Instructions

1. 1

   Preheat the oven to 350°F and grease an 8x8-inch baking dish or standard loaf pan. If using a loaf pan, line it with parchment so the pecan loaf lifts out easily after baking.

2. 2

   Spread the chopped pecans on a baking sheet and toast them for about 5 minutes, just until fragrant and slightly darker around the edges. Let them cool for a few minutes before mixing into the batter.

3. 3

   In a large bowl, whisk together the brown sugar, granulated sugar, eggs, melted butter, and vanilla until the mixture looks glossy and smooth.

4. 4

   Add the flour, baking powder, and salt. Stir gently until no dry streaks remain. The batter will be thick, almost like blondie batter rather than cake batter.

5. 5

   Fold in the toasted pecans, making sure they are evenly distributed throughout the mixture.

6. 6

   Spread the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until the top is deep golden brown and the center springs back lightly when pressed.

7. 7

   Let the bread cool for at least 15 minutes before slicing. If adding the maple glaze, whisk the glaze ingredients together until smooth and drizzle over the slightly warm bread so it settles into the top cracks.