Ingredients:

  • 170g Raw Pecan Halves, roughly chopped
  • 42g Salted Butter
  • 190g All Purpose Flour
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Sea Salt
  • 113g Unsalted Butter, softened
  • 150g White Sugar
  • 50g Light Brown Sugar
  • 2 Large Eggs, Room temperature
  • 2 tsp Vanilla Extract
  • 120g Full fat Sour Cream or Greek yogurt
  • 113g Brick Cream Cheese, Slightly cold
  • 56g Unsalted Butter, For the icing
  • 180g Powdered Sugar, Sifted
  • 1 tsp Vanilla Bean Paste
  • 2 tbsp Heavy Cream

Instructions:

  1. Melt 42g salted butter in a skillet over medium heat, add 170g chopped pecans, and stir until they smell like roasted toffee. Note: Move them to a plate immediately to stop the cooking.
  2. Preheat to 180°C and grease your loaf pan thoroughly with butter or parchment.
  3. Combine 190g flour, baking powder, soda, and sea salt in a medium bowl.
  4. Beat 113g unsalted butter with 150g white sugar and 50g brown sugar until pale and fluffy.
  5. Incorporate eggs one at a time, followed by 2 tsp vanilla and 120g sour cream.
  6. Gradually add the dry mixture to the wet, then fold in half of the toasted pecans until just combined. Note: Over mixing leads to a tough, rubbery loaf.
  7. Transfer to the pan and bake for 50 minutes until a skewer comes out clean.
  8. Beat 113g cold cream cheese with 56g room temp butter, then add 180g powdered sugar, vanilla paste, and cream until velvety and thick.
  9. Let the loaf rest in the pan for 10 minutes, then move to a rack.
  10. Spread the icing over the cooled loaf and top with the remaining toasted pecans.