Butter Pecan Bread w/ Butter Pecan Cream Cheese Glaze
“Fluffy, moist butter pecan bread full of butter pecans and topped with a butter pecan cream cheese glaze!”
Watch me make this butter pecan bread from start to finish!
When I was younger I use to hate it when I opened the freezer, hoping to see chocolate ice cream, only to find buttered pecan! It was my moms and grandmother’s favorite flavor so it was ALWAYS in the freezer. I just couldn’t understand how anyone would want boring ol vanilla ice cream with buttered nuts in it.
Something about it just reminded me of an old persons flavor. Hahaha! My how times have changed! I guess I’m considered “old” now because I love all things butter pecan! It’s such a simple, rich yet balanced flavor. Who would think pecans toasted in brown butter could create such an amazing flavor!
You certainly can roast the pecans in the oven if you prefer. The skillet method is quick and toasts those pecans up just fine! Feel free to add in a splash of vanilla extract when they’re done.
Today I’ve teamed up with Fisher Nuts to bring you this recipe for Butter Pecan Bread! It’s moist & fluffy with pure butter pecan flavor! It’s such a pretty addition to the holiday dessert table and great for gift giving!
This butter pecan bread is ALL about the pecans! So be sure to use a good brand like Fisher Nuts, which is preservative-free and non-gmo project verified! The butter pecan cream cheese glaze takes this easy bread to next level so don’t skip it!
If pecans aren’t your cup of tea then you def. want to look the other way. If you love pecans like I do then you’ll be one happy camper! It’s pretty darn easy to make too! Everything gets tossed in one bowl and then poured into the pan!
It’s goes great with a cup of coffee but if you really want to be naughty, serve this bread with vanilla ice cream drizzled with the leftover butter pecan glaze. Yum
For more great recipes like this one and to learn more about Fisher Nuts click here!
Get the Recipe: Butter Pecan Bread w/ Butter Pecan Glaze
- 3 tablespoons butter
- 2 cups Fisher pecan halves
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 1 ½ teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk, add in 1/4 cup more if batter is too thick. I usually do.
- 1/4 cup heavy whipping cream
Glaze *see note*
- 4 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons of milk, may need more or less
- Preheat oven to 350 F.
- Grease and flour a loaf pan and set aside.
- Melt butter in a large skillet over medium heat.
- Add pecans.
- Cook until most of the butter is absorbed and pecans are toasted and fragrant. (be careful not to burn them. Reduce heat if needed)
- Place pecans on a baking sheet to cool.
- Once cooled, place pecans in a food processor and process into small pieces. Set aside.
- In a large bowl cream together butter, brown sugar and white sugar.
- Mix in eggs and vanilla extract.
- Mix in flour, baking powder and salt.
- Mix in buttermilk and heavy cream just until combined.
- Fold in 1 cup of butter pecan pieces.
- Spoon batter into prepared pan and even out.
- Bake for 50-55 minutes or until moist crumbs cling to toothpick inserted into the center of the bread.
- Let bread cool in the pan for 10 minutes.
- Meanwhile to prepare the glaze, cream together cream cheese and butter.
- Add in powdered sugar and vanilla extract.
- Mix in enough milk to create a glaze consistancy.
- Fold in 3/4 cup of buttered pecans. Set aside.
- Remove warm bread from pan and poke a few holes in the top of bread with a wooden skewer.
- Generously spread the glaze on top of the bread. (You will have a lot of glaze left over to serve drizzled over your bread if desired)
- Let bread sit until glaze is firm and sticky.
- Garnish the top with remaining buttered pecans.
- Serve bread with additional glaze if desired.
*If you would like for the glaze to seep deeper into the bread then do this: Before adding the pecans to the glaze, poke holes in the bread and spread the glaze over the bread to allow the glaze to seep deeper into the holes. Allow glaze to sit until firm, adding more glaze if needed. Last, add pecans to the remaining glaze and spread this glaze over the top of bread.
This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.
Hi Monique. I just finshed making this BUTTER PECAN BREAD W/ BUTTER PECAN GLAZE. I made an error somewhere. I seemed to bake it to long or something. The bottom was slightly hard. I baked for 50 min on 350°. I removed the bottom once cooled. Moist and delicious. Can this be baked on 325°? This is the first time I’ve ever messed up. Help
I made this bread last night and it was a BIG hit! It was easier than I expected once I started making it. My husband don’t care for a lot of icing, but he loved this one.
Thanks so much for sharing your recipes.
can I make this into cupcakes, it looks so good.
Yum yummy yum. Easy to make…. Loved it…
This recipe is bomb. I am on a Keto diet so I made mine “Keto” style. My cake was 3g carbs and 30g fat. So this is my “Fat bomb” cake. Thank you for sharing…delish!!!
Oh Yeah! I’m trying this very soon!