Description
Tender, buttery pecan bread with a golden crust and a soft crumb, studded with toasted pecans for perfect crunch and rich aroma. Trust me, you’re going to love this.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Granulated sugar: 3/4 cup
- Light brown sugar, packed: 1/4 cup
- Whole milk, room temperature: 1 cup
- Unsalted butter, melted and slightly cooled: 1/2 cup
- Large eggs, room temperature: 2
- Vanilla extract: 1 teaspoon
- Pecans, chopped and lightly toasted: 1 cup
Instructions
- Preheat oven to 350°F, 175°C. Grease and line a 9×5 inch loaf pan with parchment, leaving a small overhang for easy lifting.
- Whisk dry ingredients. In a large bowl, whisk flour, baking powder, salt, granulated sugar, and brown sugar until evenly combined.
- Mix wet ingredients. In a separate bowl, whisk milk, melted butter, eggs, and vanilla until smooth.
- Combine mixtures. Add wet ingredients to dry and stir gently with a spatula until just combined, a few small lumps are fine.
- Fold in pecans. Scatter chopped toasted pecans over the batter and fold until evenly distributed, do not overmix.
- Fill pan and bake. Scrape batter into the prepared pan, smooth the top, and bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool. Let the loaf cool in the pan for 10 minutes, then lift to a rack and cool at least 45 minutes before slicing.
- Serve. Slice thick or thin and enjoy warm or at room temperature.
Notes
- Note: Lightly toasting pecans before folding them in deepens their flavor and adds extra crunch.
- Use room temperature eggs and milk for better batter emulsification and a finer crumb.
- If the top browns quickly, tent loosely with foil for the last 15 minutes.
- For clean slices, let the loaf cool almost completely and use a serrated knife.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 17 g
- Sodium: 170 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 61 mg
Keywords: pecan bread, quick bread, nut bread, easy loaf, southern baking, toasted pecans, breakfast bread, snack loaf