Brown Butter Glazed Cashew Bread IS as tasty as it sounds! Moist quick bread topped with a brown butter glaze and salty cashews. Your friends and family will Go Nuts for this dessert!!!
I warned you that I am quick bread obsessed! I have been creating 1-2 quick bread recipes every week. I can’t stop!
This Brown Butter Glazed Cashew Bread is one of my most recent creations. It is also the most popular among my taste-testers.
I wanted to try the new Silk Cashewmilk. Strange considering I do not like cashews. Even more strange . . . I Love This Cashew Bread! So cashew fans will go crazy for this bread!
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This quick bread is so moist and buttery it is down right decadent. Add the brown butter glaze and it gets upgraded to sinful!
Make this Brown Butter Glazed Cashew Bread for family and friends this holiday season. Or, make it for yourself and don’t share a slice. I won’t judge I promise.
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- 1½ Cups All Purpose Flour
- 1/2 teaspoon Sea Salt
- 1 teaspoon Baking Powder
- 1/3 Cup White Sugar
- 1/3 Cup Dark Brown Sugar - packed
- 1/2 Cup Butter - softened
- 2 Large Eggs
- 3/4 Cup Unsweetened Silk Cashewmilk
- 1/2 teaspoon Vanilla Extract
- 1/3 Cup Chopped Cashews
- 1/4 Cup Butter
- 1 Cup Powdered Sugar
- 2 Tablespoons Silk Cashewmilk
- 1/3 Cup Chopped Cashews + a handfull of whole cashews
- Preheat oven to 350°F
- Sift together flour, salt and baking powder. Set aside.
- Cream butter, white sugar and brown sugar. Add eggs, cashewmilk and vanilla while mixing.
- Gradually mix in dry ingredients.
- Stir in chopped cashews.
- Transfer batter to a loaf pan sprayed with non-stick.
- Bake 45-50 minutes or until toothpick can be inserted and removed clean.
- Allow bread to cool on rack.
- Cut 1/4 cup butter into cubes. Melt butter in saucepan over medium heat. Stir continuously. Remove from heat once the butter has reached a golden brown color. (about 2-3 minutes)
- Add powdered sugar and cashewmilk. Whisk until smooth.
- Stir in chopped cashews.
- Top cashew bread with glaze and whole cashews.
Yields 1 loaf of cashew bread.
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This conversation is sponsored by Silk. The opinions and text are all mine.
