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–+ servings

Gluten Free Browned Butter Pecan Cookie Bread

This gluten free cookie bread delivers rich browned butter flavor with a crackly sugar crust and toasted pecans in every slice. It's a cozy treat worth baking on repeat.
Gluten Free Browned Butter Pecan Cookie Bread
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 324 kcal
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Equipment

  • 9x5 inch loaf pan
  • saucepan
  • wire rack

Ingredients
  

  • 1/2 cup Unsalted Butter
  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1/2 cup Almond Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • 1 cup Dark Brown Sugar
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 1/2 cup Sour Cream
  • 1 cup Toasted Pecans, roughly chopped
  • 2 tbsp Turbinado Sugar

Instructions
 

  • In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until it turns deep golden amber and smells nutty, about 5 to 7 minutes. Pour it into a large heatproof bowl and let it cool for about 10 minutes.
  • While the butter cools, preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper. In a medium bowl, whisk together the gluten free baking flour, almond flour, baking powder, baking soda, salt, and cinnamon.
  • To the cooled brown butter, add the dark brown sugar and whisk vigorously until combined and slightly thick. Add the eggs one at a time, whisking well after each, then stir in the vanilla extract and sour cream.
  • Fold the dry ingredients into the wet ingredients with a spatula until just combined. Fold in 3/4 cup of the chopped toasted pecans, reserving the rest for the top.
  • Pour the batter into the prepared pan. Scatter the remaining pecans over the top and press them in gently. Sprinkle the turbinado sugar over everything for a crackly cookie-like crust.
  • Bake for 50 to 60 minutes, until the top is deeply golden and a toothpick inserted in the center comes out with just a few moist crumbs. Let the bread cool in the pan for 15 minutes before removing to a wire rack to cool further.

Nutrition

Serving: 1servingCalories: 324kcalCarbohydrates: 42gProtein: 4gFat: 16g
Keyword browned butter, cookie bread, gluten-free, pecan bread
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