Butter Pecan Loaf with Cream Cheese Icing

Butter Pecan Loaf with Cream Cheese Icing: A Cozy Kitchen Staple

There’s something deeply comforting about recipes that fill your home with the aroma of toasting pecans and melting butter. I first baked this butter pecan loaf with cream cheese icing on a rainy autumn afternoon—windows fogged up, a little jazz playing, and my dog Rex curled up at my feet. Just the process of creaming butter and sugar together puts me in a meditative mood! If you love pecans, soft, buttery cakes, and a generous swipe of tangy cream cheese icing, this classic butter pecan loaf (with a little modern twist) will totally win you over.

Why You’ll Adore This Butter Pecan Loaf

What makes this butter pecan loaf with cream cheese icing so irresistible? Let me count the ways:

Rich, buttery crumb: Each bite is ultra-moist and melt-in-your-mouth thanks to a generous amount of real butter and creamy buttermilk.
Toasty, nutty flavor: Chopped pecans are folded right into the batter, giving a warm, buttery crunch that perfectly balances sweetness.
That luscious cream cheese icing: The tangy-sweet icing is the crowning glory, pooling in the cracks of the loaf and making every slice feel like dessert and breakfast.
Simple, reliable baking: This quick bread comes together without fancy equipment—just a bowl, a whisk, and a little patience while it bakes (the hardest part is waiting for it to cool!).

Honestly, it’s my go-to whenever I want something special but not fussy. If you’re a fan of classic coffee cakes, this will fit right into your cozy baking rotation.

Ingredients You’ll Need for Butter Pecan Loaf

Here’s everything you’ll need to make this butter pecan loaf with cream cheese icing, plus a few tips I swear by:

1 cup unsalted butter, softened: Unsalted is key for controlling saltiness. Leave it out for at least an hour to soften—no microwave shortcuts!
1 cup sugar: Good old-fashioned white sugar lets the butter and nuts shine.
2 large eggs: Room temperature eggs mix more smoothly, giving you that velvety crumb.
2 cups all-purpose flour: I always fluff my flour with a fork before measuring to avoid a dense loaf.
1 tsp baking powder & 1/2 tsp baking soda: This duo gives the loaf lightness and rise.
1/4 tsp salt: Brings out all the flavors (don’t skip, even with salted nuts).
1 cup chopped pecans: I like mine coarsely chopped for texture—toast them first for extra flavor!
1/2 cup buttermilk: Adds tang and tenderness. If you’re out, try whole milk plus a teaspoon of lemon juice.
1 tsp vanilla extract: Always use pure vanilla if you can swing it.
For the icing: 4 oz cream cheese (softened), 1 cup powdered sugar, 1 tbsp milk. This trio makes a perfectly spreadable frosting—adjust the milk for your preferred consistency.

Step-by-Step Guide: Making the Perfect Butter Pecan Loaf

Alright, let’s get baking! Here’s my foolproof, step-by-step method for a truly exceptional butter pecan loaf:

Prep your loaf pan and oven: Preheat your oven to 350°F (175°C) and grease your loaf pan thoroughly. I like to line mine with parchment for easy removal (trust me, it’s worth the extra minute).
Cream butter and sugar: In a big bowl, beat together the softened butter and sugar until it’s pale, fluffy, and no longer gritty—about 3–4 minutes. This step gives your loaf its signature tender crumb.
Add eggs, one at a time: Crack in your eggs, beating well after each. It should look creamy and almost mousse-like.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This avoids unwanted lumps in your final batter.
Alternate dry ingredients with buttermilk: Add the dry mix to your butter mixture in three parts, alternating with splashes of buttermilk. Start and finish with the flour—this method keeps the loaf light and airy.
Stir in flavor: Fold in the vanilla and most of the chopped pecans (save a few for sprinkling on top if you like).
Bake: Pour batter into the prepared pan, smooth the top, and sprinkle with reserved pecans. Bake 60–70 minutes, until a toothpick comes out clean and the top is golden and cracked.
Make the icing: While the loaf cools, beat together the cream cheese, powdered sugar, and milk until silky. Adjust consistency as needed.
Ice and serve: Let the loaf cool completely (so tough, I know!), then generously spread with cream cheese icing. Slice, serve, and prepare for compliments.

My Secret Tips and Tricks for Butter Pecan Loaf Success

After many rounds of baking this classic butter pecan loaf, here’s what I’ve learned (so you don’t have to):

Don’t rush the creaming: Properly creamed butter and sugar = fluffier loaf!
Toast your pecans: Five minutes in a 350°F oven brings out so much flavor—adds a little grown-up edge.
Test for doneness: Ovens vary! If the top is browning too quickly but the center’s not set, tent loosely with foil.
Cool before icing: I’ve ruined my share of loaves by icing too soon—wait until fully cool so the cream cheese icing holds its shape (and doesn’t run everywhere).

These little things make a big difference, especially if you want a truly special homemade butter pecan loaf.

Creative Variations and Ingredient Swaps

Boredom’s never an option! Try these variations to make your butter pecan loaf with cream cheese icing your own:

Walnut twist: Swap pecans for walnuts, or do half-and-half for a deeper flavor.
Gluten-free option: Use your trusted GF flour blend—just check for xanthan gum in the mix.
Maple kick: Drizzle a little maple syrup in the icing or add a touch to the batter for cozy fall vibes.
No nuts? No problem: Omit the pecans and add mini chocolate chips, dried cranberries, or a swirl of cinnamon.
Lemon-lover’s version: Add a teaspoon of lemon zest to the icing for a fresh twist.

Each swap keeps that “easy butter pecan bread” spirit alive while catering to your family’s favorites.

How to Serve and Store Your Butter Pecan Loaf

Wondering how to enjoy and preserve your butter pecan loaf with cream cheese icing? Here’s what works in my kitchen:

Serving: This loaf is dreamy with morning coffee or tea, a brunch spread, or a sweet snack. For a real treat, warm slices slightly and add an extra smear of icing.
Storing: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days (the cream cheese icing holds up best when chilled).
Freezing: Freeze un-iced loaf slices for up to 2 months. Thaw overnight, then ice before serving!

These easy storage tips help keep your moist pecan loaf fresh so you can savor it all week long.

FAQs: Your Top Questions About Butter Pecan Loaf with Cream Cheese Icing Answered

1. Can I double the recipe for a crowd?
Absolutely! Bake in two loaf pans or a 9×13 pan—just adjust the time (shorter for shallow pans, longer for deep loaves).

2. Does this loaf travel well?
Yes! Just pack the loaf un-iced, then frost with cream cheese icing before serving. It’s become my go-to “bring to work” treat (just expect recipe requests).

3. Can I make butter pecan loaf ahead of time?
Totally. Bake the loaf a day in advance, wrap tightly, and frost the day you need it. The flavors deepen overnight.

4. What’s the best way to toast pecans?
Spread chopped pecans on a baking sheet, toast at 350°F for 5–7 minutes until fragrant—watch closely so they don’t burn!

5. Help! My loaf is dry—what happened?
Most likely it’s been overbaked (all ovens are different!). Try reducing the bake time by 5–10 minutes, and don’t overmix the batter.

I hope this butter pecan loaf with cream cheese icing brings as much coziness to your kitchen as it has to mine. If you try it, let me know how it goes—or share your own twists in the comments! Happy baking, friends.

Butter Pecan Loaf with Cream Cheese Icing