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Southern Pecan Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 114 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 120 minutes
  • Yield: 8 servings, 1 loaf
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Bread with Salted Brown Butter Glaze is a richly spiced quick bread that combines the warm flavors of cinnamon, allspice, and nutmeg with moist pumpkin purée. The loaf is baked to a golden brown and topped with a luxurious glaze made from browned butter, powdered sugar, and a hint of cinnamon and vanilla, adding a deliciously nutty, sweet finish that makes this treat perfect for fall and holiday gatherings.

Ingredients

Units Scale

Dry Ingredients:

  • 8 ounces all-purpose flour (1 2/3 cups; 225g)
  • 1/2 ounce malted milk powder (2 tablespoons; 15g)
  • 1 teaspoon baking powder
  • 1 teaspoon (4g) Diamond Crystal kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Wet Ingredients for Bread:

  • 2 large eggs (3 1/2 ounces; 100g)
  • 8 ounces pumpkin or butternut squash purée (1 cup; 225g), canned or homemade
  • 5 ounces neutral oil (vegetable or canola) (2/3 cup; 140g)
  • 4 ounces granulated sugar (1/2 cup; 115g)
  • 4 ounces light brown sugar (1/2 cup; 115g)
  • 2 ounces milk (any fat percentage) (1/4 cup; 55g)
  • 1 teaspoon vanilla extract

Glaze Ingredients:

  • 2 ounces powdered sugar, sifted (1/2 cup; 60g)
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1 ounce unsalted butter (2 tablespoons; 30g)
  • 1/2 ounce milk (any fat percentage) (1 tablespoon; 15g)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare Pan and Oven: Grease an 8 1/2- by 4 1/2-inch loaf pan and line it with a 7- by 13-inch sheet of parchment paper, allowing the paper to hang over the long sides of the pan to form a sling for easy removal. Position the oven rack in the lower-middle position and preheat the oven to 350°F (177°C).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, malted milk powder, baking powder, kosher salt, ground cinnamon, baking soda, ground allspice, ground nutmeg, ground cloves, and ground ginger until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, whisk the eggs, pumpkin or butternut squash purée, neutral oil, granulated sugar, light brown sugar, milk, and vanilla extract together until the mixture is smooth and the sugars have dissolved, about 1 minute.
  4. Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and whisk gently just until no dry flour remains, about 1 minute; do not overmix to keep the bread tender.
  5. Bake the Bread: Using a flexible spatula, transfer the batter into the prepared loaf pan, smoothing the top. Bake until the loaf is domed, golden brown, and a cake tester inserted into the center comes out with just a few moist crumbs or the internal temperature reaches about 200°F (93°C), approximately 1 hour.
  6. Cool the Bread: Place the loaf pan on a wire rack set inside a rimmed baking sheet to catch crumbs and cool for 30 minutes. Run a butter knife around the edges to loosen the bread, then lift the loaf out by the parchment overhang. Remove the parchment and return the loaf to the wire rack.
  7. Prepare the Glaze: In a heatproof small bowl, combine sifted powdered sugar, kosher salt, and ground cinnamon.
  8. Brown the Butter: In a 1-quart stainless steel saucepan, melt the unsalted butter over medium-low heat. Raise the heat to medium and simmer while stirring continuously with a heat-resistant spatula. Allow the butter to foam and pop, stirring frequently to scrape and incorporate brown bits on the bottom, cooking until the butter turns a golden yellow and milk solids are chestnut brown, about 5 minutes. Remove from heat.
  9. Finish the Glaze: Add the milk, vanilla extract, and all the browned butter solids to the powdered sugar mixture. Whisk vigorously until smooth and well combined, yielding about 3 ounces (1/3 cup; 80g) of glaze.
  10. Glaze the Loaf: Slowly drizzle the glaze evenly over the top of the cooled pumpkin bread, letting it drip down the sides naturally. Allow the glaze to set for 10 minutes before slicing.
  11. Serve: Slice the pumpkin bread using a serrated knife and serve to enjoy the moist, spiced bread with its rich salted brown butter glaze.

Notes

  • This bread is a well-spiced quick bread that, when topped with the rich salted brown butter glaze, takes on characteristics of a cake.
  • You can use either canned pumpkin purée or homemade butternut squash purée based on availability or preference.
  • For kosher salt, Diamond Crystal is recommended for measuring as it is less dense than table salt; adjust accordingly if using another salt type.
  • Use a flexible spatula and avoid overmixing the batter to ensure the bread remains tender and moist.
  • The glaze should be poured slowly to achieve even coverage and a beautiful drip effect down the loaf’s sides.

Nutrition

  • Serving Size: 1 slice (assuming 8 slices per loaf)
  • Calories: 406 kcal
  • Sugar: 23 g
  • Sodium: 398 mg
  • Fat: 22 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 47 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 55 mg

Find it online: https://emilyquickdinners.com/southern-pecan-pie-recipe/