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Easy Brown Butter Pumpkin Bread with Toasted Pecans

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This moist, tender pumpkin bread is elevated with nutty browned butter and crunchy toasted pecans. It’s a one-bowl wonder that comes together in 15 minutes and delivers deep, caramel-like richness in every bite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1½ cups (15 oz can) canned pumpkin puree
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g, packed) light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup chopped toasted pecans

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Spray lightly with nonstick cooking spray.
  2. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until butter turns golden amber and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl to stop cooking.
  3. Toast the pecans: Add chopped pecans to the same saucepan (no need to wash). Stir for 1-2 minutes until fragrant and slightly darker. Transfer to a plate to cool.
  4. Combine wet ingredients: In a large mixing bowl, whisk together browned butter, granulated sugar, and brown sugar until combined. Add pumpkin puree, room temperature eggs, and vanilla extract. Whisk until smooth.
  5. Mix dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  6. Combine wet and dry: Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain. Do not overmix.
  7. Fold in pecans: Reserve 2 tablespoons of toasted pecans for topping. Gently fold remaining pecans into batter.
  8. Bake: Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved pecans on top. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool: Let bread cool in pan for 15 minutes, then lift out using parchment overhang onto a cooling rack. Cool completely before slicing (about 1-2 hours).

Notes

Watch the butter carefully when browning—it can go from perfect to burnt in 30 seconds. Room temperature ingredients are important to prevent the brown butter from seizing. For best results, let the bread rest overnight wrapped tightly in plastic wrap; flavors meld and texture becomes even more moist. To check doneness, start checking at 50 minutes. If top browns too fast, tent with foil for last 15 minutes.

Nutrition

Keywords: brown butter pumpkin bread, pumpkin bread with pecans, easy pumpkin bread, fall pumpkin bread, one bowl pumpkin bread

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