I always keep my baking promises people. Here's the pumpkin bread recipe. Truth be told, I started with a recipe I found on a blog, but by the time I started replying to people and summarizing all the changes I'd made, I realized there was no point in sending that link because I'd basically just come up with most of it based on what I had and what I thought would work better. And I was really happy with the results (that's the sound of me patting my own back). Happy Baking!
1.5 cups (210 g) all-purpose flour
1 tsp ground cinnamon
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1.5 cups (330 g) brown sugar
1/2 cup (112 g) butter, really soft
2 large eggs
1/2 tsp vanilla extract
1 16 oz can of pure pumpkin
*as per usual, nuts optional
1. Preheat oven to 350˚F (175 C) and prepare a medium loaf pan with baking parchment or nonstick cooking spray, or lots of butter. (If you're using parchment, make sure to leave an overhang of paper on each side for easy removal.)
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3. Microwave the butter for 20-30 seconds, so it's half melted and then combine with the brown sugar in a stand mixer. Add the eggs. Cream the three ingredients together on medium speed for about 2-3 minutes or until fluffy. Add the pumpkin and vanilla, combine well.
4. Add the dry ingredients in 3 batches and mix gently until each batch is just incorporated. Scrape the sides between each batch. If you're using nuts, fold them into the batter now.
5. Pour the batter into the prepared pan. Bake for 55-65 minutes, or until an inserted knife comes out clean. The surface will crack a bit.
Browned Butter Frosting
1/4 cup (56 g) butter
1 cup (140 g) powdered sugar (icing sugar)
1-3 Tbsp. milk or heavy cream (or double cream)
In a small saucepan over low heat, melt the butter, and let it cook till it’s an amber brown color. It will begin to smell nutty. Remove from heat and pour into a mixing bowl. Using a mixer, combine powdered sugar with browned butter. Add the milk one Tbsp at a time, adding as needed to reach your desired spreading consistency.