Irresistible Pecan Bourbon Bread

A warm, nutty loaf infused with bourbon and topped with a rich brown butter glaze, perfect for any occasion.

Scale

250 g (2 cups) all-purpose flour
2 tsp (8 g) baking powder
1/2 tsp (3 g) baking soda
1 tsp (6 g) kosher salt
150 g (3/4 cup packed) light brown sugar
50 g (1/4 cup) granulated sugar
113 g (1/2 cup) unsalted butter, melted and cooled
240 ml (1 cup) buttermilk
60 ml (1/4 cup) bourbon
2 large eggs, room temperature
5 ml (1 tsp) vanilla extract
150 g (1 1/2 cups) pecans, toasted and roughly chopped (reserve 2 tbsp for topping)
For the glaze: 60 g (1/4 cup) unsalted butter (to brown)
120 g (1 cup) powdered sugar
15–30 ml (1–2 tbsp) bourbon
Pinch of salt

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Toast the pecans in a dry skillet over medium heat for 4–6 minutes until fragrant; reserve some for topping.
Whisk together all-purpose flour, baking powder, baking soda, and kosher salt in a medium bowl.
In a separate bowl, whisk melted butter with brown and granulated sugar until smooth; add eggs, buttermilk, bourbon, and vanilla.
Fold the wet mixture into the dry ingredients until just combined.
Fold in half of the toasted pecans; transfer batter into a greased loaf pan and smooth the top.
Bake in a preheated oven at 175°C (350°F) for 50–60 minutes until done.
Let cool, then drizzle with glaze made by whisking powdered sugar with browned butter and bourbon.

For a more pronounced bourbon flavor, brush the loaf with bourbon before glazing.