Browned Butter Pumpkin Bread

• 3 Cups Sugar
• 1 Cup Browned Butter
• 3 Large Eggs
• 1 16-Ounce Can Solid Pack Pumpkin
• 3 Cups All Purpose Flour
• 1 Tsp Ground Cloves
• 1½ Teaspoon Ground Cinnamon
• 1 Tsp Fresh Ground Nutmeg
• ¼ Tsp Of Powder Ginger
• 1 Tsp Baking Soda
• ½ Tsp Salt
• ½ Tsp Baking Powder
• 1 Cup Coarsely Chopped Pecans (Optional)

1. Preheat Oven To 350°F.
2. 
   
3. Butter And Flour Two 9x5x3-Inch Loaf Pans.
4. 
   
5. Melt Butter In Heavy Large Skillet Over Medium-Low Heat. 
6. 
   
7. Cook Until Edges Curl And Butter Is Dark Amber (Do Not Burn), Stirring Occasionally, About 6 Minutes.
8. 
   
9. Beat Sugar And Brown Butter In Large Bowl To Blend. Mix In Eggs And Pumpkin. Mix In Cloves, Cinnamon, Nutmeg, Ginger And Salt. 
10. 
    
11. Sift Flour, Baking Soda And Baking Powder Into Another Large Bowl. 
12. 
    
13. Stir Into Pumpkin Mixture In 2 Additions. Mix In Pecans, If Desired.
14. 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.
15. Loaves Can Be Wrapped In Foil And Frozen For Up To 1 Month.
16. Update- i made this in two 8x4 pans and 1 mini loaf and baked for roughly 45 mins.

White Bean Chicken Chili

1 tab olive oil

1 lb boneless chicken breast, cubed

1/4 cup chopped onion

1- 14 oz can chicken broth

1 19oz can beans (if 4x recipe, use 1 lb bag dried cannelini)

4 oz can chopped green chilies

1 clove garlic

1 tsp cumin

1/2 tsp oregano

1/2 tsp cilantro

1/2 tsp salt

heat olive oil in large pan over med high heat

add chicken stirring often till just slightly cooked

remove chicken with slotted spoon

add onion to pan and cook 2 min. stir in broth, green chilies, garlic, cumin, cilantro, oregano, salt

simmer 30 minutes

process 3/4 of beans and chicken in cuisinart & stir into soup. 

simmer 10 minutes

garnish w/shredded monterey jack and green onions