Print

Pecan Praline Bread Recipe

Print Recipe

★★★★★

4.9 from 56 reviews

Pecan Praline Bread is a deliciously moist and flavorful quick bread that combines the rich nuttiness of pecans with a sweet praline swirl throughout. This loaf offers a perfect balance of buttery, spiced pecans swirled into a tender buttermilk batter, making it an ideal treat for breakfast, brunch, or dessert.

Ingredients

Scale

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)

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 Oven and Pan: Adjust a rack to the center position and preheat your oven to 350°F. Grease a standard 9 x 5 x 3 inch loaf pan and line it with parchment paper that extends slightly above the edges to create a sling, which makes removing the bread easier once baked.
  2. Make Praline Topping: In a small saucepan over medium-high heat, melt the butter, brown sugar, and salt together. Stir occasionally until the mixture reaches a boil. Remove from heat, then stir in the chopped pecans until fully combined. Set aside and allow it to cool slightly.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  4. Combine Wet Ingredients: In another large bowl, whisk together the buttermilk, vegetable oil, and granulated sugar until smooth. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Bring Batter Together: Gradually stir the dry ingredients into the wet ingredients just until combined, being careful not to overmix. Fold in the finely chopped toasted pecans gently to maintain texture.
  6. Assemble Bread: Pour the batter into the prepared pan. Spoon about two-thirds of the praline topping evenly over the wet batter. Using a butter knife, gently swirl the praline mixture halfway down into the batter, avoiding mixing all the way through. Finally, pour the remaining praline topping evenly over the top without swirling.
  7. Bake: Place the pan in the preheated oven and bake for 45 minutes. Then, cover the top loosely with foil to prevent the pecans from burning and bake for an additional 10 to 15 minutes. The bread is done when a toothpick inserted in the center comes out clean, but take care not to overbake.
  8. Cool and Remove: Remove the pan from the oven and place it on a cooling rack for 15 minutes. Using the parchment paper sling, carefully lift the bread out of the pan onto the rack. Once cooled slightly, gently peel back the parchment paper. Let the bread cool completely before slicing.

Notes

  • Toasting pecans intensifies their flavor but is optional; if toasting, do so until fragrant and lightly browned.
  • Lining the loaf pan with parchment paper that extends above the edges helps easily lift the bread out after baking.
  • Be careful not to overmix the batter once the dry ingredients are added to keep the bread tender.
  • Covering the bread with foil partway through baking prevents the praline topping from burning while allowing the bread to finish baking.
  • Allow the bread to cool completely for best slicing results and texture.

Keywords: Pecan Praline Bread, quick bread, pecan bread, praline dessert bread, nutty bread, buttery bread

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