Brown Butter Pumpkin Bread with Maple Glazed Cinnamon Walnut Filling

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In theory, this should be amazing. I mean, sugary, gooey, nutty filling? Freshly pureed pumpkin? Ok, well I used the canned stuff, but the organic canned pumpkin. Either way, this wasn’t a total success. I pulled the bread too early and it was very dense and chewy. I would suggest using cake flour instead of all-purpose flour. Also, be careful of over stirring. This can cause your breads to be tough and chewy.

What I love about this bread is the subtle sweetness from the maple syrup and walnut glazed filling; combined with the earthy and rich taste of pumpkin. I found it to be even more delicious sliced and toasted in the oven, then slathered with a generous layer of coconut oil.

I hope you have fun experimenting with this recipe! I will write the vegetarian version which I tested, along with the veganized parts.

ingredients
– 1 1/2 c pureed pumpkin
– 1 egg (1 flax egg, 3 Tbls water+1 Tbls flax)
– 2 tsp vanilla
– 1/2 c maple syrup
– 2 Tbls heavy cream (or non-dairy cream)
– 1/3 c brown butter (or 1/3 c oil)
– 1/2 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp salt
– 2 tsp baking powder
– 2 c flour (try cake flour, if possible)

for the filling
– 1 c roasted walnuts
– 2 Tbls maple syrup
– 2 Tbls dark brown sugar
– 1/2 tsp cinnamon

1. First, prep the filling by combining all ingredients, and set aside
2. Next, preheat the oven to 350. Whisk all of the wet ingredients in one bowl, set aside
3. In a large bowl, add the dry ingredients, combine with a whisk or fork. Then, fold the wet ingredients into the dry
4. With cooking spray, coat a loaf pan then pour half of the batter into the pan. Add the walnut filling and top with remaining bread dough
5. Bake at 350 for 45-50 minutes
6. Test bread with a knife or toothpick, if it comes out dry, it’s done! Let cook for 10 minutes before removing from the tin. Allow the bread to sit on a baking rack for 30 minutes before cutting

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