sage advice: make this pumpkin bread now

I know I’ve made pumpkin bread for you before but I promise you there is room in your recipe book for this version too.  The difference here is I left out chocolate chips and added sage.  The addition of sage made my kitchen smell like Thanksgiving which was an added bonus.

The bread is moist and sweet but the sage gives it a hint of a savory vibe, which in this case is a good thing.  The recipe was meant to be baked into small loaves so that you can have one for yourself and give the rest away to friends.  What lucky friends!

Pumpkin, Sage, and Browned Butter Quick Breads (from “Martha Stewart Living” magazine, also found at

  • 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 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 (from one 15-ounce can
  • 1 cup packed light-brown sugar
  • 2 large eggs

Preheat oven to 350 degrees. Butter and flour eight 2 1/2-by-4-inch loaf pans. (The smallest pans I had were 3 1/4-by-5 3/4-inch loaf pans so I buttered and floured four of them and they worked just fine.) Melt butter in a medium saucepan over medium-low heat. Add sage strips, and cook until butter 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 flour mixture, and whisk until incorporated. Divide mixture evenly among 8 pans. Smooth tops gently using an offset 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 wire rack, top sides up, and let cool completely. Garnish with whole sage leaves before serving.

One thought on “sage advice: make this pumpkin bread now

  1. Pingback: ten suggestions for your Thanksgiving menu « Baxter and Main

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