Irresistible Pecan Bourbon Bread

Warm, nutty, and slightly boozy quick bread with a caramelized pecan topping and a soft, tender crumb.

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Preheat the oven to 175°C (350°F) for toasting the nuts and later for baking.
Spread chopped pecans on a rimmed sheet and toast for 6–8 minutes until fragrant and lightly browned, stirring once at the halfway point. Transfer to a bowl and cool; reserve part for the topping.
Whisk together flour, baking powder, baking soda, and kosher salt in a medium bowl for 30 seconds to distribute leaveners evenly. Set aside.
Beat butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
Add the eggs, one at a time, then stir in bourbon and vanilla. Mix until glossy.
Combine dry mixture and buttermilk alternately with the butter mixture, mixing just until no streaks of flour remain. Fold in toasted pecans.
Butter and line a 9×5-inch loaf pan. Pour batter into the pan and smooth the top. Top evenly with reserved pecans.
Melt melted butter, brown sugar, and bourbon in a small saucepan and spoon over the pecans. Bake for 50–60 minutes until done.
Cool the loaf in the pan for 15 minutes, then invert onto a wire rack to finish cooling for 30 minutes.

This bread travels well and is perfect for brunch or holiday gifts. For a vegan alternative, use coconut oil and flax eggs.