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Brown Butter Pumpkin Bread with Vanilla Bean Icing
COOKINGWITHK11Ingredients
80Minutes
410Calories
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Description
Brown Butter Pumpkin Bread will make your fall baking reach a new level. - See more at:
Ingredients
US|METRIC
12 SERVINGS
- 1/2 cup butter
- 1 1/2 cups sugar
- 3 eggs
- 1 oz. canned pumpkin puree (not pumpkin pie filling)
- 3 cups self-rising flour
- 1 tsp. pumpkin pie spice
- 1/2 cup chopped pecans
- 1 cup powdered sugar
- 1/4 cup butter (softened)
- 4 Tbsp. half-and-half
- 1/2 tsp. vanilla bean paste
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Directions
- Preheat oven to 350 degrees F. Spray with non stick cooking spray or grease and flour a 9-inch tube pan; set aside.
- In a saucepan on medium heat stirring constantly, 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 reaching room temperature.
- In bowl of electric mixer using the paddle attachment, add cooled brown butter and sugar. Beat on low speed 3 to 4 minutes until fluffy.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol85mg28% |
Sodium500mg21% |
Potassium90mg3% |
Protein5g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate59g20% |
Dietary Fiber1g4% |
Sugars35g |
Vitamin A15% |
Vitamin C0% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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