There’s a certain little holiday coming up next week, are you ready? Confession: I am nowhere close. Most years, I have my recipes all picked out by this point, my grocery lists written, all non-perishables purchased, and homemade pie crusts ready and waiting in the freezer. This year, I haven’t given any of it a second thought. That’s what this weekend is for, right? No matter where you are on the spectrum, though, consider adding these mini loaves to your “to make” list – while they may not belong on your Thanksgiving table, they definitely belong in your fall baking repertoire.
I hesitated to try this recipe as I firmly believed that nothing can beat my aunt’s pumpkin muffins – but since anything with brown butter and sage sounds pretty delicious, I gave them a try. And I’m so glad I did, because they are equally yummy, but in a completely different way. The brown butter and sage flavors add a savory richness, and the fried sage pieces contribute a fun little crunch. While browning the butter and frying the sage are additional steps, I still whipped up the batter pretty quickly. [Browned butter tips here. Sometimes I find browning butter easy, sometimes I find it more challenging – but regardless my finished product always ends up delicious).]
The recipe is supposed to yield eight mini loaves, and I doubled it in the hopes of making twelve – and ended up with six. So I think when Martha says eight, she means eight “mini mini” loaves, which you would bake in something like this (which I have now purchased and will be sure to use next time). I baked these in “large” paper mini loaf pans (is there such thing as a large mini loaf pan? Let’s pretend there is), which were adorable and looked gorgeous all wrapped up for party favors, but I think they would also be adorable as “mini mini” loaves, as muffins, or even as a regular loaf. However, the recipe as written would yield about eight muffins or one small loaf, so you may want to consider doubling.
One year ago: My First Pumpkin Pie
Pumpkin, Sage, and Browned-Butter Bread, from Martha Stewart Living
3/4 cup (1 1/2 sticks) unsalted butter, plus more for pans
1 2/3 cups all-purpose flour, plus more for pans
1/4 cup fresh sage, cut into thin strips, plus whole leaves for garnish (optional)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 cup solid-pack pumpkin (not pumpkin pie filling)
1 cup packed light brown sugar
2 large eggs
Preheat oven to 350 degrees. Butter eight 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess (I use PAM for baking here). Melt butter in a saucepan over medium-low heat. Add sage strips; cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl; let cool slightly.
Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt. In another bowl, whisk together pumpkin, brown sugar, eggs, and sage-butter mixture. Add flour mixture; whisk until incorporated. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until a cake tester comes out clean, about 30 minutes.
Transfer pans to a wire rack to cool 15 minutes. Turn out cakes onto rack to cool completely. (Cakes can be wrapped in plastic and stored at room temperature overnight or refrigerated up to 5 days.) Garnish with whole sage leaves before serving, if desired.