The Butter Pecan Cake Loaf with Cream Cheese Icing is more than just a dessert—it’s a slice of home, a memory of holidays past, and a timeless Southern classic that brings warmth to any table. I first encountered this loaf in my grandmother’s kitchen during a particularly chilly autumn afternoon. The windows fogged up from the oven’s heat, and the rich scent of butter and pecans drifted through the air, wrapping us in the kind of comfort only home-baked goods can offer.
Butter pecan is a flavor long cherished across generations, especially in the American South. Often found in pies and ice cream, its warm, nutty richness translates beautifully into baked treats like this cake loaf. The balance of sweet, creamy icing and the slight crunch from toasted pecans makes every bite deeply satisfying. Over the years, this loaf became a staple at Thanksgiving feasts, potlucks, and even as a thoughtful edible gift wrapped in parchment and twine.
Baking this loaf feels like continuing a tradition. It’s the kind of recipe that feels both indulgent and familiar—perfect for sharing with loved ones or savoring with a quiet cup of tea. Whether you’re making it for the first time or continuing your own family’s baking legacy, this Butter Pecan Cake Loaf promises comfort, joy, and just the right touch of sweetness.
Why You’ll Love This Recipe
- Nostalgic flavor: With rich butter and toasted pecans, this loaf is comforting and familiar.
- Soft texture with crunch: Moist, tender cake base meets crisp pecan bites.
- Cream cheese icing: Adds a tangy contrast that balances the sweetness.
- Simple ingredients: No fancy items—just pantry staples and a few fresh components.
- Perfect for gifting: Wrap it up for holidays, host gifts, or just-because surprises.
- Versatile: Enjoy it as dessert, a breakfast treat, or a cozy snack with coffee.
A Cozy Slice of Tradition: The Story Behind Butter Pecan Cake Loaf
Description
The Butter Pecan Cake Loaf with Cream Cheese Icing is more than just a dessert—it’s a slice of home, a memory of holidays past, and a timeless Southern classic that brings warmth to any table. I first encountered this loaf in my grandmother’s kitchen during a particularly chilly autumn afternoon. The windows fogged up from the oven’s heat, and the rich scent of butter and pecans drifted through the air, wrapping us in the kind of comfort only home-baked goods can offer.
Butter pecan is a flavor long cherished across generations, especially in the American South. Often found in pies and ice cream, its warm, nutty richness translates beautifully into baked treats like this cake loaf. The balance of sweet, creamy icing and the slight crunch from toasted pecans makes every bite deeply satisfying. Over the years, this loaf became a staple at Thanksgiving feasts, potlucks, and even as a thoughtful edible gift wrapped in parchment and twine.
Baking this loaf feels like continuing a tradition. It’s the kind of recipe that feels both indulgent and familiar—perfect for sharing with loved ones or savoring with a quiet cup of tea. Whether you’re making it for the first time or continuing your own family’s baking legacy, this Butter Pecan Cake Loaf promises comfort, joy, and just the right touch of sweetness.
Ingredients
- For the Butter Pecan Cake Loaf
-
1 cup (226 g) unsalted butter, softened
-
1 cup (200 g) granulated sugar
-
3 large eggs, room temperature
-
2 tsp vanilla extract
-
2 cups (250 g) all-purpose flour
-
1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup (120 ml) buttermilk (or homemade substitute)
-
1 cup (120 g) pecans, toasted and chopped
- For the Cream Cheese Icing
-
4 oz (113 g) cream cheese, softened
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2 tbsp (28 g) unsalted butter, softened
-
1 cup (120 g) powdered sugar
-
1 tsp vanilla extract
-
1–2 tbsp milk (for desired consistency)
Instructions
Step 1: Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet in a single layer and toast them in the oven for about 6–8 minutes. Watch closely—they can go from golden to burnt quickly. Toasting enhances their flavor, adding that deep nuttiness that defines butter pecan desserts.
Step 2: Prepare the Pan
Grease a 9×5-inch loaf pan and line it with parchment paper, letting the sides hang over for easy removal later. This step helps keep the loaf from sticking and ensures a smooth release.
Step 3: Make the Cake Batter
In a large mixing bowl, cream the butter and sugar together until light and fluffy—about 2–3 minutes using a handheld or stand mixer. This step incorporates air, making the cake nice and tender.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Stir just until combined—overmixing will toughen the cake. Gently fold in the chopped toasted pecans.
Step 4: Bake the Loaf
Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil during the final 10 minutes.
Step 5: Cool Completely
Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack. Let it cool fully before adding the icing. This prevents melting and helps the icing set beautifully.
Step 6: Make the Cream Cheese Icing
Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla, then stir in milk a tablespoon at a time until you reach your preferred consistency. You can make it thick for spreading or thinner for drizzling.
