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.
Source: Honey & Jamp Food Blog
Original Entry: http://forthebodyandsoulpl.blogspot.com/2011/10/pumpkim-bread-with-brown-butter.html
Source: Honey & Jamp Food Blog
Original Entry: http://forthebodyandsoulpl.blogspot.com/2011/10/pumpkim-bread-with-brown-butter.html
