Brown Butter Pumpkin Bread with Vanilla Bean Icing

Brown Butter Pumpkin Bread will make your fall baking reach a new level.  The smell and depth of flavor are all about fall that means here comes a lot of baking.  


Have you ever browned butter?  I have just recently been introduced to brown butter from a friend who is well-versed in it.  She came over for a lesson in pie crust making, and I got a lesson in how to make my first brown butter.

I don't know why for so long I have been intimidated with this magical secret ingredient! Not anymore!

Brown Butter is when you cook the butter long enough to turn the milk solids and salt particles brown while cooking out any water present giving the most wonderful nutty taste.


We go through the summer baking less and less and then here comes a cool spell, and all I want to do is bake.  Hope you get to bake some of this bread soon.  Enjoy!



Brown Butter Pumpkin Bread with Vanilla Bean Icing
    3/4 cup butter
    1 1/2 cups sugar
    3 eggs
    1 15 oz canned pumpkin puree (not pumpkin pie filling)
    3 cups self-rising flour
    1 teaspoon pumpkin pie spice
    1/2 chopped pecans

    Icing:
    1 cup powered sugar
    1/4 cup butter
    3-4 teaspoon half and half
    1/2 teaspoon vanilla bean paste
Preheat oven to 350 degrees F.  Spray with nonstick cooking spray or grease and flour a 9-inch tube pan; set aside.

In a saucepan constantly stirring over medium heat, cook butter until melted and turning brown and little bits of brown butter is in the bottom.  Remove from heat and cool, string occasionally until room temperature.

In a bowl of electric mixer using the paddle attachment, add cooled brown butter and sugar.  Beat on low speed 3 to 4 minutes until fluffy.

Add eggs mixing after each one.  Add canned pumpkin and mix until well blended.

In a medium bowl, whisk together flour and pumpkin spice mixture.

Remove bowl from the electric mixer and fold in flour by hand remembering not to over mix.  The mixture will be thick, and it is ok if some of the flour is not completely mixed in.

Spoon into the prepared pan, smoothing the batter out on the top.  Sprinkle pecans over the top.

Bake for 45-55 minutes or until pricked with a cake tester or a tooth pick and it comes out clean.   Cool on a rack.

When cool to the touch, spoon icing over the top.

Icing:

In a 2 cup measuring cup, whisk together powdered sugar, butter, half and half, vanilla bean paste until smooth and creamy.



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