Description
This quick bread beautifully balances rich buttery goodness with sweet honey and nutty pecans. It’s moist, tender, and loaded with southern charm in every slice!
Ingredients
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Dry Ingredients:
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2 cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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Wet Ingredients:
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¼ cup unsalted butter, softened
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½ cup honey
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2 eggs, room temperature
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1 cup plain Greek yogurt or buttermilk
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1 tsp vanilla extract
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Add‑ins & Topping:
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1 cup chopped toasted pecans (plus extra for topping)
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1–2 tbsp melted butter mixed with 1 tbsp honey for brushing
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Optional: 1 tsp ground cinnamon for extra warmth
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Instructions
1️⃣ Preheat & Prep:
Preheat oven to 350°F (175°C). Grease or line an 8×4-inch loaf pan.
2️⃣ Dry Mix:
In a bowl, whisk flour, baking soda, salt (and cinnamon, if using).
3️⃣ Cream Butter & Honey:
In another large bowl, beat softened butter and honey until light and creamy, about 1–2 minutes.
4️⃣ Add Eggs & Vanillas:
Beat in eggs one at a time, then stir in yogurt (or buttermilk) and vanilla extract.
5️⃣ Combine & Fold:
Gently fold the dry ingredients into the wet until just combined—avoid overmixing. Fold in chopped pecans.
6️⃣ Bake:
Pour batter into the pan and smooth the top. Bake 50–60 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
7️⃣ Finish with Honey Butter:
Immediately brush the top with the melted butter–honey mixture, and sprinkle extra chopped pecans while warm.
8️⃣ Cool & Serve:
Let the loaf cool in the pan 10–15 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Notes
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Make-Ahead Tip: Store wrapped tightly at room temperature for 2 days, or refrigerate for up to a week.
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Mix-Ins: Add a handful of chocolate chips or dried cranberries to the batter for variation.
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Butter Swap: Use browned butter for a nutty, deep flavor twist.
- Prep Time: 15 min
- Cook Time: 55 min