PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Grease a 9x5 loaf pan with additional butter or cooking spray; set aside for later.

BROWN BUTTER: Heat the butter in a medium stainless steel saucepan over medium heat. Allow the butter to brown for a total of 3-7 minutes. Every now and then grab the handle and gently swirl the pan and stir often. You’ll notice it’ll start to foam but keep going. Usually, better quality butter has less water, which means it would brown quicker. Remove the saucepan from the stove when the butter smells like hazelnuts and looks light to medium brown in color. Pour into a medium glass bowl and allow it to cool to room temp.

DRY INGREDIENTS: In a large bowl, whisk together the flour, cinnamon, baking soda, ground ginger, baking powder, salt, ground cloves, allspice, cardamom, and nutmeg. Whisk to combine. 

WET INGREDIENTS: When the butter is cool, add the brown sugar, granulated sugar, eggs, pumpkin puree, and vanilla extract to it. Whisk until smooth. Then, pour the wet ingredients into the dry ingredients and stir to combine.

BAKE: Place the prepared pumpkin bread batter into the loaf pan and bake for 55-62 minutes or until a toothpick placed in the center of the bread comes out clean. Allow the bread to cool to room temperature in the pan, placed on a wire rack before removing it.