Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature for easy mixing.
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Extras
- 1 cup chopped pecans Can toast the pecans for deeper flavor.
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture.
- Fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 10g
Notes
Serve warm or with butter, cream cheese, or vanilla ice cream. Store wrapped tightly at room temperature for up to three days or refrigerate for a week. Can freeze for up to three months.
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