I have been cooking for our Thanksgiving Excursion and every recipe I find has sage in it! I love that all my sages are still going strong in the garden. I really enjoy all the contrasts of the different varieties of the sages. The larger oval leaves of the Berggarten Sage accent the hues of the Purple Sage, while the Tri-color Sage reflects the autumn sun with it's hints of gold and yellow. Wow would it not be wonderful if I still had sage for Christmas Cooking!
I tried this great new bread. I first saw the recipe in the November issue of Martha Stewart Living.
Since I am writing this after the fact, I will tell you all my family loved this bread. I made it in one loaf pan, it was dense but very moist and tasty. Definitely worth a try!
Pumpkin Sage and Browned Butter Quick Bread
6 ounces( 1 1/2 sticks) unsalted butter, plus more
for the pans
1/4 cup fresh sage, cut into thin strips, plus more
1 2/3 cups all -purpose flour, plus more for pans
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
1 tsp salt
1 cup solid pumpkin( from 1-15 ounce can)
1 cup packed light brown sugar
2 large eggs
Preheat oven to 350 degrees. Butter and flour your pans.( The original recipe uses 8 mini pans, I used one loaf pan) melt butter in a medium saucepan over medium- low heat. Add the Sage strips, and cook until the butter turns golden brown. 5 to 8 minutes. Transfer mixture to a bowl and let cool slightly. Meanwhile, whisk together flour, baking powder, cinnamon,nutmeg, cloves,and salt. Whisk together pumpkin, sugar, eggs, and browned butter with sage. Add the flour mixture, and whisk until incorporated. Put mixture into pans. Smooth tops with spatula.
Bake until a tester inserted in the middle comes out clean, about 30 minutes. Invert pan to remove bread, transfer to a wire rack, top side up, and let cool completely( bread can be stored, wrapped, at room temp overnight or refrigerated for up to 5 days) Garnish with whole sage leaves before serving.