Ingredients
For the Pecan Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup chopped pecans, divided
- 1 cup whole milk
- 1 large egg, room temperature
- ⅓ cup vegetable oil or melted unsalted butter
- 1 tsp vanilla extract
- ¼ tsp butter extract (optional, for extra richness)
For the Sweet Praline Glaze:
- ½ cup powdered sugar
- 1 ½ tbsp maple syrup or dark corn syrup
- 1 tbsp heavy cream or whole milk
- ½ tsp vanilla extract
Instructions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan thoroughly, or line it with parchment paper leaving an overhang on the sides for easy removal later.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Stir in ¾ cup of the chopped pecans, saving the remaining ¼ cup of larger pecan pieces to crown the top of the loaf.
Step 3: Whisk the Wet Ingredients
In a separate medium bowl, beat the egg lightly. Whisk in the whole milk, vegetable oil (or melted butter), vanilla extract, and optional butter extract until the mixture is completely smooth and combined.
Step 4: Fold Into a Batter
Pour the liquid ingredients into the dry flour mixture. Use a rubber spatula to gently fold the components together just until the flour is completely incorporated and a thick batter forms. Be careful not to overmix, which ensures the quick bread keeps its wonderfully soft, tender crumb.
Step 5: Assemble and Bake
Spoon the thick batter into your prepared loaf pan, smoothing the surface with your spatula. Scatter the remaining ¼ cup of pecans evenly across the top, pressing them very gently into the surface so they adhere. Bake for 50 to 60 minutes, or until the top is split, the crust is beautifully golden-brown, and a toothpick inserted into the center comes out clean. Let the loaf cool in its pan for 10 minutes, then transfer it to a wire rack.
Step 6: Glaze and Serve
In a small bowl, whisk together the powdered sugar, maple syrup, heavy cream, and vanilla extract until a smooth, thick, pourable glaze forms. Pour or brush the praline glaze generously over the warm bread, allowing it to coat the toasted top pecans and seep beautifully down the sides. Let it cool slightly before slicing into thick pieces.