If you love a rich, buttery quick bread, coupled with pecans and a hint of coconut, this is the recipe for you! This short & sweet recipe comes together in no time and starts with a fun ingredient—coconut pecan frosting (baked into the mix).
Baking with Coconut Pecan Frosting
If you’re new to this site, you might not know that I love baking with coconut pecan frosting. Oh, it’s great on the outside of cakes, like my Traditional German Chocolate Cake. And it’s fun stuffed between cookies (like my German Chocolate Sandwich Cookies).
But, did you know you can add a canister of this special frosting directly into your cake batter? I did it with my German Chocolate Pound cake. And my Lemon Coconut Loaf. And my Butter Pecan Pound Cake.
Today, however? I was in the mood for a loaf of quick bread. Two, actually, because that’s how many this simple recipe makes. So, if you’re feeding a crowd, this is the recipe for you!
This is a Short & Sweet recipe, which means you won’t have to wade through a ton of text. Let’s dive right in!
Butter Pecan Loaf Ingredients
You will find a full printable recipe card at the bottom of the post but here’s a quick peek at what you’ll need.
- 1 box butter pecan cake mix
- 1/2 cup (1 stick) salted butter
- 1 cup chopped pecans
- 4 whole eggs
- 1 can coconut pecan frosting
- 1 cup milk
- 1 teaspoon maple extract (optional, not pictured)
How to Make this Quick and Easy Butter Pecan Loaf
Preheat oven to 350 degree Fahrenheit.
Prepare two loaf pans by spraying with non-stick baking spray (like Baker’s Joy).
In a large bowl (or the bowl of a stand mixer), cream room temperature butter for two minutes until light in color.
Add maple extract and the full canister of coconut pecan frosting, mixing very slowly until it has merged with the butter. (Delicious!)
Add eggs and mix well. The mixture might look a little clumpy, but don’t worry about that.
Now it’s time to add that dry butter pecan cake mix and milk. Mix well until it’s fully incorporated with the other ingredients.
Your batter will be lush and filled with texture. (It’s gorgeous!)
Fold in a cup of chopped pecans, mixing only until batter comes together.
Transfer to the two prepared loaf pans. The batter should fill each to the halfway point, perhaps a bit higher.
Pop into the preheated oven and bake for one hour or until a toothpick comes out clean.
Place on wire racks to cool. After about 10 or 15 minutes you can turn out the loaves directly onto the wire racks to continue cooling.
Slice and serve! I like mine with a little bit of butter on top. I eat all of my quick breads this way. (Yum!)
Store at room temperature in an airtight container up to four days.
This is a rich, delicious loaf—perfect for dessert, mid-afternoon snack, or even for breakfast with a big cup of your favorite coffee or tea. No matter when you serve it, you’re sure to love this rich Butter Pecan Loaf!
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Quick and Easy Butter Pecan Loaf
If you love a rich buttery flavor coupled with pecans and a hint of coconut, this is the recipe for you! This short & sweet recipe comes together in no time and starts with a fun ingredient—coconut pecan frosting (baked into the mix).
Ingredients
- 1 box butter pecan cake mix
- 1/2 cup (1 stick) salted butter
- 1 cup chopped pecans
- 4 whole eggs
- 1 can coconut pecan frosting
- 1 cup milk
- 1 teaspoon maple extract
Instructions
- Preheat oven to 350 degree Fahrenheit.
- Prepare two loaf pans by spraying with non-stick baking spray (like Baker’s Joy).
- In a large bowl (or the bowl of a stand mixer), cream room temperature butter for two minutes until light in color.
- Add extract and the full canister of coconut pecan frosting, mixing very slowly until it has merged with the butter. (Delicious!)
- Add eggs and mix well. The mixture might look a little clumpy, but don’t worry about that.
- Now it’s time to add that dry butter pecan cake mix and milk.
- Mix well until it’s fully incorporated with the other ingredients.
- Your batter will be lush and filled with texture. (It’s gorgeous!)
- Fold in a cup of chopped pecans, mixing only until batter comes together.
- Transfer to the two prepared loaf pans. The batter should fill each to the halfway point, perhaps a bit higher.
- Pop into the preheated oven and bake for one hour or until a toothpick comes out clean.
- Place on wire racks to cool.
- After about 10 or 15 minutes you can turn out the loaves directly onto the wire racks to continue cooling.
- Slice and serve!
- Store at room temperature in an airtight container up to four days.
Notes
This is a rich, delicious loaf—perfect for dessert, mid-afternoon snack, or even for breakfast with a big cup of your favorite coffee or tea. No matter when you serve it, you’re sure to love this rich Butter Pecan Loaf!
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 200Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 234mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 4g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.