Pecan Praline Buttermilk Loaf Cake

Every so often, I crave something that tastes like it came straight out of a Southern grandma’s kitchen—warm, nutty, sweet, and full of charm. This Pecan Praline Buttermilk Loaf Cake is exactly that. The texture is tender and buttery, with the richness of toasted pecans baked right into the batter. But the real magic? It’s that praline glaze cascading over the top, pooling into every crack and crevice for the most indulgent bite.

I love this loaf because it manages to be both cozy and show-stopping. It’s a crowd-pleaser at brunches, a sweet companion for your afternoon coffee, or even a lovely little dessert after dinner. I’ve made this cake more times than I can count—and I never get tired of how it makes my kitchen smell or how it gets devoured in record time.

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Why You’ll Love This Pecan Praline Buttermilk Loaf Cake

This cake delivers a deep, buttery flavor thanks to the combination of buttermilk and brown sugar, while the pecans provide crunch and warmth in every bite. It’s easy enough for a weekday bake but luxurious enough to serve for special occasions. The praline glaze takes things up a notch, giving you that gooey, candy-like finish that makes this loaf unforgettable.

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What Kind of Pecans Should I Use?

I always recommend using fresh, raw pecans and giving them a quick toast before folding them into the batter. Toasting enhances their natural oils and makes their flavor more robust, adding complexity to every bite. Avoid pre-roasted or salted pecans—they’ll throw off the sweetness and texture of the cake.

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Options for Substitutions

• Buttermilk: You can use whole milk with a splash of vinegar or lemon juice (1 tablespoon per cup) as a buttermilk substitute.
• Pecans: Walnuts are the best alternative, though they’ll offer a slightly more bitter flavor.
• Brown Sugar: Coconut sugar or a mix of granulated sugar with a tablespoon of molasses can work in a pinch.
• Butter: Swap with a high-quality plant-based butter if you need this to be dairy-free, but expect slight changes in flavor.

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Ingredients for this Pecan Praline Buttermilk Loaf Cake

• All-Purpose Flour – Provides the structure and base for the cake; be sure to spoon and level to avoid a dense texture.
• Baking Powder – Helps the loaf rise and stay light.
• Baking Soda – Works with the buttermilk to give a soft crumb and balance acidity.
• Salt – Enhances the sweetness and flavors in the cake.
• Unsalted Butter – Adds rich flavor and moisture; use room temperature butter for proper creaming.
• Brown Sugar – Adds warmth and depth; keeps the loaf tender and moist.
• Eggs – Bind the ingredients and help the loaf hold its shape while providing richness.
• Vanilla Extract – Enhances the cake’s sweet, nutty profile.
• Buttermilk – Keeps the crumb soft and tangy, and activates the leavening agents.
• Chopped Pecans – Provide crunch and flavor throughout the loaf.

For the Praline Glaze:

• Butter – Forms the base of the glaze and adds silkiness.
• Brown Sugar – Melts into the butter to create a praline caramel flavor.
• Heavy Cream – Gives the glaze a creamy, pourable texture.
• Vanilla Extract – Adds aroma and depth.
• Powdered Sugar – Thickens the glaze and sweetens it just right.
• Chopped Pecans (for topping) – Toasted and sprinkled over the glaze for added crunch.

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. Lightly toast the chopped pecans in a dry skillet for 4-5 minutes until fragrant, then set aside.

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Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This step ensures even distribution of leavening agents throughout the batter.

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Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and brown sugar together until light and fluffy, about 3-4 minutes. This incorporates air into the mixture, creating a soft texture.

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Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Make sure the mixture is smooth and well-blended.

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Step 5: Alternate Flour and Buttermilk

Add the dry ingredients in three additions, alternating with the buttermilk (starting and ending with flour). Mix just until combined—don’t overmix to avoid a tough loaf.

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Step 6: Fold in Toasted Pecans

Gently fold in the toasted chopped pecans until evenly distributed throughout the batter.

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Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil halfway through.

