bread tough. Mix until just combined. This keeps the bread light and fluffy. Also, be sure to measure your ingredients correctly. Use the spoon and level method for flour. It helps avoid heavy bread. Browning butter adds a rich, nutty flavor. Start with medium heat and watch it closely. Stir often to prevent burning. The butter will go through stages: melting, foaming, and bubbling. Once it turns golden brown and smells nutty, remove it from heat. Let it cool a bit before adding it to your mix. This step makes a big difference. Toppings can elevate your pumpkin bread. Flaky sea salt adds a nice crunch and a burst of flavor. You can also drizzle warm maple syrup on top. Chopped walnuts or pecans enhance the texture and taste, too. Try adding a dollop of cream cheese or butter when serving. These little touches make each slice special. {{image_2}} If you want a nut-free bread, simply skip the nuts. The bread will still taste great. The brown butter and maple syrup bring lots of flavor. You can also add seeds like sunflower or pumpkin seeds for crunch. They will add texture without nuts. You can change the spice mix to suit your taste. Try adding a pinch of cloves for warmth or cardamom for a floral hint. You can also mix in dried fruits like cranberries or raisins. This will add sweetness and chewiness to each bite. If you want to cut down on sugar, use other sweeteners. Honey or agave can work well in place of maple syrup. You can also use coconut sugar instead of brown sugar. Each option will add its own unique flavor while keeping the bread sweet. Always adjust the amount to taste, as some sweeteners are stronger than others. To keep your pumpkin bread fresh, store it in an airtight container. This helps retain moisture and flavor. If you plan to eat it within a few days, keep it at room temperature. Just place the bread in a cool, dry spot. For longer storage, refrigerate it. The cold air slows down spoilage but may dry it out. Always wrap the bread tightly in plastic wrap before refrigerating. Freezing is a great way to save extra pumpkin bread. To freeze, first let the bread cool completely. Then, wrap it tightly in plastic wrap. After that, wrap it in aluminum foil or place it in a freezer-safe bag. Label it with the date. You can freeze pumpkin bread for up to three months. When you're ready to eat it, simply thaw it in the fridge overnight. Reheating your pumpkin bread brings back its fresh taste. Preheat your oven to 350°F (175°C). Remove the bread from any wrapping and place it on a baking sheet. Heat it for about 10-15 minutes. Keep an eye on it to avoid drying out. If you want to warm individual slices, use the microwave for 10-15 seconds. Enjoy it warm with a drizzle of maple syrup for an extra treat! Yes, you can use fresh pumpkin. To do this, peel and chop a small pumpkin. Cook it until soft, then mash it to make puree. Use the same amount as canned pumpkin in the recipe. Fresh pumpkin gives a nice, bright flavor to the bread. You can use several substitutes for eggs. For each egg, use: - 1/4 cup unsweetened applesauce - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for 5 minutes) These options work well and keep your bread moist. Check the bread after 55 minutes. Insert a toothpick in the center. If it comes out clean or with a few crumbs, it's done. If there's wet batter, bake for a few more minutes. The top should look golden and slightly firm. Yes, you can make muffins! Grease a muffin tin and fill each cup about 2/3 full with batter. Bake for about 20-25 minutes. Check with a toothpick, just like with the loaf. Muffins are great for quick snacks or breakfast. This blog post guided you through making delicious pumpkin bread. We covered key ingredients, step-by-step instructions, and helpful tips. You learned about variations, storage methods, and answered common questions. In the kitchen, enjoy the process and let your creativity shine! Baking can be fun and rewarding. With practice, you will master this recipe and share it with others. Happy baking!

Salted Maple Brown Butter Pumpkin Bread

Indulge in the deliciousness of Salted Maple Brown Butter Pumpkin Bread! This cozy recipe blends warm spices with the rich flavors of pumpkin and maple, creating a perfect fall treat. With simple ingredients and easy steps, you can bake this mouthwatering bread in just over an hour. Don't miss out on adding this delightful recipe to your collection! Click to explore the full recipe and get baking today!
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Ingredients
  

1 cup unsalted butter (for browning)

1 cup pumpkin puree (canned or homemade)

3/4 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1/4 cup pure maple syrup

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/2 cup chopped walnuts or pecans (optional)

Flaky sea salt for sprinkling on top

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.

      In a large mixing bowl, combine the pumpkin puree, brown sugar, and granulated sugar.

        Add the browned butter (make sure to scrape in any brown bits from the pan), eggs, maple syrup, and vanilla extract to the bowl. Mix until combined.

          In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ginger.

            Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing. Fold in the chopped nuts if using.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Sprinkle a small amount of flaky sea salt on top of the batter for an added touch of flavor.

                  Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                    Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                        - Presentation Tips: Serve slices of the pumpkin bread on a wooden board, drizzled with a bit of extra maple syrup, and a sprinkle of sea salt on top. Enjoy with a cup of coffee or tea!