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Elevate your fall baking with this Pumpkin Bread with Brown Butter and Sage—a savory and rich twist on the classic. The nutty flavor of browned butter and the earthy aroma of fresh sage perfectly complement the sweetness of pumpkin, creating a unique and gourmet loaf that’s ideal for pairing with soups or fall dinners. Try this easy recipe for a deliciously sophisticated take on pumpkin bread!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bakery, Breakfast
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

For the Pumpkin Bread:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup unsalted butter
  • 6 fresh sage leaves finely chopped
  • 1 cup canned pumpkin puree
  • ¾ cup brown sugar packed
  • 2 large eggs
  • ¼ cup whole milk or almond milk
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
  • Brown the butter: In a small saucepan, melt the butter over medium heat. Once melted, add the chopped sage and cook, swirling the pan occasionally, until the butter turns a golden brown and gives off a nutty aroma (about 3-5 minutes). Be careful not to burn it. Remove from heat and set aside to cool slightly.
  • Mix the dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Mix the wet ingredients: In another bowl, whisk together the pumpkin puree, brown sugar, eggs, milk, and vanilla extract. Once the brown butter has cooled slightly, whisk it into the wet mixture.
  • Combine the mixtures: Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
  • Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool the bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

This bread pairs wonderfully with soups like butternut squash or roasted tomato, or it can be served as an elegant side with fall dinners.
For a touch of sweetness, add a light honey or maple glaze after the bread has cooled.
This pumpkin bread recipe balances the sweet warmth of pumpkin with the savory richness of browned butter and sage, making it a sophisticated and seasonal addition to any meal.
Keyword brown butter sage bread, easy pumpkin bread, fall bread recipes, gourmet pumpkin bread, pumpkin bread, savory pumpkin bread