Brown Butter Maple Pecan Quick Bread

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This brown butter maple pecan quick bread is a moist, tender loaf that captures the essence of fall. The rich, nutty flavor of browned butter pairs beautifully with pure maple syrup and toasted pecans, creating a bread that's perfect for breakfast, an afternoon snack, or a homemade gift.

What makes this recipe stand out is the depth of flavor from browning the butter and toasting the pecans. The bread comes together in one bowl with simple pantry staples, and the result is a bakery-worthy loaf that's sure to become a favorite.

HomeCook Legacy Kitchen
In This Recipe hide
1 Brown Butter Maple Pecan Quick Bread
1.1 Ingredients
1.2 Method
2 Tips for Success

Brown Butter Maple Pecan Quick Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Calories: 320
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter
  • 1/2 cup pure maple syrup
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup buttermilk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on two sides.
  2. In a small saucepan, melt butter over medium heat. Cook, swirling occasionally, until butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together the browned butter, maple syrup, brown sugar, eggs, and vanilla until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Stir in the toasted pecans.
  5. Add the dry ingredients to the wet ingredients alternately with the buttermilk, stirring just until combined. Do not overmix.
  6. Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Success

For the best flavor, use pure maple syrup, not pancake syrup. Browning the butter takes just a few minutes, but watch it closely—it can go from golden to burnt quickly. Toasting the pecans enhances their flavor, but you can skip that step if you're short on time.

This bread freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature before slicing.

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