This pumpkin bread is perfectly seasonal, warming, and nutty with a dense, moist crumb and a crispy topping. And with two loaves you'll get one for yourself and one to share. —Annie Fassler | Serious Crust
freshly grated nutmeg
1 1/2 cups
packed brown sugar
coarsely chopped walnuts, toasted (optional)
turbinado sugar (optional but highly recommended)
Preheat your oven to 350°F with a rack in the bottom third of the oven. Butter two 9×5 loaf pans.
Put the butter in a small saucepan (preferably with a light colored bottom, like ceramic or steel) over medium heat. The butter will melt, then start sputtering and foaming – hold out! When it starts to take on a caramel-like golden brown hue and smell of nuttiness and all things beautiful, set aside to cool.
In a small bowl, whisk together the flour, salt, baking soda, baking powder, and nutmeg. Set aside.
In the bowl of a stand mixer with a paddle attachment (or a normal bowl with a strong arm), mix the eggs and sugars until glossy and light in color. Add the cooled brown butter and mix to combine, and then add the pumpkin purée, mixing again to combine until smooth.
In two additions, add the flour mixture to the egg and pumpkin mixture, mixing to combine after each addition. It will be a bit thicker than you might think a sweet bread batter like this should be. I promise you’re doing it right. Fold in the nuts if using. Split the batter between the two loaf pans, and sprinkled 1 Tbsp of turbinado sugar over each loaf.
Bake for 45-60 minutes, until the top looks golden brown and an inserted skewer, toothpick, or whatever you’re using comes out clean. Cool for a few minutes in the pans, then remove and transfer to a rack to cool the rest of the way. Slice and enjoy warm with tea or milk. (I bet it would also be delicious topped with cream cheese or good butter.)