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.
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.