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Brown Butter Pecan Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf
Author Katie Rogers

Ingredients

  • 7 oz. 200 grams all-purpose flour
  • 2 oz. 55g granulated sugar
  • 2 oz. 55g light brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/2 cup 2 oz., 50 grams pecans, toasted and cooled
  • 8 oz. milk whole or 2%
  • 2 large eggs
  • 4 oz. 1 stick unsalted butter, cut into 8 pieces

Topping

  • 1/2 cup 2 oz., 50 grams pecans, roughly chopped
  • 1 tablespoon light brown sugar
  • pinch of fine sea salt

Instructions

  1. Preheat oven to 350*F. Grease and line a 8.5"x4.5" loaf pan with parchment paper.
  2. Put the butter a small, lightly colored saucepan or skillet (so that you can monitor the color of the butter), over medium low heat. Let the butter melt completely stirring occasionally. The butter will sizzle and foam as the water begins to evaporate. Once the butter has calmed down a bit and isn't sizzling as much, begin whisking the melted butter. Whisk constantly until the butter is browned. You'll notice that it will smell amazingly nutty and fragrant. As soon the milk solids at the bottom of the pan have turned a rich golden brown color, remove the pan from the heat and pour the butter into another bowl immediately. Let the butter cool to room temperature while you tend to the other ingredients.
  3. Take 1/4 cup (1 oz.) of the toasted nuts and pulse them in a food processor until they are the consistency of coarse cornmeal (or if you'd rather not drag out the food processor for this job, just chop them with a chef's knife until they are that texture). Chop the rest of the toasted nuts roughly.
  4. Whisk together the flour, the ground up pecans, granulated sugar, light brown sugar, baking powder, and sea salt in a small bowl.
  5. In a large bowl, combine the milk, eggs, and cooled brown butter. Whisk these together until everything is thoroughly combined. Add the dry mixture, folding it in until just combined. Fold in the remaining toasted, chopped pecans.
  6. Pour the batter into the prepared loaf pan. In a small bowl mix together all of the ingredients for the streusel topping. Sprinkle this mixture evenly down the center of the cake. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the middle of the loaf comes out with moist but not batter-y crumbs. Rotate the loaf about half way through cooking time.
  7. Remove pan from oven and let cool in the pan on a cooling rack for 10 minutes. Then remove loaf from pan and let cool on cooling rack for at least 30 minutes. Enjoy!