Get ready to transform your kitchen into a heavenly bakery with this mind-blowing Brown Butter Cinnamon Pecan Pull Apart Bread! Imagine warm, golden-brown layers infused with nutty brown butter, swirled with sweet cinnamon and crunchy pecans that literally melt in your mouth. This isn't just a bread - it's a culinary experience that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality deliciousness right from your own oven.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set it aside.
- In a small saucepan, melt the unsalted butter over medium heat and continue cooking until it turns golden brown, about 5-7 minutes. Remove from heat and set aside to cool.
- In a large bowl, combine the brown sugar, cinnamon, and chopped pecans. Set this mixture aside as well.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the milk and brown butter to the dry ingredients and mix until just combined. Be careful not to overmix.
- Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the brown sugar-pecan mixture over the batter.
- Pour the remaining batter into the pan, spreading it evenly and topping it with the rest of the brown sugar-pecan mixture.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips
- Brown Butter Magic: Take your time when browning butter. Watch it carefully and remove from heat when it turns golden and smells nutty to avoid burning.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense bread.
- Check for Doneness: Use the toothpick test - if it comes out clean, your bread is ready. Every oven is slightly different, so start checking around 35 minutes.
- Cooling is Crucial: Let the bread cool in the pan for 10 minutes before transferring. This helps it set and makes it easier to remove.
- Storage Tip: Keep the bread wrapped in foil at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 40mg
