Introduction

Pecan Praline Bread is a delightful treat that combines moist, tender bread with a rich, nutty praline topping. The sweet, buttery pecan swirl makes it perfect for breakfast, snacking, or dessert. It’s a deliciously comforting way to enjoy pecans in a baked good.

A loaf of nut bread with a crumbly top covered in chopped nuts sits on a white rectangular plate, placed on a white marbled surface. The bread is sliced, showing a soft, dense inside with visible bits of nuts throughout. Three slices lie flat in front of the loaf, revealing textures of brown and golden hues, while the remaining loaf behind stands tall with a rough, uneven nut-covered crust. Scattered nuts around the plate add to the rustic look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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 & cooled)

Instructions

Step 1: Adjust a rack to the center position and preheat the oven to 350°F. Grease a full-sized loaf pan (about 9″ x 5″ x 3″) and line it with parchment paper that extends slightly above the edges all around. Set aside.
Step 2: In a small saucepan over medium-high heat, combine the butter, brown sugar, and salt. Stir as it melts and bring to a boil, stirring occasionally. Remove from heat and stir in the chopped pecans until well combined. Let the mixture cool slightly.
Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, blend the buttermilk, oil, and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the finely chopped toasted pecans.
Step 4: Pour the batter into the prepared loaf pan. Spoon about two-thirds of the pecan praline mixture evenly over the batter. Use a butter knife to gently swirl this mixture about halfway down into the batter. Pour the remaining praline mixture over the top without swirling.
Step 5: Bake for 45 minutes. Then, cover the top with foil to prevent the pecans from burning and bake for an additional 10 to 15 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Avoid overbaking.
Step 6: Remove the bread from the oven and place the pan on a cooling rack for 15 minutes. Using the parchment paper, carefully lift the bread out of the pan onto the rack. Once slightly cooled, gently peel back the parchment paper before slicing.

Tips & Variations

Toast pecans ahead of time to enhance their flavor and crunch.
For a deeper caramel flavor, use dark brown sugar in the praline mixture.
Swap buttermilk with plain yogurt thinned with a splash of milk if unavailable.
Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.

Storage

Store leftover Pecan Praline Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices gently in a toaster oven or microwave to restore softness and warm the praline topping.

How to Serve

A loaf of nut bread is shown on a white rectangular plate on a white marbled surface; the bread has a rough brown crumb topping with pieces of nuts sprinkled on top, and the interior is a light tan with a dense, moist texture full of small nut bits; three slices are cut in front of the main loaf, showing the same texture and crumb topping, with whole pecans scattered naturally around the plate and surface; the lighting highlights the texture richly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used as a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes to mimic buttermilk’s acidity.

How can I prevent the pecan topping from burning?

Cover the bread loosely with foil about halfway through baking once the pecans are golden to protect them from burning while the bread finishes baking.