Butter Pecan Cake Loaf

My grandma used to pull a warm loaf from the oven and the whole kitchen would smell like toasted nuts and caramel—like a hug in bread form. I still remember sneaking a corner slice (and getting politely scolded) while the loaf cooled on the windowsill. That memory is why I make this Butter Pecan Cake Loaf whenever I crave something buttery, cozy, and a little bit fancy without the fuss. The browned butter gives a toasty, almost caramel aroma, and the pecans add that lovely crunch. This loaf shows up at brunches, book clubs, and those lazy Sunday mornings when you want something delicious but not complicated.

Quick Facts

• Yield: Serves 8
• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: About 75 minutes (including cooling)

Why This Recipe is Awesome

This Butter Pecan Cake Loaf tastes like a buttery, nutty coffee cake without the fuss. It has a tender crumb, crunchy toasted pecans, and that deep, toasty flavor from browned butter. It’s so forgiving even a distracted home cook can pull it off—seriously, the oven does most of the work. The smell as it bakes? Pure nostalgia. Who doesn’t love a golden crust with a soft, moist center?

Ingredients

For the Main Dish:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 stick (8 tbsp / 4 oz) unsalted butter, browned and slightly cooled
• 1 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 3/4 cup buttermilk (or whole milk + 1 tbsp lemon juice, let sit 5 minutes)
• 1 cup pecans, toasted and coarsely chopped
• Optional: 1/2 tsp ground cinnamon for a warm note

For the Sauce / Garnish (if applicable):

• For a quick glaze: 1 cup powdered sugar + 2–3 tbsp milk + 1 tsp vanilla (drizzle)
• Extra toasted pecans for sprinkling

How I Make It

Step 1:

Preheat your oven to 350°F and grease a 9×5-inch loaf pan (I line it with parchment for easy removal). Toast 1 cup chopped pecans in a dry skillet over medium heat for 3–4 minutes, shaking the pan until they smell nutty and turn golden. Watch them closely—they go from toasty to burnt in a heartbeat. Let the pecans cool while you work.

Step 2:

Brown the butter: melt the 1 stick (8 tbsp) unsalted butter in a light-colored skillet over medium heat. It will foam, then the milk solids will turn golden and smell nutty—hear that soft sizzle? Remove from heat and immediately pour into a heatproof bowl so it stops cooking. Let it cool for 5 minutes; you want it warm, not piping hot.

Step 3:

In a large bowl whisk together the 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and optional 1/2 tsp cinnamon. In another bowl, combine the warm browned butter and 1 cup packed brown sugar and whisk until mostly smooth (it may look slightly grainy—that’s okay). Whisk in the 2 eggs one at a time, then stir in 1 tsp vanilla and the 3/4 cup buttermilk until well blended.

Step 4:

Fold the wet ingredients into the dry ingredients with a spatula until just combined—don’t overmix. Gently fold in the cooled toasted pecans. The batter should be thick but spoonable. Pour it into your prepared pan and smooth the top. Bake at 350°F for 50–60 minutes until the loaf is deep golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Step 5:

Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. If using the glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over the cooled loaf. Sprinkle extra toasted pecans on top. Slice with a serrated knife and enjoy warm or at room temperature.

Pro Tips

• Brown your butter in a light-colored pan so you can see the color change—it goes from golden to burnt fast. That nutty smell is your cue.
• Room-temperature eggs incorporate better and give a fluffier crumb. If you forgot, pop eggs in warm (not hot) water for 5 minutes.
• Don’t skip toasting the pecans—this step multiplies their flavor and keeps them crunchy in the loaf.
• If the top browns too fast, tent loosely with foil for the last 10–15 minutes of baking.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap pecans for walnuts or almonds—pecans give the best buttery flavor, but walnuts add a rustic bite.
• For dairy-free, use a vegan butter for browning and a non-dairy milk mixed with 1 tsp vinegar as the buttermilk substitute. Texture will be slightly different but still delicious.
• For gluten-free, use a 1:1 gluten-free baking flour blend. Expect a slightly different crumb—add 1 tsp xanthan gum if your blend lacks it.
• If you don’t have brown sugar, use 1 cup granulated sugar + 2 tbsp molasses stirred in for that caramel note.

Variations & Tips

• Add 1/2 cup mini chocolate chips to the batter for a Butter Pecan Chocolate twist.
• Stir in 1 tbsp orange zest for a bright citrus twist that plays nicely with pecans.
• Make mini loaves (bake 25–30 minutes) for gifts or portion control.
• Top with a cinnamon-sugar streusel before baking for a crisp, bakery-style crust.
• Swirl in 2 tbsp of maple syrup into the batter for a maple-pecan version.
• For a boozy adult twist, fold 1–2 tbsp bourbon into the batter or glaze.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bake, cool completely, then wrap tightly in plastic wrap and store at room temperature for up to 2 days, or refrigerate up to 5 days. Warm slices gently in a 300°F oven for 8–10 minutes or microwave a single slice for 12–15 seconds.

Can I double the recipe?

Sure thing. Use two loaf pans and reduce baking time slightly on each (check at about 45 minutes). If you use a larger pan, increase bake time and watch for the golden color and toothpick test.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so about 6 tbsp oil) and skip the browning step—flavor will be less toasty.

How do I know it’s done?

Look for a deep golden top and slightly pulled-away edges. A toothpick inserted in the center should come out with a few moist crumbs—not wet batter. The loaf will also smell toasty and rich when it’s ready.

What if I don’t have ingredient X?

No stress—use pantry swaps: buttermilk → milk + lemon; brown sugar → granulated + molasses; pecans → walnuts. These swaps change texture/flavor slightly but keep the loaf tasty.

How I Like to Serve It

I serve this loaf warm with a smear of butter and a big mug of coffee for lazy Sunday mornings. It also shines at brunch with a citrus salad or at an afternoon tea—pair it with a mild cheddar for a fun sweet-savory combo. For holidays, I drizzle the glaze and add extra pecans for a little extra sparkle.

Notes

• Store wrapped at room temperature for 2 days or refrigerated up to 5 days. Freeze slices for up to 3 months; thaw at room temp or warm gently.
• If you need meat temps: not relevant here, but a helpful guide—chicken should reach 165°F.

Final Thoughts

Closing: Now go make this Butter Pecan Cake Loaf—fill your kitchen with that brown-butter aroma and share a slice (or hide it for yourself). You’ll feel like a cozy baking champion in no time!