Butter Pecan Cake Loaf with Cream Cheese Icing

Table of Contents

Introduction

Butter Pecan Cake Loaf with Cream Cheese Icing arrives as a gentle contrast: a golden, tender crumb studded with toasted pecans and a cool, tangy ribbon of icing. The method is simple classic creaming and alternating dry and wet so texture is effortless and reliable. The aroma is warm butter and caramelized nuts; the mouthfeel pairs a soft crumb with bright, silky frosting. Try this when you want a dessert that feels both thoughtful and immediate; it pairs well with coffee or a simple tea.

Why This Recipe Works

Butter Pecan Cake Loaf with Cream Cheese Icing succeeds because the creaming stage traps air, giving a fine crumb, while alternating flour and milk prevents overmixing and keeps the loaf tender. Toasting and chopping the pecans adds crunch without weighing down the batter. The cream cheese icing adds a clean acidity that balances the buttery richness and highlights the nutty top notes, tying texture and flavor together.

Flavor and Texture

The crumb is buttery and soft, with a delicate spring where the fork sinks in. Chopped pecans crisp at the edges, offering a satisfying contrast to the moist interior. The cream cheese icing is silky and slightly tangy, cooling the palate and accentuating the browned butter notes.

Visually, the loaf is modest: a golden dome with a glossy white ribbon of icing and scattered pecan fragments. Temperature contrast matters; serve slightly warm to release aromas, or fully cool for a cleaner slice and firmer frosting. The combination feels refined yet comforting, like a modern tea cake with presence.

Convenience and Time

This loaf is forgiving and fits into a single afternoon of baking: about 15–20 minutes to prep and an hour to bake. Equipment needs are minimal—stand or hand mixer, loaf pan, and a wire rack for cooling. The batter hangs together well, so transfers are tidy and clean.

Timing is flexible; the loaf holds its texture if baked a little longer, though check with a toothpick near the end of baking to avoid dryness. Once cooled, the icing is quick to make and spreads smoothly, turning a simple loaf into a composed dessert.

Diet Friendly Options

To lighten dairy, substitute a plant-based butter and a soft vegan cream cheese; choose powdered sugar made without bone char. For lower sugar, reduce granulated sugar by up to a quarter and adjust powdered sugar in the icing to taste, but expect a slightly denser crumb. Use a nut-free swap like toasted sunflower seeds if pecans are an issue, noting that this shifts the flavor profile.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup chopped pecans
• 1 package (8 ounces) cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract (for icing)

Step by Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. Combine the flour, baking powder, and salt; gradually add to the creamed mixture alternately with the milk.
5. Stir in the chopped pecans.
6. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the icing, beat the cream cheese and butter together until smooth.
9. Gradually add the powdered sugar and vanilla, mixing until creamy.
10. Once the cake is completely cool, spread the cream cheese icing over the top.

Tips and Tricks for Success

Toast pecans briefly in a dry skillet until fragrant to deepen their flavor; cool completely before chopping to avoid greasing the batter. Use room-temperature eggs and butter so the batter emulsifies evenly and the cake rises uniformly. When alternating flour and milk, begin and end with flour to protect the structure and prevent a gummy center. If the loaf browns too quickly, tent it with foil for the remaining bake time to ensure even cooking without a charred crust.

Ingredient Swaps

If you prefer a different nut, swap pecans for walnuts, noting a subtly different bitterness and texture. For dairy-free versions, choose a plant-based butter and a nondairy cream cheese; the texture will be slightly less creamy but still pleasant. Substitute up to half the all-purpose flour with a mild whole-wheat flour for more depth, but expect a denser crumb and adjust baking time as needed.

Pairings and Serving Suggestions

Serve slices with a lightly brewed coffee or a rounded black tea to counterbalance the icing’s sweetness. A smear of extra cream cheese pairs well on the side for those who enjoy added tang. For brunch, offer thin slices with fresh berries and a dollop of strained yogurt to add brightness and a temperature contrast.

For a fall table, accompany the loaf with spiced cider or a warm spiced latte; the nutty loaf harmonizes with cinnamon and clove. If you want a visual flourish, finish with a few whole toasted pecans and a light sanding of powdered sugar just before serving.

Storage and Make Ahead Tips

Cool the Butter Pecan Cake Loaf with Cream Cheese Icing completely before wrapping to avoid condensation that softens the icing. Store airtight in the refrigerator for up to three days, or freeze uniced slices wrapped tightly for up to two months. To freeze whole, skip the icing, freeze the loaf wrapped, then thaw and top with freshly made icing for best texture.

Mistakes to Avoid

Do not spread the cream cheese icing on a warm loaf; heat will thin the frosting and cause it to slide off the surface. Avoid overmixing once you add the flour; mix until just combined to preserve tenderness. Check oven temperature with a thermometer—an oven running hot will dry the loaf and ruin the balance between moist crumb and crisp pecans.

Nutrition and Health Benefits

This loaf provides protein from eggs and healthy monounsaturated fats from pecans, which also add fiber and micronutrients like magnesium. Using reduced sugar or dairy alternatives can modify caloric and saturated fat content while keeping the loaf’s identity. For specific dietary needs, please consult a qualified health professional.

Personal Closing Thought and Call to Action

This recipe balances comfort and craft: a simple technique yields a loaf that looks restrained but bites with character. If you enjoy attentive baking with immediate payoff, this is a recipe to add to your rotation. Try it once and notice how the pecans and tangy icing lift a classic loaf into something quietly memorable.

Conclusion

Butter Pecan Cake Loaf with Cream Cheese Icing finishes as an elegant, approachable dessert that feels refined without fuss. For a related take that leans more on the pound-cake side, see Butter Pecan Cake Loaf with Cream Cheese Icing for inspiration and comparison.

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