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pecan bread recipe
- Total Time: 75 minutes
- Yield: 1 loaf (8-10 servings) 1x
- Diet: General
Description
This easy pecan bread recipe is a simple, hearty treat perfect for busy families or a quiet moment of indulgence, promising crispy edges and a tender, nutty center. It features a moist, nutty loaf every time, enhanced with a delicious salted caramel swirl.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 10 g (2 teaspoons) baking powder
- 5 g (1 teaspoon) baking soda
- 2 g (0.5 teaspoon) fine sea salt
- 3 g (1 teaspoon) ground cinnamon
- 150 g (0.75 cup) granulated sugar
- 50 g (0.25 cup) light brown sugar, packed
- 2 large eggs, at room temperature
- 120 ml (0.5 cup) buttermilk, at room temperature (or milk with 1 tbsp lemon juice)
- 80 ml (0.33 cup) vegetable oil (or melted unsalted butter)
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 150 g (1.5 cups) pecans, roughly chopped
- 20 g (0.25 cup) pecan halves for garnish
- 100 g (0.5 cup) granulated sugar (for caramel)
- 30 ml (2 tablespoons) water (for caramel)
- 60 ml (0.25 cup) heavy cream, warmed slightly (for caramel)
- 30 g (2 tablespoons) unsalted butter, cubed, at room temperature (for caramel)
- 2 g (0.5 teaspoon) sea salt flakes (for caramel)
- 2.5 ml (0.5 teaspoon) alcohol-free vanilla extract (for caramel)
Instructions
- Prepare Salted Caramel: In a medium saucepan, combine 100 g (0.5 cup) granulated sugar and 30 ml (2 tablespoons) water. Cook over medium heat for 6-8 minutes, swirling occasionally, until the mixture turns a deep amber color.
- Finish Caramel Sauce: Carefully remove from heat. Slowly whisk in 60 ml (0.25 cup) warmed heavy cream. Stir in 30 g (2 tablespoons) unsalted butter, 2 g (0.5 teaspoon) sea salt flakes, and 2.5 ml (0.5 teaspoon) alcohol-free vanilla extract until smooth. Set aside to cool slightly, ensuring it remains pourable.
- Preheat Oven and Prepare Pan: Preheat your oven to 175 C (350 F). Grease and flour a 23 cm x 13 cm (9×5-inch) loaf pan, or line with parchment paper for easy removal.
- Toast Pecans (Optional): Toast 1.5 cups roughly chopped pecans on a dry skillet for 5-7 minutes until fragrant. Let them cool completely.
- Mix Dry Ingredients: In a large bowl, whisk together 250 g (2 cups) all-purpose flour, 10 g (2 teaspoons) baking powder, 5 g (1 teaspoon) baking soda, 2 g (0.5 teaspoon) fine sea salt, and 3 g (1 teaspoon) ground cinnamon until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together 150 g (0.75 cup) granulated sugar, 50 g (0.25 cup) light brown sugar, 2 large eggs, 120 ml (0.5 cup) buttermilk, 80 ml (0.33 cup) vegetable oil, and 5 ml (1 teaspoon) alcohol-free vanilla extract until smooth and creamy.
- Combine Batters: Pour the wet ingredients into the dry. Stir with a spatula until just combined; do not overmix, as a few small lumps are okay.
- Fold in Pecans and Layer Batter: Gently fold in the roughly chopped, cooled pecans. Spoon half of the batter into the prepared loaf pan, spreading evenly. Drizzle about half (60 ml or 0.25 cup) of the slightly cooled salted caramel sauce over the batter.
- Layer Remaining Batter and Swirl Caramel: Gently dollop the remaining bread batter over the caramel layer. Drizzle the remaining caramel sauce on top. Use a skewer or butter knife to gently swirl the caramel with a figure-eight motion, being careful not to overmix.
- Bake the Loaf: Bake for 50-60 minutes at 175 C (350 F), or until a wooden skewer inserted into the center (avoiding caramel) comes out clean. If the top browns too quickly, loosely tent the loaf with aluminum foil for the last 15-20 minutes of baking.
- Cool in Pan: Let the pecan bread cool in the loaf pan on a wire rack for 15 minutes before carefully lifting it out using the parchment paper overhang.
- Cool Completely: Allow the pecan bread to cool completely on the wire rack before slicing. This ensures the caramel swirl sets properly for clean, beautiful slices.
Notes
Store any leftover pecan bread in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, slice and freeze individual portions for up to 3 months. To reheat, microwave briefly or toast in an oven.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100-120 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg