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Glazed Pecan Spice Loaf Cake

A incredibly moist, beautifully spiced loaf cake packed with toasted pecans and finished with a thick vanilla glaze. The perfect autumn treat for breakfast or dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Spice Loaf Batter
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk room temperature
  • 1 cup pecans chopped and toasted
Vanilla Glaze & Topping
  • 1.5 cups powdered sugar sifted
  • 2-3 tbsp milk or heavy cream
  • 1 tsp vanilla extract
  • 0.5 cup pecan halves toasted, for garnish

Equipment

  • 9x5 Loaf Pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
  2. Toast all pecans on a baking sheet for 5-7 minutes until fragrant. Let cool. Chop 1 cup for batter; keep halves for topping.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a large bowl, cream softened butter with brown and granulated sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  5. Alternate adding dry ingredients and buttermilk to the wet mix, starting and ending with dry. Mix until just combined.
  6. Gently fold in the chopped toasted pecans.
  7. Pour batter into prepared pan. Bake 50-60 minutes until a toothpick comes out clean. Tent with foil if browning too fast.
  8. Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
  9. Whisk powdered sugar, milk, and vanilla for glaze. Pour over cooled loaf and top immediately with pecan halves.

Notes

Ensure the loaf is completely cool before glazing, otherwise the glaze will melt into the cake. Store at room temperature in an airtight container for up to 3 days.