Tuesday, November 11, 2014

Brown Butter Pecan~Poppy Seed Loaves

Thanksgiving looms around the corner--I just put away the Halloween decorations and ate the last of the candy corn.  My mother loved this day and we'd get up very early to start the preparations...from the bird to dessert, we did it all in a kitchen that was no bigger than 8' x 10' to be served in a dining room not much larger!  It was Thanksgiving that I made my first yeast rolls at age 7; a memory that stays with me always.

Thanksgiving became a Federal holiday, proclaimed by Abraham Lincoln, in 1863 during the Civil War.  The first recorded feast was in 1621 after the first harvest by the Colonists and shared by Native Americans as well.  The "sharing" is what I remember from my school days so baking today, I decided to make a recipe with an extra loaf.  I've made lots of pumpkin and cranberry breads to share, but thinking of my mother, I came up with one that she would have loved--butter pecan.

Brown Butter Pecan~Poppy Seed Loaves

12 T (1 1/2 sticks) unsalted butter, browned
3/4 cup vegetable oil
2 1/2 cups granulated sugar
3 large eggs
2 T poppy seeds
2 tsp. vanilla extract
3 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 cup chopped pecans
1 1/2 cups milk

Preheat oven to 350F-degrees.  Spray two 9"x4" loaf pans with a baking spray and cut a piece a parchment for the bottom and spray again.

Start by browning the butter.  Place in a sauce pan and on medium heat, melt the butter.  It will take about 7-8 minutes to turn a nutty brown after "foaming."  Add the vegetable oil to the pan and set aside to cool slightly.
In a large bowl, whisk the eggs and sugar together thoroughly.  Add the vanilla extract.
Add the poppy seeds and stir in.  Add the oil/butter mixture and mix together to combine.  Sift the dry ingredients and add to the mixture, alternately with the milk.  Stir in the pecans.
Pour (or scoop) the batter into the prepared pans and place in the preheated oven.  Bake 55-60 minutes until a wooden skewer comes out cleanly after poking it in the center of the bread.

Remove from the oven and allow to cool about 10 minutes before turning them out onto a rack or bread board.  Glaze if desire.

Brown Butter Glaze:
1 1/2 cups confectioners' sugar
2 T unsalted butter, melted and browned
1 T light Karo syrup
2-3 T very hot water

Brown the butter in a small sauce pan.
Pour it over the confectioners' sugar and add the Karo syrup and 2 Tablespoons of hot water.  Whisk until smooth, adding more hot water as needed to make a thick glaze.  Spread over the warm bread.
 Once cool, cut into the loaf and wrap up another to give--that's what Thanksgiving means to me. Enjoy!
My new Woodland Leaves dies adorn this card I made to go with the bread that reads, "The measure of a home is the friends who frequent it!"

Do you make Thanksgiving dinner or go to family/friends for the holiday?



  1. The card is beautiful! This bread sounds amazing. I love Butter Pecan ice cream so this bread would be gone in no time at my house! I have wonderful Thanksgiving memories with my family also.

  2. I must try your recipe.....loaf cakes are my favorite or a batch of muffins. Just recently, I bought some supplies to try my hand at making greeting cards. I saved the ones I have received from you.

    1. Let me know if you need anything else! I will have a whole new line coming in January and focuses on card making:-D

  3. Looks so comforting...And, you are the glaze master my friend! Love the card as well! Lv, me

    1. The secret is the tablespoon of Karo syrup and not making the glaze too thin. Also, I spread it on--not pour it, :-D

  4. Mmmmmmmmmmm! Susan you know me if there isn't any chocolate I'm in! butter pecan sounds delectable and your card with the leaves is terrific. You know my address. teeheeehee
    stamping sue

  5. Looks so yummy! We don't have Thanksgiving here in the UK which is a real shame as it sounds like a very enjoyable holiday!


  6. I would love a small slice with my tea :-)) It looks so delicious, Susan.