Pecan Coffee Cake Loaf with Glaze Recipe – A Warm, Nutty Slice of Comfort

Introduction

The kitchen smelled like cinnamon and toasted pecans before I even pulled the loaf from the oven. Right away I thought, this is why I love mornings — because a simple Pecan Coffee Cake Loaf with Glaze can turn a sleepy house into a cozy little bakery. First, you’ll notice the buttery aroma; then the cinnamon swirl teases your nose. This always reminds me of family dinners on Sundays, and it pairs beautifully with a strong cup of coffee or a mellow latte like my favorite Blueberry Sour Cream Coffee Cake morning ritual: Blueberry Sour Cream Coffee Cake sits on repeat in my weekend baking list.

Why You’ll Love It

• Quick and easy to make, yet it looks like you fussed for hours.
• Comforting homemade flavor — buttery cake, crunchy pecans, and a sweet glaze.
• Made with simple ingredients you probably already have on hand.
• Great for brunch, gift-giving, or a cozy dessert after dinner.
• Always a crowd-pleaser, and it stores well if you want to bake ahead.
  Also, if you like seasonal loaves, try this festive twist: Christmas Sugar Cookie Loaf with Vanilla Sprinkle Glaze for holidays.

Ingredients You’ll Need

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened — (chef note: use unsalted butter so you can control the salt)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream — (chef note: full-fat sour cream keeps the loaf tender and rich)
• 1/4 cup whole milk
• 1/2 cup chopped pecans — (chef note: toast them lightly for extra depth)
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 cup powdered sugar
• 2-3 tablespoons milk

I like to keep a jar of toasted nuts nearby because the crunch makes every bite sing; for a buttery spin, check this Butter Pecan Cake for inspiration.

How to Make It

Preheat and prep

1. Preheat your oven to 350°F (175°C). Then grease and line a 9×5-inch loaf pan with parchment paper so the loaf lifts out easily.

Dry mix
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. You’ll smell the faint tang of baking powder when it’s fresh.

Cream and combine
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy; it takes about 2–3 minutes. Next, add the eggs one at a time, mixing well after each addition so the batter stays smooth. Stir in the vanilla extract.

Add dairy
4. Mix the sour cream and whole milk into the batter until smooth and slightly glossy. The batter should feel thick but pourable.

Fold in dry ingredients
5. Gradually fold the dry ingredients into the wet batter until just combined; don’t overmix or you’ll lose that tender crumb. The batter will be cozy and slightly thick.

Make the pecan filling
6. In a small bowl, mix the chopped pecans, brown sugar, and ground cinnamon. It smells like fall right away, and that sugar melts into the pecans while it bakes.

Layer and swirl
7. Pour half the batter into the prepared loaf pan, spreading it evenly with a spatula. Then sprinkle half the pecan filling over the batter. Add the remaining batter on top, and finish with the rest of the pecan filling. Swirl gently with a knife to make a marbled effect; take your time so the swirl looks pretty and rustic.

Bake and cool
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. You’ll notice golden edges and a warm, nutty aroma. Let the cake cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.

Glaze
9. While the loaf cools, whisk together the powdered sugar, 2–3 tablespoons milk, and a tiny splash of vanilla until smooth. Drizzle the glaze over the cooled loaf. The glaze sets quickly and adds a sweet, silky finish.

If you want a slightly different texture, try the cream cheese-style topping idea from this apple classic: Apple Cake with Cream Cheese Frosting.

Kitchen Tips

• Save time: Toast the pecans and mix the filling while the oven preheats so you’re ready to layer as soon as the batter’s done.
• Common fix: If the center starts browning too quickly, tent with foil and continue baking; this keeps the top from overcooking while the middle finishes.
• Flavor twist: Stir a teaspoon of orange zest into the batter for a bright lift, or swap pecans for walnuts for a milder bite. For a maple note, try pairing with my favorite cookies: Brown Sugar Cookies with Maple Glaze.

Serving Ideas

Serve slices warm or at room temperature alongside coffee, chai, or a creamy cappuccino. For a special brunch, add whipped cream and extra toasted pecans on the side, or plate thin slices with a smear of ricotta and honey. This loaf also travels well, so bring it to potlucks, neighbor visits, or a picnic in the park.

Storing & Leftovers

• Room temp: Keep the loaf covered at room temperature for up to 2 days; it stays moist and tender.
• Fridge: Store in an airtight container for up to 5 days — bring to room temp or warm slightly before serving.
• Freeze: Slice and freeze portions for up to 2 months; thaw overnight in the fridge and warm gently.
  Leftover idea: Turn slices into a sweet brunch sandwich with cream cheese and apple slices for a delightful twist.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day after the flavors mingle.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap pecans for walnuts or use Greek yogurt instead of sour cream for a tangy lift. This Pecan Coffee Cake Loaf with Glaze is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic, preferably with coffee or a cup of tea.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges, a springy top, and that delicious, fragrant smell — a toothpick in the center should come out clean.

Final Thoughts

Baking this Pecan Coffee Cake Loaf with Glaze feels like giving my home a warm hug. The crackle of the crust, the soft, buttery crumb, and the toasted pecan crunch make every slice comforting and familiar. So bake it, share it, and make little tweaks that remind you of home — I promise it will become one of your favorite loaf recipes. Try it today and let the sweet, nutty aroma fill your kitchen with cozy memories of Pecan Coffee Cake Loaf with Glaze.

Conclusion

If you want a similar nut-swirl idea, check out this lovely Cinnamon Pecan Swirl Loaf: Cinnamon Pecan Swirl Loaf. For another sour-cream-forward pecan coffee cake with a rich crumb, I also recommend this Pecan Sour Cream Coffee Cake Recipe | Cookies & Cups: Pecan Sour Cream Coffee Cake Recipe | Cookies & Cups.

Pecan Coffee Cake Loaf with Glaze

A comforting and nutty coffee cake loaf, perfect for brunch or dessert, with a buttery crumb and sweet glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Brunch, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the loaf

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened use unsalted butter so you can control the salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream full-fat sour cream keeps the loaf tender and rich
• 1/4 cup whole milk
• 1/2 cup chopped pecans toast them lightly for extra depth
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon

For the glaze

• 1 cup powdered sugar
• 2-3 tablespoons milk

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment paper.

Dry Mix

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.

Cream and Combine

1. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Dairy

1. Mix the sour cream and whole milk into the batter until smooth.

Fold in Dry Ingredients

1. Gradually fold the dry ingredients into the wet batter until just combined.

Make the Pecan Filling

1. In a small bowl, mix the chopped pecans, brown sugar, and ground cinnamon.

Layer and Swirl

1. Pour half the batter into the prepared loaf pan, add half the pecan filling, then the remaining batter, and top with the rest of the pecan filling.
2. Swirl gently with a knife to create a marbled effect.

Bake and Cool

1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Glaze

1. Whisk together powdered sugar, 2-3 tablespoons milk, and a splash of vanilla until smooth and drizzle over the cooled loaf.

Notes

For a flavor twist, stir in a teaspoon of orange zest or swap out pecans for walnuts.