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Step 8: Make the Praline Glaze

While the cake cools, melt butter and brown sugar in a small saucepan over medium heat. Stir in heavy cream and bring to a simmer. Remove from heat, add vanilla, and whisk in powdered sugar until smooth. Let cool slightly until it thickens but is still pourable.

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Step 9: Glaze and Garnish

Once the loaf is completely cool, drizzle the glaze generously over the top. Finish with more chopped toasted pecans for added texture and that classic praline crunch.

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How Long to Prepare the Pecan Praline Buttermilk Loaf Cake

Prep Time: You’ll need about 20 minutes to prepare the batter and toast the pecans. This includes creaming the butter and sugar, measuring out ingredients, and making sure everything is blended smoothly.

Bake & Cool Time: The loaf takes between 55 to 65 minutes in the oven. Allow at least 30 minutes for cooling before adding the glaze. The praline glaze only takes about 5 minutes to make but should cool slightly before drizzling, so budget another 10 minutes for that.

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Tips for Perfect Pecan Praline Buttermilk Loaf Cake

• Always use room temperature ingredients for a smoother batter and even baking.
• Toast your pecans for maximum flavor before folding them into the batter.
• Don’t overmix once the flour goes in—this keeps the loaf tender.
• Let the loaf cool completely before adding the glaze, or it will melt right off.
• Use parchment paper in your loaf pan for easy removal and cleaner edges.

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Watch Out for These Mistakes While Cooking

• Overmixing the Batter: Leads to a tough or dense texture. Mix until just combined.
• Not Toasting the Pecans: Un-toasted pecans can taste bland and won’t have that signature nutty flavor.
• Underbaking: Always check with a toothpick; if it comes out with batter, it needs more time.
• Adding Glaze to a Warm Cake: It will slide off instead of setting beautifully.
• Skipping the Lining: A loaf stuck to the pan is heartbreaking—always grease and line with parchment.

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What to Serve With Pecan Praline Buttermilk Loaf Cake?

1. Fresh Berries

Bright and tart berries like raspberries or strawberries balance the cake’s sweetness perfectly.

2. Vanilla Ice Cream

For a full dessert experience, pair a slice with a scoop of classic vanilla ice cream.

3. Strong Coffee

A hot cup of black coffee or espresso deepens the flavors and cuts through the sweetness.

4. Whipped Cream

Lightly sweetened whipped cream adds a soft, airy complement to each bite.

5. Maple Latte

Match the warm flavors of the cake with a cozy maple latte for a fall-themed treat.

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Storage Instructions

At Room Temperature: Store in an airtight container for up to 3 days. Make sure the glaze is fully set before covering to avoid stickiness.

In the Fridge: You can refrigerate the loaf (wrapped tightly) for up to 6 days. Let it come to room temperature before serving, or microwave a slice for 10 seconds to soften.

Freezing: Freeze the unglazed loaf tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge, then glaze just before serving.

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Estimated Nutrition (per slice, based on 10 servings)

• Calories: 410
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 60mg
• Sodium: 210mg
• Total Carbohydrates: 47g
• Dietary Fiber: 2g
• Sugars: 29g
• Protein: 5g

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Frequently Asked Questions

How do I know when the loaf is fully baked?

Check with a toothpick inserted into the center. If it comes out clean or with a few moist crumbs, it’s ready.

Can I make this cake gluten-free?

Yes, you can substitute a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum for structure.

Can I use milk instead of buttermilk?

You can, but it’s best to add a teaspoon of vinegar or lemon juice to mimic the acidity of buttermilk.

How do I keep the glaze from being too runny?

Let the glaze cool slightly before pouring and add more powdered sugar if it’s too thin.

Can I make this ahead of time?

Absolutely! You can bake the loaf a day ahead and glaze it the next day for best presentation and texture.

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Conclusion

This Pecan Praline Buttermilk Loaf Cake is a Southern-inspired delight that brings the cozy warmth of pecans, the tangy richness of buttermilk, and the indulgence of a sticky-sweet praline glaze all into one unforgettable dessert. Whether you’re baking for a special brunch, an autumn gathering, or just because—you’ll love how simple yet spectacular this loaf is. It’s comfort food, elevated.

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