The recipe I have for you today comes from a wonderful food blog, Honey and Jam. The author of the blog called the recipe Amazing Pumpkin Bread and indeed this bread is AMAZING. And that's not only my opinion, everyone else who has tried it, loved it. It's moist and tender and has the beeeest frosting ever.
Some of you might remember my recipe for financiers, French cakes made with beurre noisette (beurre - butter, noisette- hazelnut). No, it is not butter made of hazelnuts, but regular butter which has been browned and thus, has a slightly nutty flavor. And that's the secret of the frosting- browned butter with its nutty flavor that goes perfectly with the spicy note of the cake.
I used canned puree, but you can prepare your own puree if you wish. In order to do so half (or quarter if pumpkin is large) the pumpkin, remove the seeds, cover with aluminum foil and bake at 350°F (175°C) until tender. Remove the pumpkin skin. Cut into pieces and blend until smooth.
The recipe called for three cups of sugar, I used 2 ½ cups. If you don't want your bread to be very sweet, you can reduce it even more. The bread is going to be sweet anyway when you frost it. Also, I doubled the pecans; I think the bread wouldn't be as good without them.
PUMPKIN BREAD WITH BROWNED BUTTER FROSTING
Makes 2 loaves
FOR THE BREAD:
3 cups all-purpose flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 ½ cups caster sugar
1 cup butter, very soft
3 large eggs
16 oz. (450 g) pumpkin puree
1 cup pecans, roughly chopped
Preheat an oven to 350°F (175°C). Grease two 9x5 inch loaf pans with softened butter and line with baking paper.
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder. Set aside.
Put the butter in microwave for 30 seconds, so that it's half melted. Place the butter in the bowl of a stand mixer. Add sugar and eggs and mix on medium speed for about 2 minutes or until fluffy and creamy. Add the pumpkin puree and combine well.
In three batches, add the flour and spice mixture mixing gently until each batch is incorporated.
Fold in the pecans. Pour into the prepared pans. Bake for about 1 hour or until a skewer inserted inside comes out clean.
FOR THE FROSTING:
½ cup butter
2 cups icing sugar
1-3 tbsp. milk
Melt the butter over low heat. Let it cook until it turns nutty brown and brown ‘crumbs’ appear.
Transfer into a mixing bowl. Using an electric mixer, combine with the icing sugar. Gradually add milk, mixing until the frosting reaches spreading consistency. Spread over cooled bread.