Step 7: Finish and Serve
Once the loaf is fully cooled, spread or drizzle the icing generously over the top. For a finishing touch, sprinkle more chopped pecans or even a pinch of cinnamon.
Notes
-
Add a pinch of cinnamon or nutmeg to the batter for a cozy spice twist.
-
Brown sugar can replace half the granulated sugar for deeper flavor.
-
Loaf can be doubled for two—just adjust the baking time slightly.
INGREDIENTS YOU’LL NEED
For the Butter Pecan Cake Loaf
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120 ml) buttermilk (or homemade substitute)
- 1 cup (120 g) pecans, toasted and chopped
For the Cream Cheese Icing
- 4 oz (113 g) cream cheese, softened
- 2 tbsp (28 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (for desired consistency)
HOW TO MAKE Butter Pecan Cake Loaf
STEP-BY-STEP INSTRUCTIONS
Step 1: Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet in a single layer and toast them in the oven for about 6–8 minutes. Watch closely—they can go from golden to burnt quickly. Toasting enhances their flavor, adding that deep nuttiness that defines butter pecan desserts.
Step 2: Prepare the Pan
Grease a 9×5-inch loaf pan and line it with parchment paper, letting the sides hang over for easy removal later. This step helps keep the loaf from sticking and ensures a smooth release.
Step 3: Make the Cake Batter
In a large mixing bowl, cream the butter and sugar together until light and fluffy—about 2–3 minutes using a handheld or stand mixer. This step incorporates air, making the cake nice and tender.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Stir just until combined—overmixing will toughen the cake. Gently fold in the chopped toasted pecans.
Step 4: Bake the Loaf
Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil during the final 10 minutes.
Step 5: Cool Completely
Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack. Let it cool fully before adding the icing. This prevents melting and helps the icing set beautifully.
Step 6: Make the Cream Cheese Icing
Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla, then stir in milk a tablespoon at a time until you reach your preferred consistency. You can make it thick for spreading or thinner for drizzling.
Step 7: Finish and Serve
Once the loaf is fully cooled, spread or drizzle the icing generously over the top. For a finishing touch, sprinkle more chopped pecans or even a pinch of cinnamon.
HELPFUL TIPS
- Don’t skip toasting the pecans—it makes a big flavor difference.
- Always let your ingredients come to room temperature for smoother mixing.
- Use homemade buttermilk if needed: ½ cup milk + 1½ tsp vinegar or lemon juice.
- Want a decorative touch? Add a few whole pecan halves on top of the icing.
- This loaf slices cleanly when fully cooled, making it great for neat presentation.
DETAILS
| Prep Time | Cook Time | Total Time | Yield |
|---|---|---|---|
| 20 minutes | 55–60 minutes | ~1 hour 20 minutes | 1 loaf (8–10 slices) |
- Category: Sweet Treat
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- Add a pinch of cinnamon or nutmeg to the batter for a cozy spice twist.
- Brown sugar can replace half the granulated sugar for deeper flavor.
- Loaf can be doubled for two—just adjust the baking time slightly.
NUTRITIONAL INFORMATION
(Estimated per slice, based on 10 slices)
- Calories: ~410
- Fat: 26g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Sugar: 24g
- Protein: 5g
FREQUENTLY ASKED QUESTIONS
Can I use regular milk instead of buttermilk?
Yes! Add 1½ teaspoons of vinegar to ½ cup of milk, stir, and let sit for 5 minutes.
Can I freeze the Butter Pecan Cake Loaf?
Yes, but freeze it without the icing. Wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then ice before serving.
What if I don’t like cream cheese?
You can substitute with a simple vanilla glaze or dust the top with powdered sugar.
Can I make this loaf gluten-free?
Yes, use a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for proper texture.
STORAGE INSTRUCTIONS
- Room Temperature: Store unfrosted loaf in an airtight container for 2 days.
- Refrigerated: Frosted loaf can be kept in the fridge for 4–5 days. Let it come to room temp before serving.
- Freezer: Freeze unfrosted loaf wrapped well for up to 2 months.
Related Recipes
If you liked this Butter Pecan Cake Loaf, try these cozy favorites next:
- Carrot Cake Banana Bread
- Banana Bread Cookies
- Chai Spice Maple Pumpkin Bread: A Cozy Slice of Fall
- A Cozy Slice of Tradition: Pistachio Coffee Cake
Conclusion
The Butter Pecan Cake Loaf is the kind of dessert that makes memories. Whether it’s gracing your table during the holidays or shared with a friend over tea, it brings a touch of warmth and tradition to any moment. With simple ingredients and soul-satisfying flavor, this cake loaf deserves a spot in your regular baking rotation.
