Start by browning in the butter, use a light-colored, heavy-bottomed pan or skillet. The light color makes it easier to see when the butter changes color, while the heavy bottom ensures even heat distribution.

Slice the butter into smaller chunks. Place the butter in the pan and melt it over medium heat. Stir occasionally to ensure it heats evenly. As the butter melts, it will foam and then begin to clarify, with the milk solids sinking to the bottom. Stir continuously to prevent burning. You'll notice a nutty aroma and see brown specks forming at the bottom of the pan—this indicates that the butter is browning. Once the butter reaches a golden-brown color, remove it from the heat. Butter can go from browned to burned very quickly. Set aside.

Preheat oven to 350 degrees and butter an 8×4 inch loaf pan.

In a large bowl, whisk together the flour, pudding mix, baking powder, baking soda and spices. Set aside.

Add brown sugar and pumpkin puree to the skillet with the brown butter. Stir together. Add in the egg and mix together just until combined.

Add wet ingredients to dry ingredients and mix until just combined. Pour into prepared loaf pan.

Bake at 350 degrees for 60 to 65 minutes. It’s done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs on it. Cool in pan for 10 minutes then invert and allow to cool on a cooling rack. Once mostly cool, cut into slices and serve.