Gingerbread Pecan Loaf Recipe

‘Tis the season!

The holiday season is here which means another winter-centric dessert recipe up on my blog! I love this time of year and really get into baking mode as the year winds down. This year, I wanted to focus on some Christmastime flavors and spices, as well as try something beyond my usual to-go, cookies. So, a gingerbread pecan loaf!

Gingerbread is basically synonymous with this time of year and I thought adding in nuts would give the loaf some needed crunch. A slice of this gingerbread pecan loaf pairs perfectly with morning coffee or a late night holiday movie.

For more winter dessert recipes, check out my blog posts below:

Dipped Gingersnap Cookies

Chocolate Peppermint Bark

Gingerbread Pecan Loaf

• 1/2 cup unsalted butter, room temperature

• 1/2 cup brown sugar

• 2 eggs, room temperature

• 1 teaspoon vanilla extract

• 1/2 cup molasses

• 1/2 cup hot water

• 2 cups flour

• 1 teaspoon baking soda

• 2 teaspoons ground ginger

• 2 teaspoons pumpkin pie spice

• 1/2 teaspoon ground cloves

• 1/2 teaspoon salt

• 1 cup chopped pecans

1. Preheat oven to 350 degrees and grease a loaf pan.

2. Mix together butter and sugar until combined. Add in eggs and vanilla, and mix until creamed.

3. In a separate small bowl, stir together molasses and hot water.

4. In another bowl, whisk together flour, baking soda, ginger, pumpkin pie spice, cloves, and salt.

5. Add half of the dry ingredients to the butter mixture and stir together. Then add half of the molasses mixture and stir together. Repeat until all ingredients have been combined.

6. Fold in the pecans, then pour the batter into the loaf pan.

7. Using aluminum foil, loosely tent the pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean/without wet batter. Remove foil tent halfway through baking.

8. Transfer the loaf to a cooling rack and remove once loaf has cooled.

9. Optional: Lightly dust the top of the loaf with powdered sugar.