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Butter Pecan Cake Loaf

A rich, buttery loaf cake filled with toasted pecans and warm caramel notes, perfect for cozy gatherings or afternoon coffee.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon optional
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 0.75 cup milk
  • 1.5 cups pecans toasted and chopped

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
  2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. Cream butter and sugars until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla.
  5. Alternate adding dry ingredients and milk until just combined.
  6. Fold in toasted pecans.
  7. Bake 50–60 minutes until a toothpick comes out clean.
  8. Cool completely before glazing and slicing.

Notes

Toast pecans for deeper flavor. Store airtight for best freshness.