Description
A moist spiced loaf featuring warm spices, toasted pecans, and a sticky bourbon glaze, reminiscent of pecan pie and pound cake.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 10 g (2 tsp) baking powder
- 1 g (1/4 tsp) baking soda
- 6 g (1 tsp) Diamond Crystal kosher salt
- 150 g (3/4 cup) granulated sugar
- 100 g (1/2 cup packed) light brown sugar
- 113 g (1/2 cup or 1 stick) unsalted butter, melted
- 2 large eggs (about 100 g total) at room temperature
- 120 g (1/2 cup) sour cream or Greek yogurt
- 45 ml (3 tbsp) bourbon
- 60 ml (1/4 cup) whole milk
- 1 tsp (5 ml) pure vanilla extract
- 150 g (1 1/2 cups) pecan halves, lightly toasted
- 75 g (1/2 cup) powdered sugar
- 15 ml (1 tbsp) bourbon
- 5–10 ml (1–2 tsp) milk
Instructions
- Preheat your oven to 175°C (350°F) and toast the pecans for 6–8 minutes.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Combine the granulated sugar, brown sugar, and melted butter in a separate bowl until smooth.
- Add the eggs one at a time, then stir in the sour cream, bourbon, milk, and vanilla extract.
- Pour the wet mixture into the dry ingredients and fold together until just combined.
- Fold in the toasted pecans, then transfer the batter to the prepared loaf pan.
- Bake for 50-60 minutes, checking for doneness with a toothpick.
- Cool in the pan for 15 minutes before transferring to a rack, then glaze and serve.
Notes
This bread keeps well and can be frozen. Use accurate measurements to ensure the best results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 6.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg