We love cakes and quick bread made from scratch and both are full of that all-homemade deliciousness with that old-fashioned vintage taste mom and grandma used to make.
The bread and cake are made with simple pantry ingredients like eggs, loads of butter, and of course a load of pecans.
Served with whipped cream or butter pecan ice cream these two recipes are awesome desserts.
Grandma only made cakes from scratch (you may remember her (Triple Berry Pound Cake), which is divine especially in summer when fresh fruits are available easily.
Scroll down to print off both recipes if you love butter pecan this is a keeper easy recipe to learn how to make it.
Homemade Pecan Scratch Bread and Cakes
- Quick bread needs to be made all by hand and not overmixed while the cake will need to be beaten with an electric mixer
- both recipes are super easy to make
- serve either one with any beverage you prefer
- these both are terrific with butter pecan ice cream or just dusted with powdered sugar (my dad just like a slice of either plain)
Shopping List
- flour
- sugar
- brown sugar
- salt
- pecans
- butter room temperature (do not use margarine)
- vanilla
- eggs
- buttermilk
- cinnamon
- baking powder
- baking soda
Suggestions and Tips
- store in an airtight container
- always use butter never margarine
- add fresh chopped cranberries for a fall cake
- do not over-mix the bread batter and should only be done by hand
- do cream the cake butter and sugar with an electric mixer
- these also taste plain, sprinkled with powdered sugar or frosted
- this cake is great with caramel ice cream topping and chopped pecans
- butter pecan ice cream is great served with either recipe
- do not over bake, use the toothpick method in the center to test doneness
- any kind of baking pan can be used for loaf pans, even cupcake tins!
- add more spices to the bread IE: nutmeg, ginger, or pumpkin pie for a nice fall flavor
Pin for later
Butter Pecan Dessert Lovers
Two great recipes in one place you just need to pick what you love more breads or cakes!
We couldn't choose because these two recipes for butter pecan bread and cake are both delicious and certainly easy to make.
Both a true Southern dessert lovers delight!
Butter Pecan Bread or Butter Pecan Pound Cake Recipes
This is a recipe for Butter Pecan Bread or Butter Pecan Pound Cake two recipes that are the perfect Southern desserts.
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
Ingredients
- 2 1/4 cups flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 cup light brown sugar
- 1 large egg
- 1 cup buttermilk
- 3 tablespoons melted butter
- 1 cup coarsely chopped pecans
- Optional: sprinkle with a mixture of cinnamon and sugar on top of the bread before baking
- Butter Pecan Pound Cake:
- 1 1/2 cups butter, room temperature
- 2 cups firmly packed light brown sugar
- 1/2 cup white sugar
- 5 eggs, room temperature
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups finely chopped pecans
Instructions
- Butter Pecan Bread: (Quick Bread)
- Preheat the oven to 350 degrees.
- Line a 9 x 5 loaf pan with parchment paper or grease and flour the pan.
- In one bowl add the flour, ground cinnamon, baking powder, and baking soda and give it a stir with a fork to evenly combine this mixture.
- In another bowl add the sugar, egg, buttermilk, and butter, and whisk together.
- Fold the wet mixture into the flour mixture until moistened (do not overmix this batter) adding the pecans last gently.
- Pour that into the prepared pan.
- Bake for around 50 minutes or using the toothpick method the center comes out clean.
- Cool for 4 minutes before inverting.
- Butter Pecan Pound Cake Instructions:
- Grease a bundt pan or any pan you prefer and preheat the oven to 325 degrees.
- Mix together the butter and sugars until light using an electric mixer.
- Add the eggs, then slowly add the flour, salt, and vanilla.
- Fold in the pecans.
- Bake for around 1 hour and use the toothpick method to test if it's fully baked in the center.
- Serve plain, with whipped cream, ice cream, or drizzle with caramel ice cream topping with crushed pecans
Notes
Suggestions and Tips
- store in an airtight container
- always use butter never margarine
- add fresh chopped cranberries for a fall cake
- do not over-mix the bread batter and should only be done by hand
- do cream the cake butter and sugar with an electric mixer
- these also taste plain, sprinkled with powdered sugar or frosted
- this cake is great with caramel ice cream topping and chopped pecans
- butter pecan ice cream is great served with either recipe
- do not over bake, use the toothpick method in the center to test doneness
- any kind of baking pan can be used for loaf pans, even cupcake tins!
- add more spices to the bread IE: nutmeg, ginger, or pumpkin pie for a nice fall flavor
Pin for later
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