Irresistible Pecan Bourbon Bread

A moist, spiced quick loaf featuring toasted pecans and a hint of bourbon, perfect for an afternoon treat.

Scale

250 g (2 cups) all-purpose flour
8 g (1 1/2 tsp) baking powder
2 g (1/2 tsp) baking soda
200 g (1 cup) granulated sugar
115 g (1/2 cup) unsalted butter, browned and cooled
60 ml (1/4 cup) neutral oil (optional)
2 large eggs, room temperature
120 g (1/2 cup) sour cream
60 ml (1/4 cup) bourbon
120 g (1 cup) toasted pecans, roughly chopped
1 tsp (5 ml) vanilla extract
1 tsp (6 g) ground cinnamon
Pinch of nutmeg
1 tsp kosher salt (Diamond Crystal)
Optional glaze: 100 g (3/4 cup) powdered sugar mixed with 15–30 ml (1–2 tbsp) bourbon or milk

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Preheat the oven to 175°C (350°F). Toast the pecans on a baking sheet for 6–8 minutes until fragrant.
Brown the butter in a skillet, swirling until golden, about 3–5 minutes; let it cool.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
Beat the sugar and cooled butter into a large bowl, then whisk in the eggs, sour cream, bourbon, and vanilla.
Fold the dry ingredients into the wet in two additions until just combined, then gently mix in the pecans.
Pour the batter into a prepared loaf pan and sprinkle with remaining pecans.
Bake for 55–65 minutes until a toothpick comes out clean and the internal temperature reaches 96°C (205°F).
Cool the loaf in the pan for 15 minutes before transferring it to a wire rack to cool another 20–30 minutes.
Glaze (optional) with a mixture of powdered sugar and bourbon or milk if desired.

For best results, weigh your flour and avoid overmixing. Store leftovers wrapped tightly at room temperature for up to 5 days.