Brown butter and raisins pumpkin bread...

What is an ultimate sign of Autumn? Yes - a pumpkin. What is the most comforting food this time of the year? Yes - a pumpkin cake/bread with a hot cup of coffee, tea or cocoa in the other hand!
It was my first time ever baking using pumpkin puree - well, second as I already made a pumpkin bread 4 days ago and it was a TOTAL disaster. I then found a different recipe, changed it ever so slightly and here's a result - moist but still with a light texture, nutty and a little sweet pumpkin bread. It was very easy and relatively quick to make - my 2 little sous chefs were helping me all the way :) and the smaller sous chef (2 years old) loves the cake! She couldn't get enough of it! When she saw me having a slice she run towards me shouting "cake, cake!" with her mouth wide open! :D This recipe is definitely a keeper and something I will make often for sure - changing raisins for something else like candied fruit, chocolate chips etc.
If you have some nice recipes using pumpkin puree please do let me know! I'm always on a "look out" for new ideas - especially that I'm a "pumpkin puree virgin" ;)

How to make it...

- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar (you can also use brown/demerara sugar)
- 1/3 cup butter
- 2 eggs, lightly beaten
- 1 cup canned pumpkin (NOT pumpkin pie filling)
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup raisins

Preheat oven to 180 C. Butter and flour approx. a 23 x 12 cm loaf pan and set aside.
Melt the butter over medium heat. As the butter melts it will begin to foam and start turning golden brown. Stir frequently to prevent burning. From the time the butter begins to brown it shouldn't cook for more than a minute. Remove the pan from the heat and set aside.In a medium bowl mix together flour, baking powder, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl cream together the brown butter and sugar, until even consistency. Add the eggs and mix until smooth. Stir in the pumpkin, milk and vanilla and. Add the dry ingredients and mix until just combined and there are no lumps of flour. Gently fold in the raisins.
Pour the batter into the prepared tin and bake for 60-70 minutes (mine took exactly 70 minutes to bake fully), or until a cake tester comes out clean.Remove bread from the pan and let it fully cool on a wire rack.


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