Caramel Pecan Cookie Dough Loaf (Print Version)
Buttery loaf layered with cookie dough, caramel, and pecans. Rich, decadent, and perfect with ice cream or coffee.
# Components:
→ Loaf Base
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon fine salt
05 - ½ cup unsalted butter, softened
06 - 1 cup light brown sugar, packed
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1 cup buttermilk, room temperature
→ Cookie Dough Swirl
10 - ½ cup unsalted butter, softened
11 - ½ cup granulated sugar
12 - ¼ cup light brown sugar, packed
13 - 1 cup all-purpose flour
14 - 1 tablespoon milk
15 - ½ teaspoon vanilla extract
16 - ½ cup mini chocolate chips
→ Caramel and Pecans
17 - ¾ cup caramel sauce, plus extra for drizzling
18 - 1 cup toasted pecans, coarsely chopped
# Method:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl for the loaf mixture.
03 - In a large bowl, cream softened butter with packed light brown sugar until fluffy. Beat in eggs individually, then mix in vanilla extract.
04 - Alternately add flour mixture and buttermilk to the wet batter, beginning and ending with flour. Blend gently just until combined.
05 - In a separate bowl, beat softened butter with granulated and light brown sugars until creamy. Mix in flour, milk, and vanilla until dough forms, then incorporate mini chocolate chips.
06 - Fold half of the chopped toasted pecans into the loaf batter.
07 - Spread half of the loaf batter into the prepared pan. Dot with half of the cookie dough in small spoonfuls, drizzle with half the caramel sauce, and swirl gently with a knife.
08 - Layer remaining loaf batter, cookie dough, caramel sauce, and pecans on top, swirling gently again.
09 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center yields no raw batter (test away from chocolate chips and caramel pockets).
10 - Allow loaf to cool in the pan for 15 minutes. Transfer to a wire rack and drizzle with extra caramel sauce before slicing.
# Expert Advice:
01 -
- Swirled with gooey caramel and real cookie dough for extra decadence
- Crunchy pecans add a perfect texture contrast
02 -
- This loaf contains wheat, eggs, milk, tree nuts, and may contain soy.
- Caramel sauce typically contains dairy; check labels for allergens.
03 -
- Let loaf cool thoroughly for cleaner slices.
- Drizzle with extra caramel just before serving for maximum impact.