A friendly hello and what this loaf is about

This Butter Pecan Loaf with Cream Cheese Icing is a soft, buttery quick bread with toasty pecans and a smooth cream cheese topping. It bakes up golden on the outside and tender inside. If you like nutty, comforting bakes, this loaf will feel like home. For more nut-forward cake ideas, see this take on a butter pecan bliss cake: butter pecan bliss cake.

Why this loaf is worth baking

• It uses simple pantry ingredients and comes together fast.
• The pecans add crunch and warm flavor.
• The cream cheese icing makes the loaf feel special without extra work.
• It works for breakfast, snack time, or dessert.

Step-by-step: Make the Butter Pecan Loaf with Cream Cheese Icing

Follow these simple steps and you’ll have a beautiful loaf ready to enjoy.

What you need (Ingredients)

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/2 cup sour cream

Icing ingredients:

• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for icing)

Baking directions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in the vanilla.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Fold in the pecans.
6. Pour the batter into the prepared loaf pan and bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the icing, beat together cream cheese, powdered sugar, and vanilla until smooth.
9. Spread the icing over the cooled loaf, and enjoy!

How to serve your Butter Pecan Loaf

Slice the loaf and serve at room temperature. It’s lovely with a cup of coffee or tea. For a sweet breakfast plate, add fresh fruit and a dollop of yogurt. If you want a warm slice, microwave for 10–15 seconds.

Best ways to store this loaf

• At room temperature: Cover loosely with foil or plastic wrap for up to 2 days.
• In the fridge: Store in an airtight container for up to 5 days. The icing helps keep it moist.
• To freeze: Wrap slices or the whole loaf tightly in plastic and foil. Freeze up to 2 months. Thaw in the fridge or at room temp.

Helpful tips for a perfect loaf

• Measure flour by spooning it into the cup and leveling it off.
• Don’t overmix once you add the dry ingredients; fold until just combined.
• Toast the pecans lightly for a richer flavor.
• If the top browns too fast, tent with foil during the last 15 minutes of baking.
  For more ideas on mixing textures and frostings, check this recipe for rich cheesecake brownies: cheesecake brownies.

Simple variations you can try

• Maple pecan: Use maple extract in the batter and icing instead of vanilla.
• Chocolate swirl: Fold 1/4 cup cocoa mixed with a few tablespoons of batter into part of the batter for a swirl.
• Citrus lift: Add 1 teaspoon lemon or orange zest to the batter for a fresh note.

Nutrition at a glance

(Approximate per slice, depends on slice size)

• Calories: ~320–380
• Fat: ~18–22 g
• Carbs: ~36–46 g
• Protein: ~4–6 g
  Keep in mind these are estimates and change with portion size and exact ingredients.

Family-friendly serving ideas

• Breakfast: Serve slices with scrambled eggs and fruit for a cozy weekend meal.
• Snack: Pair with milk or hot cocoa for kids after school.
• Dessert: Dress slices with a scoop of vanilla ice cream and a drizzle of caramel.

What pairs well with this loaf

This loaf works with easy, comforting drinks and sides:

• Hot coffee or a latte
• Strong black tea or chai
• A scoop of vanilla or butter pecan ice cream for dessert
• Fresh berries or sliced apples for a lighter contrast

Frequently asked questions

Q: Can I use plain yogurt instead of sour cream?
A: Yes. Use an equal amount of plain yogurt for a similar texture and slight tang.

Q: Can I make this in a bundt pan?
A: You can, but bake time will change. Check for doneness with a toothpick and expect a slightly shorter or longer time depending on pan size.

Q: How do I keep the icing from sliding off?
A: Let the loaf cool completely before icing. If you want a firmer top, chill the loaf for 15–20 minutes before spreading the icing.

Q: Can I toast the pecans ahead of time?
A: Yes. Toasting in a 350°F oven for 5–8 minutes brings out flavor. Let them cool before folding into batter.

Conclusion

If you enjoyed this Butter Pecan Loaf with Cream Cheese Icing, you might like other pecan-rich cakes. Try this Butter Pecan Pound Cake with Chopped Pecans for a dense, nutty option: Butter Pecan Pound Cake with Chopped Pecans – Deliciously …. For a very moist southern-style treat, see this Southern Butter Pecan Cake: Southern Butter Pecan Cake – The BEST So Moist!. If you want a cream pound cake with pecans, this Pecan Cream Pound Cake is a great pick: Pecan Cream Pound Cake with THE BEST … – South Your Mouth.

Butter Pecan Loaf with Cream Cheese Icing

A soft, buttery quick bread with toasty pecans and a smooth cream cheese topping, perfect for breakfast, snack time, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 350 kcal

Ingredients

  

Loaf Ingredients

• 1.5 cups all-purpose flour Measure flour by spooning into the cup and leveling off.
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cups unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans Toast lightly for richer flavor.
• 0.5 cups sour cream Can substitute with plain yogurt.

Icing Ingredients

• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract For icing.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease a loaf pan.
• In a bowl, whisk together flour, baking powder, baking soda, and salt.
• In another bowl, cream together butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each. Stir in the vanilla.
• Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Fold in the pecans.
• Pour the batter into the prepared loaf pan and bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Icing

• For the icing, beat together cream cheese, powdered sugar, and vanilla until smooth.
• Spread the icing over the cooled loaf, and enjoy!

Notes

Best served at room temperature. Store covered at room temperature for up to 2 days, or in an airtight container in the fridge for up to 5 days. This loaf can be frozen for up to 2 months.

Keyword Baked Goods, Butter Pecan Loaf, Cream Cheese Icing, Pecan Bread, Quick Bread