Save A decadent, soft loaf swirled with buttery cookie dough, crunchy pecans, and gooey caramel, perfect for dessert or a sweet snack.
I first made this loaf for a weekend brunch, and the aroma of caramel and toasted pecans brought everyone to the kitchen before it even finished baking. Each slice disappeared quickly, with smiles all around.
Ingredients
- All-purpose flour: 2 cups (250 g) for the loaf, 1 cup (120 g) for the cookie dough swirl
- Baking powder: 1 ½ tsp for the loaf base
- Baking soda: ½ tsp to help the loaf rise
- Fine salt: ½ tsp for balanced flavor
- Unsalted butter, softened: ½ cup (115 g) for loaf, ½ cup (115 g) for cookie dough
- Light brown sugar, packed: 1 cup (200 g) for the loaf, ¼ cup (50 g) for cookie dough
- Granulated sugar: ½ cup (100 g) for the cookie dough swirl
- Large eggs, room temperature: 2 for the loaf
- Pure vanilla extract: 1 tsp for loaf, ½ tsp for cookie dough
- Buttermilk, room temperature: 1 cup (240 ml) for moist texture
- Milk: 1 tbsp for cookie dough
- Mini chocolate chips: ½ cup (60 g) for the dough swirl
- Caramel sauce: ¾ cup (180 ml) plus extra for drizzling
- Toasted pecans, coarsely chopped: 1 cup (110 g)
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Combine dry ingredients:
- Whisk together flour, baking powder, baking soda, and salt for the loaf base.
- Cream butter and sugar:
- In a large bowl, beat softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Mix the loaf batter:
- Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with flour. Mix until just combined.
- Prepare cookie dough swirl:
- Beat butter with granulated and brown sugars until creamy. Mix in flour, milk, and vanilla until soft dough forms. Stir in mini chocolate chips.
- Add pecans:
- Fold half the chopped pecans into the loaf batter.
- Layer and swirl:
- Pour half the loaf batter into the pan. Dot half the cookie dough over batter. Drizzle with half the caramel sauce. Swirl gently with a knife.
- Repeat layers:
- Repeat with remaining batter, cookie dough, caramel, and pecans, swirling again.
- Bake:
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean (avoid chocolate chips/caramel pockets).
- Cool:
- Cool in pan for 15 minutes, then transfer to wire rack. Drizzle with extra caramel before slicing.
Save Serving this loaf to my family always sparks warm conversation over coffee and laughter, especially when someone sneaks an extra drizzle of caramel on their slice.
Required Tools
You'll need a loaf pan, mixing bowls, whisk or electric mixer, rubber spatula, measuring cups and spoons, parchment paper, and a wire rack for cooling.
Nutritional Information
Each slice contains about 410 calories, 22 g fat, 52 g carbohydrates, and 5 g protein.
Serving Suggestions
Try serving warm slices with vanilla ice cream or whipped cream for an even more decadent dessert experience.
Save Enjoy this loaf baked fresh for maximum gooeyness, and refrigerate leftovers for a firmer, equally delicious treat.
Recipe Help
- → Can I make this loaf nut-free?
Yes, simply omit pecans or substitute with sunflower seeds for a nut-free version without losing texture.
- → How do I check doneness with gooey ingredients?
Insert a toothpick into the center, avoiding caramel and chocolate chip pockets for an accurate test.
- → What can I serve alongside this loaf?
Enjoy slices with a scoop of vanilla ice cream or a dollop of whipped cream for extra richness.
- → Can I store leftovers for later?
Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- → What texture can I expect?
The loaf is soft with pockets of gooey caramel, crunchy pecans, and melt-in-your-mouth cookie dough swirls.
- → Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel sauce works well for both the swirl and final drizzle on top.