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Brown Sugar Pecan Loaf Cake: A Slice of Heaven Awaits!

Brown Sugar Pecan Loaf Cake
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A moist and buttery Brown Sugar Pecan Loaf Cake that’s perfect for fall baking, featuring a delicious cream cheese frosting and toasted pecans.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 2–3 tbsp milk (as needed for consistency)
  • 1/2 cup chopped pecans, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. In a bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then mix in sour cream, milk, and vanilla.
  3. In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Add dry ingredients to the wet and mix until just combined.
  4. Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean. Let cool completely.
  5. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, vanilla, and enough milk to reach a spreadable consistency.
  6. Slice loaf horizontally, spread half the frosting in the center, reassemble, and top with remaining frosting. Sprinkle with toasted pecans.

Notes

  • Toast pecans for 5–7 minutes to boost their flavor and crunch.
  • For a lighter version, use Greek yogurt instead of sour cream.
  • Keep refrigerated in an airtight container for up to 4 days.

Nutrition

Find it online: https://www.homeydishes.com/brown-sugar-pecan-loaf-cake-recipe/