Butter Pecan Tea Bread
Delight your taste buds with this irresistibly tender Butter Pecan Tea Bread, a perfect blend of nutty richness and buttery sweetness. This quick bread recipe features lightly toasted pecans, adding a fragrant crunch to every slice, and a buttery, velvety crumb that pairs beautifully with your favorite hot beverage. Crafted from pantry staples like all-purpose flour, brown sugar, and whole milk, this tea bread comes together in just over an hour, making it an easy yet impressive treat. The addition of vanilla extract enhances its warm, cozy flavors, while the toasting of the pecans in butter adds a luxurious depth that sets this loaf apart. Serve it as a breakfast indulgence, an afternoon snack, or a dessert centerpiece—this Butter Pecan Tea Bread is the ultimate comfort food for any occasion.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 100 grams pecan halves, chopped
- 14 grams unsalted butter (for toasting pecans)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9x5-inch loaf pan with butter or non-stick spray. Line it with parchment paper for easy removal.
In a small skillet, melt 14 grams of butter over medium heat. Add the chopped pecans and toast them for 3-5 minutes, stirring frequently, until fragrant. Remove from heat and set aside to cool.
In a large bowl, cream together the butter (113 grams), light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Fold in the toasted pecans gently with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 417.0 g | 152% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 211.1 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 436 mg | 34% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1239 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
