This quick bread recipe showcases the deep, rich flavor of toasted pecans and the luscious taste of browned butter frosting!
I thought life with toddlers was hard. At one point we had a 4-year-old, a 3-year-old and a newborn. My husband and I argued because we were sleep deprived. We lost touch with each other as a couple since we never had enough energy to go on dates. My clothes usually had spit up stains compliments of my reflux baby. On most days, taking a shower was a huge accomplishment. I remember thinking how easy life was going to be when the kids got older.
I was so foolish. Having a 12, 11 and 7-year-old is easier in some regards. We aren’t sleep deprived; we don’t have to worry about nap times, tantrums or potty training. These days we are tired for a whole new reason. Our schedules are non-stop which leaves us exhausted and still unable to date…there just isn’t any time.
This past weekend, we drove 4 1/2 hours to watch 12 hours of gymnastics just to turn right around, drive another 4 1/2 hours to watch a weekend full of baseball games. By Sunday night, we were so worn out we were practically catatonic. We were lifeless and exhausted and knew that everything would start all over again this week. The only thing that made our Sunday night better was the knowing that we would be able to enjoy slices of this toasted pecan quick bread recipe in the morning.
About this quick bread recipe:
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 takes 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.
Slices of this toasted pecan quick bread recipe were exactly what our family needed to wind down one week and to kick off the next!
- 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
- 1/4 cup butter
- 3/4 cup powdered sugar
- 1 tablespoons of milk
- 1/4 teaspoon vanilla
- 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 InformationYield 12 Serving Size 1
Amount Per Serving Calories 380 Total Fat 23g Saturated Fat 10g Trans Fat 1g Unsaturated Fat 11g Cholesterol 88mg Sodium 354mg Carbohydrates 40g Fiber 1g Sugar 23g Protein 5g