Description
A delicious and moist pecan loaf cake perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 3/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (toasted preferred)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if desired.
- Toast chopped pecans in a dry skillet for 4–5 minutes over medium heat until fragrant. Let cool.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs. Add melted butter and vanilla, stirring until smooth.
- Pour wet mixture into the dry ingredients and stir gently until just combined—do not overmix.
- Fold in toasted pecans, reserving a few for topping if desired.
- Pour batter into prepared loaf pan, smoothing the top. Sprinkle with extra pecans if using.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 15 minutes, then remove to a wire rack to cool completely.
- Slice and serve once fully cooled.
Notes
- To make the cake more moist, consider adding a tablespoon of sour cream or yogurt to the batter.
- For a different flavor, substitute half of the pecans with chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg