Bon Appétit | November 1995)
Preheat oven to 350°F.
Butter and flour two 9x5x3-inch loaf pans.
Melt butter in heavy large skillet over medium-low heat. Cook until edges curl and butter is dark amber (do not burn), stirring occasionally, about 6 minutes.
Beat sugar and brown butter in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, ginger, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in pecans, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Loaves can be wrapped in foil and frozen for up to 1 month.
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