Pecan-Studded Loaf
This pecan-studded loaf offers a delightful balance of sweetness and nutty depth, perfect for a morning treat or afternoon snack.
Ingredients
For the Loaf
- 1 cup unsalted butter, softened Ensure at room temperature for better emulsification.
- 1 cup granulated sugar
- 4 large eggs, room temperature Helps create a more homogenous batter.
- 2 cups all-purpose flour Can substitute half with whole wheat flour for a heartier loaf.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped Can substitute with walnuts for a different flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy, approximately 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans gently to avoid overworking the batter.
- Pour the batter into the prepared loaf pan, smoothing the top.
Baking
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This bread is best enjoyed warm with a pat of butter or a side of cream cheese. It can be prepared in advance and pairs well with coffee or tea. For variation, consider adding chocolate chips or dried cranberries.