Moist Pecan Loaf Cake (Best Bakery-Style)

Here’s a FULL, COMPLETE RECIPE for Moist Pecan Loaf Cake / Pecan Bread 🍞🌰

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Moist Pecan Loaf Cake (Bakery-Style)

Ingredients

Dry

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon (optional but recommended)

Wet

• ½ cup unsalted butter, softened
• ¾ cup brown sugar (or white sugar)
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk or buttermilk
• ¼ cup vegetable oil (adds extra moisture)

Add-ins

• 1 to 1¼ cups chopped pecans
• Extra whole pecans for topping

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Instructions

1. Preheat oven to 170°C / 340°F.
   Grease and line a loaf pan (9×5 inch).
2. In a bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well.
   Stir in vanilla and oil.
4. In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
5. Add dry ingredients to the wet mixture alternating with milk, starting and ending with dry ingredients.
   Mix gently — do not overmix.
6. Fold in chopped pecans.
7. Pour batter into the prepared pan.
   Sprinkle whole pecans on top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

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Optional Glaze (Highly Recommended 😍)

• ½ cup powdered sugar
• 1–2 tbsp milk
• Few drops vanilla

Mix and drizzle over cooled loaf.

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Tips for Best Results

• Toast pecans lightly for extra flavor
• Use buttermilk if available for a softer crumb
• Store wrapped at room temperature up to 3 days, or refrigerate up to 1 week