Butternut Loaf and Brown Butter (flavor of pumpkin)

AUTHOR

The flavor of pumpkin bread is enhanced and deepened when different winter squashes, such as butternut or kabocha, are used, which is why I enjoy it (particularly when combined with brie cheese, lol). Recently, I’ve noticed that eating cinnamon gives me a headache (very unusual, I know), so I made some butternut squash bread and experimented with other flavors. One of the first to come to mind was brown butter’s delicious nutty flavor. The nice people at my office devoured this loaf so quickly that I hardly got a piece myself, with just a touch of nutmeg to create a spicy aroma and a brown butter glaze to offer another flavor punch. (And that’s saying something, given that I work at a nutrition school.

Butternut Loaf & Brown Butter

NOTES FOR A TEST KITCHEN

The recipe from five and spice is a wonderfully unique twist on a seasonal loaf cake that falls somewhere delectably between butterscotch and pumpkin. Since brown butter is used in both the cake and the frosting, your entire home will smell like a delicious, nutty confection. A benefit is that the recipe makes two loaves.

Ingredients

Regarding the butternut loaf

  • Unsalted butter, 1 cup
  • Three big eggs
  • 5 cups of sugar
  • 5 cups of light brown sugar, packed
  • Two cups of roasted butternut squash purée
  • 3 cups of general-purpose flour
  • 1 salt shakerful
  • Baking powder, two teaspoons
  • Baking soda, two tablespoons
  • 1/8 teaspoon of nutmeg, ground (preferrably freshly ground)

Regarding the brown butter frosting.

  • Salted butter, 5 tablespoons
  • 1 1/2 cups confectioners sugar, plus additional amounts as necessary
  • Vanilla extract, 1 teaspoon

Directions

  • Grease two 9-inch loaf pans and preheat the oven to 350 degrees Fahrenheit.
  • Melt the butter in a sizable frying skillet over medium-high heat. It will first melt before beginning to bubble. Reduce the heat to medium-low. Almost continually stir the melted butter while scraping off any browning bits from the pan’s bottom. Remove the butter from the fire when it has a deep, nutty aroma and has gone brown. (It ought to take around 7 minutes.) Give it a good ten minutes to cool.
  • Beat the eggs and sugars in the bowl of a standing mixer on high speed for several minutes, or until the colour has lightened (Random side note: in Norwegian this is called an “eggedosis”). Add the browned butter by scraping it in and continue beating for a few more minutes, until the mixture is smooth.
  • Squash that has been puréed should be added. Combine the wet ingredients and beat until well combined.
  • Flour, salt, baking soda, baking powder, and nutmeg should all be combined in a small bowl. This should be added to the wet ingredients. Mix on low until thoroughly combined.
  • A tester should come out clean after baking the loaves for around 50 minutes after evenly dividing the batter between the two prepared loaf pans. Remove the loaves of bread from the pans.

Regarding the brown butter frosting

  • As with step 2 for the bread, brown the butter in a skillet (it might take a little less time because there is less butter) and let it cool for about 10 minutes. Put the butter in a bowl for mixing.
  • To get rid of lumps, sift the confectioner’s sugar. The butter is then whisked with the vanilla. Confectioner’s sugar is then gradually whisked in until you achieve a spreadable consistency.
  • Before slicing, spread the icing over the loaves and let them set for about 30 minutes.

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