Pumpkin Bread with Brown Butter Frosting
(from rosie’s recipe box)
Source: With Style & Grace (from RecipeThing user Cincoski28)
- 3 cups all-purpose flour
- 1 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups granulated sugar
- 1 cup butter, soften
- 3 large eggs
- 1 16 oz can of pure pumpkin
- 1/2 cup chopped pecans – optional
- 1/2 cup butter
- 2 cup powdered sugar
- 1-3 Tablespoon milk – I used 2%
Preheat oven 350 degrees F. Grease two loaf pans (&/or mini loaf pans) and set aside.
In a medium bowl, combine flour, spices, salt, baking soda, and baking powder. Mix together and set aside.
With your standing mixer, cream together the sugar and softened butter – about 2 minutes. Mix in the sugar. Add one egg at a time. On medium speed, cream together until fluffy. Add the pumpkin and mix well.
Slowly add your dry ingredients to the wet ingredients – recommend doing in three batches. Carefully mix until it’s all incorporated – don’t forget to scape the sides. If you chose to add pecans, carefully fold them into the batter.
Divide and pour the batter into the prepared pans. Bake for about 1 hour or until the top is golden brown. Test by inserting a toothpick and if it comes out clean, it’s ready to be pulled out.
Melt the butter of low heat until it’s become a light brown color. Remove from heat and pour into a (clean) medium bowl. Add powdered sugar and using an electric mixer, combine well. Add milk, 1 tablespoon at a time – continue adding milk to reach the desired consistency.