Browned Butter Pumpkin Bread
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Today is our LAST Belmont Farmers Market of the year, and I'm feeling all the feels.
When I was diagnosed with celiac disease, I thought my life in the kitchen was over. Instead, it became the reason for everything I do now, including standing at our market table every other Thursday this season. You showed up. You tasted, you asked questions, and you told us what you'd been missing and what you were excited to bake again. THANK YOU. This little table became a community.
So I'm closing out the season with something warm out of the oven: browned butter pumpkin bread with a crumb topping. Sugar pumpkins from Mass Audubon's Drumlin Farm, farm eggs from Lilac Hedge Farm, and our Banana Bread & Muffin Mix.
Because banana bread mix ain't just for bananas.
This is the loaf you make on a chilly Sunday, the one that makes the whole house smell like fall. And yes, it's BROWN, not neon orange, because I used freshly roasted pumpkin. Roasted pumpkin, browned butter and warm spice give it that deep, cozy color. Brown isn't boring. Brown is the flavor. But feel free to use canned pumpkin as you please.
Where to Find Us:
Wherever you are: We ship the anywhere in the US! Bake this loaf, tag @wldflr_glutenfree, and show me how it turned out!
If you're nearby: Come see us TODAY at the Belmont Farmers Market, 2–6 PM, for one last market day together. Grab your pumpkins, your eggs and your mix. You can always find the mix at Verveine Cafe & Bakery or Formaggio in Cambridge, too.
And some exciting news: You'll find WLDFLR at the Somerville Winter Market this year! W'e’re excited that the market season isn't over, it's just moving indoors.
With love + flour,
Monica
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