As I stirred the batter, the rich, buttery scent enveloped my kitchen—a true invitation to comfort. This Butter Pecan Cake Loaf captures the spirit of home, weaving together the delightful crunch of toasted pecans with a tender, moist crumb. Not only is it a breeze to whip up, but it also serves as a versatile treat, perfect for breakfast, brunch, or a satisfying dessert after dinner. Whether you’re looking to impress guests or simply indulge your cravings, this loaf is your ticket to happiness. Plus, with the option to personalize it with flavors like bourbon or different nuts, you’ll want to keep this recipe close at hand. Are you ready to embrace the warm, nostalgic vibes of this Southern-inspired delight?
Why is this loaf a must-bake?
Simplicity: This Butter Pecan Cake Loaf is remarkably easy to whip up, making it perfect for both novice bakers and seasoned pros.
Decadent Flavor: A rich buttery base combined with buttery pecans creates a heavenly taste experience that will have everyone reaching for seconds!
Versatile: Customize effortlessly by adding a splash of bourbon or substituting nuts for a fun twist.
Perfect for Any Occasion: Whether it’s breakfast, brunch, or dessert, this loaf checks all the boxes!
Crowd-Pleaser: With its warm, comforting flavors, it’s bound to impress family and friends at gatherings.
Delicious Finish: Topped with a drizzle of glaze and toasted pecans, it’s not just food, it’s a dessert masterpiece! For more delightful recipes, try my French Butter Cake or Butter Chicken Weeknight for wholesome meals your loved ones will adore.
Butter Pecan Cake Loaf Ingredients
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For the Cake
• Unsalted Butter – 1 cup (2 sticks) for rich moisture; be sure to soften it first.
• Granulated Sugar – 1 ¾ cups provides sweetness and the structure you need in this Butter Pecan Cake Loaf.
• Large Eggs – 4 to bind the ingredients together and give the cake a sturdy texture.
• Vanilla Extract – 1 tsp enhances the flavor beautifully; consider almond extract for a slight twist.
• All-Purpose Flour – 3 cups form the backbone of this loaf; gluten-free flour can be substituted for a GF version.
• Baking Powder – 1 tsp acts as a leavening agent, ensuring your cake rises perfectly.
• Baking Soda – ½ tsp helps the cake to rise while working in harmony with buttermilk.
• Salt – ½ tsp balances the sweetness and boosts overall flavor.
• Buttermilk – 1 ¼ cups adds moisture and a tangy depth; you can substitute with milk and vinegar if needed.
• Chopped Pecans – 1 cup (toasted) infuses the cake with nutty goodness; replace with walnuts or almonds for fun variations. -
For the Glaze
• Unsalted Butter – ½ cup (1 stick) will make your glaze extraordinarily rich and buttery.
• Light Brown Sugar – ¼ cup sweetens and adds a lovely caramel flavor to your glaze.
• Milk – ¼ cup to achieve the desired consistency for a smooth glaze.
• Powdered Sugar – 1 ½ cups (sifted) thickens the glaze and prevents pesky lumps. -
For Garnish
• Toasted Pecans – ½ cup adds an irresistible crunch and appealing visual finish.
Step‑by‑Step Instructions for Butter Pecan Cake Loaf
Step 1: Cream Butter and Sugar
In a large mixing bowl, combine 1 cup of softened unsalted butter with 1 ¾ cups of granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 3 to 5 minutes until it becomes light and fluffy, turning a pale yellow color. This creates the rich base for your Butter Pecan Cake Loaf.
Step 2: Incorporate Eggs and Vanilla
Add 4 large eggs to the butter mixture one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract to infuse your batter with delicious flavor. Ensure all ingredients are well combined; the mixture should appear smooth and creamy, signaling that it’s ready for the next step.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This blend of dry ingredients is essential for giving your Butter Pecan Cake Loaf the right structure and rise. Whisk until everything is evenly distributed, avoiding clumps.
Step 4: Alternate Dry and Wet Ingredients
Gradually add the dry mixture to the butter mixture, alternating with 1 ¼ cups of buttermilk. Start by adding a third of the dry ingredients, mix briefly, then add half the buttermilk and continue the process until everything is combined. Mix on low speed just until incorporated to keep your loaf tender and fluffy.
Step 5: Fold in Pecans
Gently fold in 1 cup of toasted chopped pecans into the batter using a spatula. This step adds a delightful crunch and nutty flavor to your Butter Pecan Cake Loaf, enhancing its overall texture. Be careful not to overmix, as this could lead to a denser cake.
