Step 4: Cream Butter and Sugar
In a large bowl, beat butter and sugar together until light and fluffy, 2-3 minutes.
Step 5: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Beat in vanilla.
Step 6: Alternate Dry and Wet
With mixer on low, add the flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with flour. Mix just until combined—do not overmix.
Step 7: Fold in Pecans
Gently fold in toasted pecans until evenly distributed.
Step 8: Add Topping (Optional)
In a small bowl, combine topping ingredients. Sprinkle evenly over the batter.
Step 9: Bake
Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
If the top is browning too quickly (after about 40 minutes), tent loosely with foil.
Step 10: Cool
Let the loaf cool in the pan on a wire rack for 15 minutes. Carefully remove from pan and cool completely on the rack before glazing.
Step 11: Glaze and Serve
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over completely cooled loaf.
Slice and serve—preferably with strong coffee and good company.
Pro-Tips for Pecan Bread Perfection
1. Toast Your Pecans
This step is non-negotiable. Toasting brings out the nuts’ natural oils and deepens their flavor dramatically.
2. Room Temperature Ingredients
Cold butter, eggs, and buttermilk won’t blend properly. Set everything out 1-2 hours before baking.
3. Don’t Overmix
Once flour is added, mix just until combined. Overmixing develops gluten and makes the loaf tough.
4. Use Quality Pecans
Fresh, high-quality pecans make a difference. If yours have been sitting in the pantry for a year, buy new ones.
5. Check for Doneness
A few moist crumbs are perfect. If it comes out completely clean, you’ve overbaked slightly.
6. Cool Completely Before Glazing
Glazing a warm loaf is a recipe for melted, runny glaze. Wait until completely cool.
