Irresistible Pecan Bourbon Bread

This moist spiced loaf features warm, boozy aromas and buttery pecan crunch, with a hint of cinnamon and a delicious bourbon glaze.

Scale

300 g (2 1/4 cups) all-purpose flour
8 g (2 tsp) baking powder
4 g (1/2 tsp) baking soda
8 g (1 1/4 tsp) kosher salt
115 g (1/2 cup) unsalted butter, softened
200 g (1 cup) brown sugar, packed
50 g (1/4 cup) granulated sugar
2 large eggs
120 g (1/2 cup) sour cream
45 ml (3 tbsp) bourbon
5 ml (1 tsp) vanilla extract
150 g (1 1/2 cups) pecans, toasted and chopped
Optional glaze: 60 g (1/4 cup) packed brown sugar, 30 g (2 tbsp) unsalted butter, 15 ml (1 tbsp) bourbon, 15 ml (1 tbsp) heavy cream

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Preheat a skillet over medium heat and toast pecans until fragrant, about 4–6 minutes. Chop coarsely and set aside.
Whisk together the flour, baking powder, baking soda, and salt in a bowl.
Beat the butter with the brown sugar and granulated sugar in a second bowl until light and fluffy.
Add the eggs one at a time, followed by sour cream, bourbon, and vanilla, mixing until smooth.
Fold the dry ingredients into the wet mixture until just combined and then fold in the toasted pecans.
Scrape the batter into a greased 9 x 5-inch loaf pan and smooth the top. Bake at 175°C (350°F) for 50–60 minutes.
Combine ingredients for the glaze in a saucepan and cook over low heat until thick, about 3-4 minutes.
Brush the warm glaze over the loaf when it comes out of the oven, then let cool before slicing.

Toasting the pecans enhances flavor. Let the loaf cool completely for best texture before slicing.