Brown Butter Pumpkin Bread
Ingredients
1 can of pumpkin ( 1 ¾ cups)
½ stick (4 tbsp) unsalted butter
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
2 tsp ginger
1 tsp kosher salt
½ cup lightly packed brown sugar
¾ cup granulated sugar
½ cup olive oil
3 large eggs
½ cup yogurt (regular or greek is fine)
1 tbsp vanilla extract
Cinnamon sugar topping: 1 tbsp granulated sugar, 1 tsp cinnamon and a pinch of salt.
Method:
Preheat oven to 350 and grease a 9 x 5 loaf pan (or line the pan with parchment paper).
In a small saucepan, melt the butter over medium heat. Cook for a few minutes, stirring occasionally, until the butter foams and the milk solids turn golden brown and smell toasty. Turn off the heat and let cool slightly.
In a medium bowl, sift together flour, baking soda, baking powder, spices and salt. Make sure baking soda especially is incorporated - if there are clumps they will be bitter when you bake.
In a large bowl, mix sugars, olive oil and brown butter until well incorporated. Add eggs one at a time, beating to blend after each addition until light and fluffy. You can use a mixer for this but you don’t have to. Add yogurt, vanilla, and pumpkin and blend until smooth. Add flour in two batches and mix until just combined (try not to overmix, as it will make your bread tougher). Pour batter into the prepared loaf pan and top with cinnamon sugar mixture. Bake, rotating the pan halfway through, until the top is dark and crackly and a toothpick comes out clean, about 60-70 minutes. Let cool before cutting!