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Best Easy Brown Butter Pumpkin Bread with Pecans

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This brown butter pumpkin bread with toasted pecans is a fall favorite that’s quick and easy to make. The nutty depth of brown butter transforms simple ingredients into an unforgettable loaf that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) evaporated milk
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup (120g) chopped pecans, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally. After 5-7 minutes, the butter will foam, then subside, and golden-brown specks will form. Remove from heat immediately and pour into a heatproof bowl (including the brown bits). Let cool for 10 minutes.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  4. In a large bowl, whisk together granulated sugar and brown sugar. Add eggs and whisk until smooth and slightly thickened, about 1 minute. Add pumpkin puree, evaporated milk, vanilla extract, and cooled brown butter. Whisk until fully combined.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are okay). Fold in 3/4 cup toasted pecans.
  6. Pour batter into prepared pan. Sprinkle remaining 1/4 cup pecans on top, pressing gently into the batter.
  7. Bake for 55-65 minutes, until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  8. Cool in pan on a wire rack for 15 minutes. Use parchment sling to lift bread out and transfer to rack to cool completely (at least 1 hour before slicing).

Notes

Don’t rush the brown butter; let it develop a deep amber color and nutty aroma. Measure flour correctly by spooning and leveling. Use room temperature ingredients for best results. The bread tastes even better the next day.

Nutrition

Keywords: pumpkin bread, brown butter, pecans, fall baking, easy pumpkin bread, quick bread

Find it online: https://lindabake.com/best-easy-brown-butter-pumpkin-bread-with-pecans/