This quick bread recipe showcases the deep, rich flavor of toasted pecans and the luscious taste of browned butter frosting!
You’re going to love this Toasted Pecan Quick Bread Recipe with Browned Butter Frosting.
This toasted pecan quick bread recipe is exactly what you need to relax and unwind. Made from scratch and by using very simple ingredients this dish comes together perfectly every time and with minimal effort. From the fluffy soft bread to the delicate butter frosting on top, every bite of this frosted quick bread is heavenly.
Easy Quick Bread
This quick bread recipe is sweet comfort food. The bread is tender and light despite its deeper hue. Toasted pecans add such a rich undertone to each bite. But what makes this quick bread recipe over the top is the browned butter frosting. Browned butter works miracles in cookies and it makes frosting extraordinary. The combination of the sweet frosting and the warm, toasted pecans brings you home.
Ingredients
For the bread, you will need:
- Butter
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Salt
- Baking powder
- Baking soda
- Sour cream
- Toasted pecans
For the frosting, you will need:
- Butter
- Powdered sugar
- Milk
- Vanilla extract
How to Make Toasted Pecan Quick Bread Recipe with Browned Butter Frosting
- Preheat your oven to 350 degrees F and spray the inside of a 5×9 bread loaf pan and set aside.
- Cream together the butter and sugar in a bowl until smooth.
- Add in the eggs and vanilla.
- In another bowl, combine the four, salt, baking powder, and baking soda.
- Carefully add the flour mixture to the wet ingredients and stir until just incorporated.
- Stir in the sour cream until completely blended.
- Pour the batter into your bread loaf pan.
- Bake in the oven for 50-60 minutes or until a toothpick can be inserted into the center of the loaf and come out clean.
- Prepare the frosting by placing the butter into a small saucepan over medium heat and slow cooking until it bubbles and turns amber in color.
- Place the butter into the fridge to solidify. Note that you still want it to be soft, not firm.
- When the butter is ready beat it together with the powdered sugar and milk until creamy and smooth.
- Stir in the vanilla extract.
- Add in more milk if the frosting is too thick.
- Spread over your cooled loaf of bread.
- Slice and serve.
FAQs
Can I use smaller bread loaf pans?
Yes, you can use (2) 8×4 bread loaf pans instead. If trying to do mini bread loaves then you will need 4-6 of them. Keep in mind that the bake time will be reduced for smaller loaf pans.
How can I stop my bread from getting too dark?
If you notice during the baking process that the top of the loaf is getting dark and you don’t want it to get any darker, loosely place a piece of foil over the top. This will allow the bread to continue baking while keeping the heat directly off the top so that it doesn’t darken anymore.
How long is toasted pecan quick bread good for?
This bread is great for up to 3 or 4 days when stored in an airtight container. You can safely store it at room temperature or in the fridge depending on your preference.
For more tasty fun check out these other great quick bread recipes that we have to share:
- Snickerdoodle Quick Bread
- Moist Double Chocolate Quick Bread
- Snickerdoodle Pumpkin Bread Recipe
- Simple Banana Bread with Maple Cinnamon
- Cherry Almond Quick Bread
- Double Chocolate Zucchini Bread
Toasted Pecan Quick Bread with Browned Butter Frosting
This quick bread recipe showcases the deep, rich flavor of toasted pecans and the luscious taste of browned butter frosting!
Ingredients
Bread
- 1/2 cup butter, softened
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup chopped toasted pecans
Frosting
- 1/4 cup butter
- 3/4 cup powdered sugar
- 1 tablespoons of milk
- 1/4 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Spray a 5 x 9 loaf pan with non-stick spray and set aside (loaf does rise quite a bit, two smaller loaf pans will also work).
- In a bowl, cream together the butter and sugar until smooth. Add eggs and vanilla extract. In a separate bowl, combine flours, salt, baking powder and baking soda. Carefully add dry ingredients to wet ingredients. Stir in sour cream until completely incorporated.
- Bake the bread for 50-60 minutes or until a toothpick inserted in the center comes out clean. If bread begins to brown too much, cover it loosely with foil.
- For the frosting, place the butter in a small saucepan over medium heat. Slowly cook the butter until it bubbles and turns amber in color. Place butter in the refrigerator to solidify yet remain soft.
- When the butter is ready, beat together the butter, the powdered sugar and the milk until it is creamy and smooth. Stir in vanilla. Add more milk if the frosting is not a good spreadable consistency.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 380Total Fat 23gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 11gCholesterol 88mgSodium 354mgCarbohydrates 40gFiber 1gSugar 23gProtein 5g
Liz says
This would brighten anyone’s morning—and I love an excuse to have frosting for breakfast!!!
Megan @ MegUnprocessed says
I love pecans! One of my favorite nuts!
Sabrina Modelle says
This looks fantastic! I think pecans might be my favorite nut– adding this to my list of things o make gluten free.
Beverley Press says
Sunday mornings are so much better now and thank you. Bringing up kids is so much fun and now that my boys are in their 20’s I still lose sleep sometimes 🙂
Laura Dembowski says
Life is always challenging in some way. Luckily things like this bread make things just a little easier.
Jessica @ A Kitchen Addiction says
Love the brown butter frosting! Can’t wait to give this a try!
Andrew Hopkins says
Excellent idea, I think I am going to make one large one for my son birthday.
haha. Now i have a new recipe.
Morgan @ Morgan Manages Mommyhood says
I think it’s definitely a grass is greener situation. I have a 22 month old and a 1 month old and as much as I’m savoring the baby stage, I’m often like, oh man, I can’t wait until no diapers/can bathe themselves/dress themselves/I can finally sleep – ha!
Audrey says
Pecans are my weakness and this bread looks dangerous… But I am pinning it anyway because YUM! Thanks for sharing on Creative K Kids Tasty Tuesdays.
Helen Fern says
I love pecans! This looks really delicious! Thanks for sharing on the “What’s for Dinner” link up!
Carlee says
This looks so good, but you burst my bubble a bit… I was hoping to hear we’d have a lot more free time as the years move on! 😉 Thanks for sharing at Throwback Thursday!
Theresa @DearCreatives says
Yummy looking sweet bread recipe. Thanks for sharing at the #InspirationSpotlight party. Pinned & shared.