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: