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Butter Pecan Cake Loaf with Cream Cheese Icing

Moist and nutty butter pecan loaf topped with creamy, tangy cream cheese icing. Perfect bake sale or holiday dessert favorite.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 12 slices
Course: Bake Sale, Dessert, Snack
Cuisine: American, Bakery
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 4 eggs large
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 cup chopped pecans toasted
Cream Cheese Icing
  • 4 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 2 tbsp unsalted butter softened
  • 1/2 tsp vanilla extract
  • pinch of salt

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • 9x5-inch loaf pan
  • Whisk or spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
  2. Beat butter and sugar until light and fluffy. Add eggs one at a time. Stir in vanilla.
  3. Whisk flour, baking powder, baking soda, and salt together.
  4. Alternate adding dry ingredients and milk to butter mixture. Fold in toasted pecans.
  5. Pour batter into pan and bake 50–60 minutes until toothpick comes out clean. Cool completely.
  6. Beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth.
  7. Spread icing over cooled loaf. Top with additional pecans if desired.
  8. Slice and serve, or wrap for gifting.

Notes

Store in airtight container at room temperature for 2–3 days or refrigerate for longer freshness.