Pumpkin Bread with Brown Butter Frosting

SERVES 4-6 | Makes two 8" x 4" Loaves

A delicious sweet dessert treat for those cooler nights of Autumn and Winter.

1. Preheat the oven to 350°F. Lightly grease and flour the sides and bottom of two 8"x4" loaf pans, tap out any excess flour, and set aside. 
2. In a stand mixer with the paddle attachment on medium speed, mix together the granulated sugar, brown sugar, eggs, and melted butter. 
3. Add the pumpkin puree and vanilla extract, and continue to mix until combined.
4. In a separate bowl combine the four, baking powder, baking soda, salt cinnamon, nutmeg, cloves, and ginger ad stir to combine.
5. Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to stir slowly and often until ingredients are combined. 
6. Carefully pour the batter into the prepared loaf pans, filling each pan to be 2/3 full.
7. Bake on the center rack for 45-55 minutes or until cake is browned and a knife comes out clean. Cool in the loaf pan for 10 minutes before removing from the pan, then remove and place on cooling rack to finishing cooling. 
8. While the loaf cools, prepare the icing. Brown the butter in a sauce pan by heating it over medium high heat until it begins to foam. When the butter starts foaming, reduce the heat to medium and constantly stir the butter until it turns brown and begins to smell nutty. Remove the butter from the heat and let it cool for about 10 minutes. 
9. While the butter is still warm, whisk the vanilla and the cinnamon into the butter. Slowly whisk in the confectioners sugar 1/4 cup at a time until is the consistency of smooth, spreadable icing. Spread the icing onto the loaves and sprinkle with chopped pecans. Let the loaves sit for 30 minutes to let the icing cool. Slice and serve.

INGREDIENTS

• 1-1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs 
• 1-1/2 cups melted unsalted butter, cooled slightly 
• 1-1/2 cups canned pumpkin puree (one 15-oz. can) 
• 1 teaspoon vanilla extract 
• 2 cups all-purpose flour 
• 1/2 teaspoon baking powder 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon 
• 1/2 teaspoon ground nutmeg 
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger 

Brown Butter Frosting:

• 1 cup (2 sticks) salted butter
• 1-1/2 teaspoons vanilla extract
• 2-1/2 cups confectioners sugar
• 1 teaspoon cinnamon
• 10 pecans, chopped (for topping)