Pumpkin Bread with Brown Butter Glaze and Candied Pecans
There’s something cozy and grounding about baking in autumn—the way warm spices fill the kitchen and signal the season’s slow turning. This pumpkin bread has that classic aroma you expect but takes things up a notch with nutty brown butter and sweet, crunchy pecans.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 1:15
- Yield: 1 Loaf
- Category: Breads
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 eggs
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup melted butter or oil
- 1 teaspoon vanilla
For the Brown Butter Glaze
- 3 tablespoons unsalted butter
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla
For the Candied Pecans
- ½ cup chopped pecans
- 2 tablespoons brown sugar
- 1 tablespoon butter
Instructions
Preheat your oven to 350°F and grease a loaf pan. Mix the dry ingredients in one bowl and the wet in another. Combine gently—just until blended—and pour into your pan. Bake for 50–55 minutes, or until a toothpick comes out clean.
While it cools, make the glaze: brown the butter in a small saucepan until golden and nutty, then whisk with powdered sugar, milk, and vanilla. For the pecans, toast them in a skillet with butter and brown sugar until glossy.
Drizzle the glaze over your cooled bread and scatter the pecans on top. It’s a slice of autumn comfort—lovely for breakfast, gifting, or those 4 p.m. coffee moments that call for something homemade.