I love fall. I begin counting down to its beginning in August, and while the season doesn’t officially start until Wednesday, I had to kick off the celebration early! When I moved to Virginia from Nashville a few years ago, that was really the moment that marked my deep appreciation for fall. Sure, I always loved the sweaters and the colors, but when I came here and began an existence that allowed me to be closer to nature, to start a garden, to frolic in a field just in my backyard, I suddenly felt the change of the seasons more fully. Fall remains the season I enjoy the most.
When I decided to begin this blog two years ago, I chose to do so just as fall was saying hello in September. Autumn is the season that most inspires me in the kitchen, that awakens all the flavors we put to rest as the temperatures grew warmer.
My first recipe shared here was Spiced Pumpkin Bread, and last year, as Flour and Fancy celebrated a year of existence, I debuted a twist on that first post with Chocolate Chip Pumpkin Bread. I decided then that I would celebrate each passing year of Flour and Fancy with a variation of my first posted recipe by creating new pumpkin breads each year.
Pumpkin bread is my favorite bread to bake. It always has been. I love the way it smells, its texture, its taste, and the way it lights up the eyes of the people I share it with. I never feel that fall has truly taken hold until loaves of this flavorful, soft bread fill my house will scents of cinnamon, nutmeg, and ginger. As soon as I see leaves start to descend from the trees outside my window, I know it’s time to usher in fall with the inaugural baking of this bread.
This year, I ushered in autumn with a new take on my pumpkin bread. I traded vegetable oil for brown butter, changed up the amounts of spice, and added honey. Aesthetically, the bread was a deeper brown color due to the butter, and the differing ingredients gave in a sweeter flavor with a bolder spice note. Brown butter instead of vegetable oil delivered a hint of nutty flavor that was heavenly when combined with pumpkin and cinnamon. The end result was a bolder pumpkin bread with a broader flavor.
It’s September, a great month and one of my favorites of the year. This month is filled with celebration for me. My bustling and still very puppy-like Golden Retriever, Ella, turns five this month. My September wedding anniversary was earlier this month and spent at the beach, a final hoorah before summer officially says goodbye for the year. The leaves are starting to fall and crunchy beneath my feet, an always welcome change. And finally, Flour and Fancy turns two years old. It’s been an incredible two years of creating, reading, and photographing. Sharing recipes, cookbooks, and imagery over the last two years has been more rewarding than I ever imagined and connected me with amazing people who have had an immeasurable impact on me creatively.
For all the gifts that Flour and Fancy has brought me, I return the love with this recipe, baked with passion and pumpkin. Two of my favorite things. Thank you.
Brown Butter Honey Pumpkin Bread
Yields four mini loaves or one 9×5 loaf
- 1 cup sugar
- 1 cup canned pumpkin
- 1/4 cup honey
- 1/2 cup / 1 stick butter
- 2 eggs, unbeaten
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3/4 teaspoon nutmeg
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 2 tablespoons water
- Preheat oven to 350 degrees. Grease four-cavity mini loaf pan or 9×5 loaf pan with baking spray and set aside.
- In a standing mixer, add sugar, pumpkin, honey and eggs. Let stand and prepare brown butter.
- In a skillet, heat butter over medium heat until a golden brown coloring forms. This takes approximately seven to eight minutes. Once browned, remove from heat. Allow to cool for five minutes. Then, add to the standing mixer bowl. Blend on a low setting until combined.
- Using a sifter, combine flour, baking soda, salt, and spices. Then combine with sugar and pumpkin mixture in the standing mixer bowl. While mixing, add water.
- Fill each cavity of the pan to half full. If using a 9×5 pan, fill with all the batter.
- For mini loaves, bake time should be approximately 40 minutes. For a 9×5 loaf, bake time is approximately 55 minutes. Bread is ready when golden brown and a knife or toothpick can be inserted and removed cleanly.
- Allow to cool in pan for 10 minutes. Then, gently remove to a cooling rack.