This moist, buttery loaf cake is packed with crunchy pecans and a rich vanilla flavor. Perfect with coffee or tea! ☕✨
Ingredients
1½ cups (190 g) all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) sugar
2 large eggs
1 tsp vanilla extract
½ cup (120 ml) milk
1 cup chopped pecans
¼ cup whole pecans (for topping)
🍰 Instructions
Preheat oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Add the dry ingredients gradually, alternating with milk, mixing until smooth.
Fold in the chopped pecans.
Pour batter into the prepared loaf pan and sprinkle whole pecans on top.
Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes, then remove from the pan and cool completely.
⭐ Optional Glaze (for extra sweetness)
Mix:
½ cup powdered sugar
1–2 tbsp milk
½ tsp vanilla
Drizzle over the cooled loaf.
🍴 Tip: Toast the pecans for 5–7 minutes before adding them to enhance their flavor!