Note: this was posted before becoming a gluten-free blog. Contains gluten.

It’s February and I’m still {slightly} obsessed with pumpkin. Just because Starbucks has stopped serving pumpkin spice latte’s doesn’t mean pumpkin “season” is over, does it? Fine, but I can’t promise this will be my last pumpkin post. I guarantee you this recipe will satisfy any pumpkin craving! Looking for gluten-free option? Try this.

Rough week, anyone? I feel ya. Well, guess what… It happens to be Random Acts of Kindness Day. So, whether it’s for a co-worker, family member or complete stranger, do something kind for them. A friend just shared with me that they paid for someones groceries of the person behind them at the grocery store. Could you imagine? Now, it doesn’t have to be big or even cost you money – you can be creative.

So…. I want to play too. Tell me what you did today (or tomorrow before 12pm) for someone else and I will randomly select one (or maybe two…) of you Friday 2/18 at 1pm PST and pay for your next cup of coffee (or beverage of your choice). I’m serious. I’ll even let you pick between 3 coffee shops.

Pumpkin Bread with Brown Butter Frosting

{recipe from Honey & Jam}

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 cups granulated sugar
• 1 cup butter, soften
• 3 large eggs
• 1 16 oz can of pure pumpkin
• 1/2 cup chopped pecans – optional

Directions

Preheat oven 350 degrees F. Grease two loaf pans (&/or mini loaf pans) and set aside.

In a medium bowl, combine flour, spices, salt, baking soda, and baking powder. Mix together and set aside.

With your standing mixer,  cream together the sugar and softened butter – about 2 minutes. Mix in the sugar. Add one egg at a time. On medium speed, cream together until fluffy. Add the pumpkin and mix well.

Slowly add your dry ingredients to the wet ingredients – recommend doing in three batches. Carefully mix until it’s all incorporated – don’t forget to scape the sides. If you chose to add pecans, carefully fold them into the batter.

Divide and pour the batter into the prepared pans. Bake for about 1 hour or until the top is golden brown. Test by inserting a toothpick and if it comes out clean, it’s ready to be pulled out.

Browned Butter Frosting

1/2 cup butter
2 cup powdered sugar
1-3 Tablespoon milk – I used 2%

Melt the butter of low heat until it’s become a light brown color. Remove from heat and pour into a (clean) medium bowl. Add powdered sugar and using an electric mixer, combine well. Add milk, 1 tablespoon at a time – continue adding milk to reach the desired consistency.

{Created/Photographed by With Style and Grace}

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