Pumpkin Bread With Browned Butter Pecan Frosting

Pumpkin Bread With Browned Butter Pecan Frosting Recipe 

Pumpkin Bread
  • 2 cups All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups sugar
  • 3/4 cup unsalted butter
  • 2 large eggs
  • 15 oz pumpkin puree
Browned Butter Pecan Frosting
  • 1/2 cup unsalted butter
  • 3 1/2 cups powdered sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla
  • 1/2 cup pecans
  1. Pumpkin Bread: Preheat the oven to 325 F. Prepare pans by spraying oil in bread pan and dusting with flour. In a bowl whisk together the dry ingredients of 2 cups of all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon of ground gloves, 1 teaspoon of cinnamon, and one teaspoon of ground nutmeg. 
  2. In another bowl or mixer cream together 3/4 cups of butter with 2 cups of sugar. Add in 1 egg at a time and stir. Add in the pumpkin puree. Add in the dry ingredients 1/3 of the amount at a time. Stir until moistened. Add batter into prepared pans. (I baked it all in one pan,  but you can bake it in two) Bake at 325 F for 1 hour to 1 hour to 20 minutes
  3. Browned Butter Pecan Frosting: In a small pot melt the 1/2 cup of butter, once its completely melted swirl the pan around gently until small brown flecks appear. In a mixer bowl with 3 1/2 cups of powdered sugar, pour in the browned butter letting it hit the bowl before water-falling into the powdered sugar with the mixer speed on low. You can gradually increase the speed after you're done pouring the sugar. Add in 3-4 tablespoons of milk and 1 teaspoon of vanilla. If its too dry add more milk. 

Video Tutorial: 


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