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Cozy Brown Butter Pumpkin Bread with Pecans – Easy Fall Recipe

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This cozy brown butter pumpkin bread with pecans is the fall recipe you’ll want to make on repeat. The brown butter adds a warm, almost caramel-like depth, and the pecans give every slice a little crunch.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups (one 15-oz can) 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
  • ¼ cup (60ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (100g) chopped pecans
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the middle of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Toast the pecans: In a small dry skillet over medium heat, cook the chopped pecans for 3-4 minutes, stirring frequently, until fragrant and slightly darker. Transfer to a plate to cool.
  3. Brown the butter: Cut the 1 cup of unsalted butter into pieces and add to a light-colored saucepan. Melt over medium heat, swirling occasionally. Cook for 5-7 minutes until the butter foams, subsides, and amber specks appear. Remove from heat immediately and pour into a heatproof bowl. Let cool for 5 minutes.
  4. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  5. Combine the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  6. Add the brown butter: Pour the slightly cooled brown butter into the wet ingredients and whisk until fully incorporated.
  7. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined—do not overmix. A few lumps are fine.
  8. Fold in the pecans: Add the cooled toasted pecans to the batter and fold with 3-4 gentle strokes. Reserve about 2 tablespoons for topping if desired.
  9. Fill the pan: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved pecans on top if using. Tap the pan gently on the counter to release air bubbles.
  10. Bake: Place on the middle rack and bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 45 minutes, tent loosely with foil.
  11. Cool: Let the bread cool in the pan for 10 minutes. Use the parchment overhang to lift it out and transfer to a cooling rack. Cool completely before slicing, about 1-2 hours.

Notes

Brown butter goes from perfect to burnt in about 20 seconds. Watch for amber specks and a nutty smell. Use room temperature eggs to avoid seizing the brown butter. Do not overmix the batter. Toast pecans for best crunch. Let the bread cool completely before slicing to avoid crumbling.

Nutrition

Keywords: brown butter pumpkin bread, pumpkin bread with pecans, easy fall recipe, pumpkin bread, brown butter, pecan pumpkin bread

Find it online: https://lunafeast.com/cozy-brown-butter-pumpkin-bread-with-pecans-easy-fall-recipe/