Step 6: Prepare Pan and Preheat Oven
Preheat your oven to 350°F (175°C) while you prepare your baking pan. Grease and flour a 9×5 inch loaf pan thoroughly to ensure the loaf releases easily after baking. Proper preparation of the pan is vital for a beautiful presentation of your Butter Pecan Cake Loaf.
Step 7: Pour Batter and Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even finish. Place the pan in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a skewer into the center; it should come out clean, indicating that your Butter Pecan Cake Loaf is perfectly baked.
Step 8: Cool the Cake
Once baked, carefully remove the loaf from the oven and let it cool in the pan for about 10 to 15 minutes. This cooling period allows the cake to set before transferring it to a wire rack. Cooling helps maintain the loaf’s moisture and ensures a tender crumb when sliced.
Step 9: Make the Glaze
While the cake cools, prepare the glaze by melting ½ cup of unsalted butter in a saucepan over medium heat. Stir in ¼ cup of light brown sugar and ¼ cup of milk, bringing it to a gentle simmer until the mixture is smooth. Remove it from the heat and whisk in 1 ½ cups of sifted powdered sugar until fully combined, achieving a luscious glaze.
Step 10: Glaze the Cake
Once your Butter Pecan Cake Loaf is cool, drizzle the prepared glaze generously over the top, allowing it to cascade down the sides. For a finishing touch, sprinkle ½ cup of toasted pecans on top, adding both flavor and a beautiful presentation. Let the glaze set before slicing into this delicious loaf.
Expert Tips for Butter Pecan Cake Loaf
• Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for optimal mixing and a fluffy texture in your Butter Pecan Cake Loaf.
• Gentle Mixing: Avoid overmixing the batter after adding flour to prevent a dense cake; mix just until combined for a light, airy loaf.
• Toast Those Pecans: Toast your pecans before adding them to enhance their flavor; a quick bake at 350°F for 5-7 minutes does the trick.
• Glaze Adjustments: If your glaze is too thick, simply add a little extra milk; to thicken it, mix in more powdered sugar for the perfect consistency.
• Storage Secrets: Store your Butter Pecan Cake Loaf in an airtight container at room temperature to keep it moist for up to 3 days.
Butter Pecan Cake Loaf Variations
Feel free to customize your Butter Pecan Cake Loaf to suit your taste preferences and make it uniquely yours!
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Bourbon Boost: Add 1-2 tablespoons of bourbon to the batter for a rich, warm flavor. It elevates the cake with a delightful twist.
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Warm Spices: Incorporate 1 teaspoon of cinnamon or a hint of nutmeg for a cozy, aromatic touch. These spices will wrap the loaf in warmth with every bite.
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Nutty Alternatives: Swap pecans for walnuts or almonds to give a different nutty flavor. Experimenting with nuts can change the character of your cake entirely.
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Chocolate Lovers: Mix in ½ cup of chocolate chips for a sweet surprise. The chocolate pairs beautifully with the pecans, creating a decadent treat.
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Mini Loaves: Divide the batter into smaller loaf pans for perfect bite-sized servings. Adjust the baking time to around 30-40 minutes for individual delights.
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Zesty Twist: Add the zest of one orange to the batter for a refreshing citrus note. It brightens the flavors, making every slice feel like a special occasion.
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Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend. The same tender texture can still be achieved without sacrificing flavor.
Isn’t it exciting how a simple recipe can springboard into a world of culinary creativity? And if you’re in the mood for more sweet indulgence, check out my Pecan Pie Crescent Rolls for another treat your family will love!
Make Ahead Options
These Butter Pecan Cake Loaf is perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance. Simply mix together all the wet and dry ingredients, then store the batter in an airtight container in the refrigerator to maintain its freshness and prevent any browning. Additionally, you can toast the pecans ahead and keep them in a separate container for up to 3 days. When it’s time to bake, pour the cold batter into your prepared pan and bake as directed; the results will be just as delicious, allowing you to enjoy a homemade treat without the rush!
What to Serve with Butter Pecan Cake Loaf?
Indulge in a delightful meal experience by pairing this rich loaf with complementary dishes that elevate its comforting flavors.
- Creamy Mashed Potatoes: Their buttery texture beautifully matches the loaf’s rich taste, making it a savory start to your meal.
- Tangy Coleslaw: The crunch and acidity of a coleslaw adds freshness and balances the sweetness of the cake, creating a harmonious contrast.
