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Bourbon Pecan Bread Recipe

Bourbon Pecan Bread

iamwinfred
This Bourbon Pecan Bread turns simple pantry staples into a buttery, nutty quick bread with a gentle kick of bourbon. Brown sugar adds a caramel-like depth, buttermilk keeps every slice soft, and chopped pecans bring a toasty crunch to each bite. It is the kind of loaf that begs to be served with a hot cup of coffee or tea on a chilly morning.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

Ingredients
  

  • 1 ¾ cups all-purpose flour 210g; spoon into measuring cup and level off
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup unsalted butter 113g; softened, soft enough to press with a finger but not melted
  • 1 cup brown sugar 200g; packed
  • 2 organic eggs room temperature
  • ¼ cup bourbon whiskey 60ml; can substitute apple juice or milk for a non-alcoholic version
  • ½ cup buttermilk 120ml
  • 1 cup chopped pecans 120g; raw halves, lightly toasted and chopped; reserve a small handful for topping if desired
  • unsalted butter for greasing the pan (optional if you line the pan with parchment)

Instructions
 

  • Place an oven rack in the center position and preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a thin layer of unsalted butter, or line it with parchment paper and leave a few inches of overhang on the two long sides.
  • In a medium mixing bowl, add 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon sea salt. Whisk for about 30 seconds until evenly distributed, then set aside.
  • In a large mixing bowl, beat ½ cup softened unsalted butter and 1 cup brown sugar with an electric mixer on medium speed for 2 to 3 minutes until creamy and slightly pale. Scrape down the sides of the bowl as needed.
  • Add 2 organic eggs one at a time, beating well after each addition. Pour in ¼ cup bourbon whiskey and ½ cup buttermilk, then mix until smooth and well combined. The batter may look slightly curdled, which is normal.
  • Add the flour mixture to the wet ingredients slowly, about one third at a time, stirring gently with a spatula or mixing on low speed after each addition. Mix just until no flour streaks remain; do not overmix.
  • Add 1 cup chopped pecans to the batter, setting aside a small handful for topping if desired. Fold gently with a spatula until the pecans are evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle reserved pecans over the top if using. Bake for 50 to 60 minutes, starting to check at 50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Let the bread cool in the loaf pan for about 10 minutes, then lift it out using the parchment overhang or run a thin knife around the edges and turn it out onto a wire cooling rack. Cool completely before slicing with a serrated knife.

Notes

  • Use room-temperature unsalted butter and organic eggs for smoother mixing and a better texture.
  • Do not skip the buttermilk, since it adds moisture and a slight tang that complements the bourbon.
  • Toast the pecans lightly on a rimmed baking sheet for 5 to 7 minutes before chopping for extra nutty flavor. It is optional, but worth it.
  • Check the bread at 50 minutes to avoid overbaking.
  • Mix the batter only until the flour disappears so the crumb stays tender.
  • Let the bread cool completely before slicing to prevent crumbling.
  • For a non-alcoholic version, substitute the bourbon whiskey with apple juice or milk. The flavor will be less complex, but the bread will still be delicious.
  • Store at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days, in the refrigerator for up to a week, or freeze tightly wrapped in plastic wrap and aluminum foil for up to 3 months.
  • Reheat slices in a toaster oven at 300°F for 5 to 7 minutes, or microwave for 15 to 20 seconds.
  • Variations: fold in ½ cup chocolate chips with the pecans, drizzle the cooled loaf with a maple glaze, add ½ teaspoon cinnamon and a pinch of nutmeg to the dry ingredients, or swap the pecans for walnuts.

Nutrition

Serving: 1SliceCalories: 280kcalCarbohydrates: 32gProtein: 4gFat: 15gSaturated Fat: 6gSodium: 220mgFiber: 1gSugar: 18g
Keyword bourbon pecan bread, cozy fall baking, easy bourbon bread, fall quick bread, pecan bread recipe
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