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A warm, sweet pecan bread loaf with a soft moist interior and a crunchy pecan topping, perfect for breakfast or snacks, inspired by a classic Southern dessert.

  • Total Time: 1 hour 10-15 minutes
  • Yield: 1 loaf (about 8 servings) 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup chopped pecans (toasted)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup melted butter
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F.
  2. Grease a loaf pan with butter or line with parchment paper.
  3. Toast 1 cup of chopped pecans in a dry skillet over medium heat, stirring constantly for about 3 minutes until fragrant; set aside, reserving a handful for topping.
  4. In a large bowl, whisk together flour, sugar, baking soda, salt, and ground cinnamon until combined.
  5. In a medium bowl, whisk eggs, sour cream, melted butter, and vanilla extract until smooth.
  6. Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon until just combined; avoid overmixing.
  7. Fold the toasted pecans into the batter, reserving some to sprinkle on top.
  8. Pour the batter into the prepared loaf pan, smooth the top, and sprinkle reserved pecans evenly over the surface.
  9. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  10. If the toothpick is wet, bake a few more minutes and recheck.
  11. Let the bread cool briefly in the pan, then transfer to a wire rack to cool completely; slice when warm or cooled as preferred.

Notes

Toast pecans first to enhance their nutty flavor and get a crunchy texture., Use room temperature eggs for a lighter texture., Do not overmix the batter to avoid tough bread., Check expiration of baking soda for proper rising., Cool completely before slicing to prevent crumbling., Use high-quality vanilla extract for best aroma., Store wrapped tightly in plastic wrap to maintain moisture., Optional additions: walnuts or hazelnuts can replace pecans; chocolate chips can be added (1/2 to 3/4 cup); add nutmeg and orange or lemon zest for flavor variations., Sour cream can be substituted with plain Greek yogurt in equal amount., Brown sugar can replace half granulated sugar for caramel notes., Maple syrup or bourbon can be used to replace vanilla extract for a twist., Batter can be baked in mini loaf pans or muffin tins for smaller portions (bake muffins 20-25 minutes)., To store: keep wrapped tightly for 2-3 days at room temperature, refrigerate up to 5 days in warm environments, or freeze up to 3 months., Reheat slices in 325°F oven for 8-12 minutes or microwave 20-30 seconds, whole loaf in foiled and heated at 300°F for 12-18 minutes after thawing., Make-ahead tip: toast pecans and mix dry ingredients a day in advance; combine wet and dry ingredients and bake the same day for best results.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 55-60 minutes
  • Category: Bread
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 slice
  • Calories: Approx. 280 calories per slice
  • Fat: 15 g per serving
  • Carbohydrates: 30 g per serving
  • Protein: 5 g per serving