Butter Pecan Loaf with Cream Cheese Icing
A rich, buttery pecan loaf topped with smooth cream cheese icing, perfect for dessert or brunch.
Equipment
- Mixing bowls
- Loaf pan
- Wire rack
- Hand mixer or stand mixer
Ingredients
Loaf Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 0.25 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 0.75 cup milk
- 1 cup pecans toasted, chopped
Cream Cheese Icing
- 4 oz cream cheese softened
- 0.25 cup unsalted butter softened
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk or cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugars until light and fluffy. Add eggs and vanilla.
- Alternate adding dry ingredients and milk, mixing just until combined.
- Fold in toasted pecans.
- Pour batter into pan and bake 50–60 minutes. Cool completely.
- Beat cream cheese and butter. Add powdered sugar, vanilla, and milk.
- Drizzle icing over cooled loaf and serve.
Notes
For best flavor, toast the pecans before adding to the batter.