- Maple Glazed Carrots: Sweet, roasted carrots with a hint of maple enhance the nutty flavor of the pecans while adding a pop of color to your plate.
- Fresh Fruit Salad: A vibrant mix of seasonal fruits brings brightness and a refreshing element that cuts through the loaf’s richness.
- Coffee or Chai Latte: A warm beverage like coffee or chai complements the loaf’s buttery flavor, making each bite feel like a cozy hug.
- Vanilla Ice Cream: The creaminess of vanilla ice cream serves as a decadent counterpart to the loaf’s sweetness, perfect for dessert lovers.
- Honey Drizzled Ricotta: Spread ricotta cheese drizzled with honey on toast; it’s an unexpected yet delightful addition that enhances breakfast or brunch.
- Spiced Apple Cider: Serve with hot apple cider spiced with cinnamon for a warm, comforting drink that complements the loaf’s flavors beautifully.
How to Store and Freeze Butter Pecan Cake Loaf
Room Temperature: Keep your Butter Pecan Cake Loaf in an airtight container at room temperature for up to 3 days to maintain its moist texture and buttery flavor.
Fridge: If you prefer a longer shelf life, store it in the fridge where it can stay fresh for up to a week. Just remember to wrap it tightly to prevent drying out.
Freezer: For long-term storage, carefully wrap the loaf in plastic wrap and aluminum foil before placing it in the freezer. It will keep well for up to 3 months.
Reheating: To enjoy your Butter Pecan Cake Loaf after freezing, thaw it overnight in the fridge, then warm individual slices in the microwave for a few seconds or in a toaster oven until just heated through.
Butter Pecan Cake Loaf Recipe FAQs
How do I choose ripe pecans for the recipe?
Absolutely! When selecting pecans, look for those that are plump and have a shiny, unblemished shell. Avoid any with dark spots or a rancid smell, as these indicate they’re past their prime. Fresh pecans should feel firm to the touch and have a rich, nutty aroma that invites you to bake!
How should I store the Butter Pecan Cake Loaf?
I recommend placing your Butter Pecan Cake Loaf in an airtight container at room temperature for up to 3 days. If you want to enjoy it longer, the fridge will keep it fresh for up to a week. Just be sure to wrap it tightly to keep moisture in and prevent it from drying out.
Can I freeze the Butter Pecan Cake Loaf?
Absolutely! For up to 3 months of delightful enjoyment, carefully wrap your cooled loaf in plastic wrap and then in aluminum foil. This double-wrap method helps protect against freezer burn. When you’re ready to indulge again, just thaw it overnight in the fridge, and lightly warm individual slices in the microwave for a cozy treat!
What if my Butter Pecan Cake Loaf comes out dense?
If your loaf turns out denser than expected, it may be due to overmixing the batter or not using room temperature ingredients. I often remind fellow bakers to mix just until combined. To prevent density, consider folding in the dry ingredients gently and always ensure your butter and eggs are softened beforehand for a fluffier texture.
Can I make this cake gluten-free?
Very! You can substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Be sure to check that all other ingredients, including baking powder and any extracts, are gluten-free as well. Experimenting is part of the fun, so why not give it a try and see how it turns out?
Is the Butter Pecan Cake Loaf safe for pets?
No, it’s best to keep this loaf away from your furry friends. Ingredients like butter and sugar aren’t suitable for pets, and chocolate or certain nuts can be harmful. Always indulge in these delightful treats for yourself to keep your pets healthy and happy!
Irresistible Butter Pecan Cake Loaf for Sweet Moments
Ingredients
Equipment
Method
- Cream 1 cup of softened unsalted butter with 1 ¾ cups of granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 tsp of vanilla extract.
- In another bowl, whisk together 3 cups of all-purpose flour, 1 tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt.
- Gradually mix the dry ingredients into the butter mixture, alternating with 1 ¼ cups of buttermilk.
- Fold in 1 cup of toasted chopped pecans into the batter.
- Preheat oven to 350°F (175°C) and prepare a greased and floured 9x5 inch loaf pan.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes.
- Cool in the pan for 10-15 minutes before transferring to a wire rack.
- Prepare the glaze by melting ½ cup of unsalted butter and stirring in ¼ cup of light brown sugar and ¼ cup of milk.
- Whisk in 1 ½ cups of powdered sugar until combined and glaze the cooled cake, topping with ½ cup of toasted pecans.
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