pat's Recipe

Pumpkin, Sage, and Browned-Butter Quick Bread

Category: BREADS

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 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp greshly grated nutmeg
1/8 tsp ground cloves
1 tsp salt
1 cup solid-pack pumpkin (from 1 15 ounce
can)
1 cup packed light-brown sugar
2 large eggs

Preheat oven to 350. 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 bitter turns golden brown, 5 to 8 minutes, Transfer mixture to a bowl, and let cool slightly.
Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Whisk together pumpkin, sugar, eggs, and browned butter with sage. Add the flour mixture, and whisk until incorporated. Divide mixture evenly among 8 pans. Smooth tops gently using a spatula.
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 a wire rack, top sides up, and let cool completely. (Breads can be stored, wrapped, at room tep overnight or refrigerated for up to 5 days) Garnish with whole sage leaves before serving.

makes 8 mini loaves