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Pecan Praline Bread Recipe

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  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Description

This delicious Pecan Bread features a moist, tender crumb enriched with buttermilk and a swirl of sweet pecan praline. Toasted pecans add a delightful crunch and nutty flavor, making it perfect for breakfast or an afternoon treat.

Ingredients

For the Pecan Praline Topping

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup packed brown sugar (light or dark)
  • 1/8 teaspoon salt
  • 3/4 cup chopped pecans (toasted or untoasted)

For the Bread Batter

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil (such as sunflower or safflower)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup finely chopped pecans (toasted and cooled)

Instructions

  1. Prepare the Oven and Pan: Adjust a rack to the center position and preheat your oven to 350°F. Grease a full-sized loaf pan (approx. 9" x 5" x 3") and line it with parchment paper that extends slightly above the edges for easy bread removal. Set aside.
  2. Make the Pecan Praline Mixture: In a small saucepan over medium-high heat, melt the butter with the brown sugar and salt. Stir to combine, bringing the mixture to a gentle boil while stirring occasionally. Remove from heat and stir in the chopped pecans. Allow the mixture to cool slightly.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
  4. Mix Wet Ingredients: In another large bowl, blend the buttermilk, vegetable oil, and sugar until incorporated. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Combine Wet and Dry: Gradually stir the dry ingredients into the wet until just combined. Then carefully fold in the finely chopped toasted pecans.
  6. Assemble the Bread Batter and Praline Swirl: Pour the batter into the prepared loaf pan. Dollop about two-thirds of the pecan praline mixture evenly over the batter. Using a butter knife, gently swirl the praline into the batter about halfway down—avoid going all the way to the bottom. Pour the remaining pecan praline over the top without swirling.
  7. Bake the Bread: Bake in the preheated oven for 45 minutes. Then cover the top loosely with foil to prevent burning the pecans and bake for an additional 10–15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Remove from Pan: Remove the bread from the oven and place the loaf pan on a cooling rack for 15 minutes. Use the parchment paper sling to lift the bread out of the pan onto the rack. Allow it to cool further before gently peeling back the parchment paper.

Notes

  • Line the loaf pan with parchment paper extending above the sides to make removing the bread easier.
  • For extra flavor, toast the pecans before using them in the batter and praline mixture.
  • Do not over-mix the batter to ensure a tender crumb.
  • Covering the bread with foil partway through baking prevents the pecans on top from burning while the bread finishes cooking.
  • Allow the bread to cool thoroughly before slicing for best texture.

Find it online: https://suerecipe.com/pecan-praline-bread-recipe/