Description
A warm and nutty bourbon-infused quick loaf with toasted pecans and a sticky glaze, perfect for brunch or dessert.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 10 g (2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 8 g (1 1/2 tsp) kosher salt
- 115 g (1/2 cup) unsalted butter, browned and cooled
- 150 g (3/4 cup packed) light brown sugar
- 50 g (1/4 cup) granulated sugar
- 2 large eggs
- 120 g (1/2 cup) sour cream or Greek yogurt
- 30 ml (2 tbsp) bourbon
- 5 ml (1 tsp) vanilla extract
- 150 g (1 1/2 cups) toasted and chopped pecans
- Optional coarse sugar or chopped pecans for topping
Instructions
- Preheat the oven to 175°C (350°F). Toast 150 g (1 1/2 cups) pecans in a dry skillet for 3–5 minutes; then brown the butter over medium heat for 4–6 minutes and let it cool.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl for 20 seconds.
- Combine the cooled browned butter, light brown sugar, and granulated sugar in a large bowl and whisk until smooth. Add eggs, sour cream, bourbon, and vanilla, mixing until homogeneous.
- Fold the dry ingredients into the wet in two additions without overmixing. Gently fold in the chopped pecans.
- Transfer the batter to a greased 9 x 5-inch pan, scatter reserved pecans on top, and bake for 55–65 minutes.
- Make the glaze by whisking powdered sugar, bourbon, and water together. Brush the loaf with the glaze after resting.
Notes
Let the loaf cool completely before wrapping for storage. Can be made ahead of time and stored wrapped at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg