Brown Sugar Pecan Bread
This Brown Sugar Pecan Bread turns basic pantry staples into a loaf that tastes like it came from a bakery counter. The batter comes together in one bowl, bakes into a tender, buttery crumb, and finishes with toasted pecans in every slice. It's the kind of quick bread you'll want on repeat all season long, especially once the brown sugar starts caramelizing in the oven and the whole kitchen smells like toffee.
Equipment
- Mixing bowls One medium and one large
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- 9x5 inch loaf pan
- Parchment paper
- Spatula
- Oven
Ingredients
- 1 ¾ cups all-purpose flour 210g
- 1 teaspoon baking powder 4g
- ½ teaspoon baking soda 3g
- ½ teaspoon sea salt 3g
- ½ cup unsalted butter 113g, softened; plus extra for greasing the parchment
- ¾ cup brown sugar 160g, packed
- ¼ cup white sugar 50g
- 2 organic eggs room temperature
- 1 teaspoon vanilla extract 5ml
- ½ cup chopped pecans 60g; lightly toasted before chopping recommended, reserve 1 tablespoon for topping if desired
Instructions
- Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the sides, and lightly grease the parchment with unsalted butter.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until thoroughly blended and no clumps remain.
- In a large bowl, cream the softened unsalted butter, brown sugar, and white sugar on medium speed for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl with a spatula.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and beat until fully incorporated, about 1 minute.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Do not overmix; the batter should be thick but smooth with no visible streaks of flour.
- Gently fold in the chopped pecans with a spatula until evenly distributed. Reserve 1 tablespoon of pecans to sprinkle on top if desired.
- 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, or 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. Use the parchment paper overhang to lift the loaf out and transfer it to a wire rack to cool completely before slicing.
Notes
- Use room temperature unsalted butter and eggs for a smoother, more evenly combined batter.
- Don't overmix once the dry ingredients go in, to keep the bread light and tender.
- Toast the pecans lightly before chopping for a deeper, nuttier flavor.
- Check the bread at the 50 minute mark since oven temperatures vary.
- Let the loaf cool completely before slicing so it doesn't crumble.
- Swap pecans for walnuts for a slightly earthier flavor.
- Add ½ cup dried cranberries for a sweet-tart twist, or 1 teaspoon cinnamon for a warm, spiced kick.
- Replace half the brown sugar with maple syrup for a deeper flavor.
- Store in an airtight container at room temperature for up to 3 days, or wrap tightly in plastic wrap and refrigerate for up to a week.
- For longer storage, wrap slices individually, place in a freezer bag, and freeze for up to 3 months. Reheat thawed slices in a 300°F oven for 5 to 7 minutes or microwave for 10 to 15 seconds.
Nutrition
Serving: 1SliceCalories: 240kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 75mgFiber: 1gSugar: 15gVitamin A: 6IUCalcium: 2mgIron: 6mg
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