Measure the infused ingredient
Measure the plain butter and cannabutter separately. See the cannabutter guide and the THC potency calculator for your own infusion.
Dose deliberately: potency depends entirely on the strength and amount of your infusion. Calculate the full batch, divide evenly and label infused food clearly. Effects from edibles can be delayed.
GATHER & MEASURE
Ingredients
Butter and wet ingredients
Dry ingredients and optional mix-ins
Brown only the six tablespoons of plain butter. The separate two tablespoons of cannabutter go into the cooled butter mixture.
FROM PREP TO FINISH
Make it, step by step
Prepare the pan and brown the butter
Heat oven to 350°F. Grease and parchment-line a 9-by-5-inch loaf pan.
Brown the plain butter in a saucepan until amber and nutty. Transfer to a bowl and cool 15 minutes, then whisk in cannabutter.
Whisk the wet mix and fold the batter
Whisk pumpkin, brown sugar, eggs, yogurt and vanilla into the butter mixture.
Whisk flour, baking soda, cinnamon, ginger, nutmeg and salt separately. Fold into the wet mixture just until combined. Fold in pecans or chocolate if using.
Bake until the center sets
Bake 55 to 65 minutes, tenting with foil if the top darkens too quickly. A tester should come out with moist crumbs, not wet batter.
Cool on a rack and slice
Cool 15 minutes in the pan, then move to a rack. Cool before slicing into 10 equal portions.
Questions about Infused Brown Butter Pumpkin Bread
Can I make this without browned butter?
Yes. Melt the plain butter normally, cool slightly and proceed.
Can I turn it into muffins?
Yes. Divide into muffin cups and begin checking around 20 to 22 minutes.
How should pumpkin bread be stored?
Wrap airtight at room temperature for three days or refrigerate up to a week.
KEEP COOKING
Another bake with warm spices
Try cinnamon rolls, brown butter cookies, or a spoonful of chile honey.