Butter Pecan Cake Loaf Recipe with Cream Cheese Icing (Print version)

A moist butter pecan loaf cake with toasted pecans, tender crumb, and a thick cream cheese icing that sets beautifully.

# Ingredients:

For the butter pecan loaf

01 - 1 1/4 cups (150 g) pecans, chopped, divided
02 - 1 cup (226 g) unsalted butter, softened
03 - 3/4 cup (150 g) granulated sugar
04 - 1/2 cup (105 g) packed light brown sugar
05 - 3 large eggs, room temperature
06 - 2 teaspoons vanilla extract
07 - 1/2 teaspoon butter extract, optional
08 - 2 cups (250 g) all-purpose flour
09 - 1 teaspoon baking powder
10 - 1/4 teaspoon baking soda
11 - 1/2 teaspoon fine salt
12 - 3/4 cup (180 ml) buttermilk, room temperature

For the cream cheese icing

13 - 4 oz (113 g) block cream cheese, softened
14 - 2 tablespoons (28 g) unsalted butter, softened
15 - 1 cup (120 g) powdered sugar
16 - 1 teaspoon vanilla extract
17 - Pinch of fine salt
18 - 1-2 tablespoons milk, as needed

# Instructions:

01 - Toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes, stirring often, until fragrant and lightly darker. Transfer to a plate and cool completely.
02 - Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a little overhang for lifting.
03 - Beat the softened butter, granulated sugar, and brown sugar on medium speed for about 3 minutes, until lighter and fluffy.
04 - Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and butter extract if using.
05 - Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Add the dry mixture to the butter mixture in three additions, alternating with the buttermilk. Fold in 1 cup of the cooled toasted pecans.
06 - Spread the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then transfer to a rack and cool completely.
07 - Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then beat on low until combined. Add milk a teaspoon at a time until thick and spreadable.
08 - Spread the icing over the fully cooled loaf. Sprinkle with the remaining toasted pecans, then chill briefly if you want cleaner slices.

# Good to know:

01 - Bake in a standard 9x5-inch loaf pan for best height and timing.
02 - Let the loaf cool completely before icing to prevent melting.
03 - Best served slightly cool or at room temperature.

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