Cut a few slices of this Panque de Nuez for breakfast or as dessert. One slice is never enough.
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I like to drizzle mine with cajeta or dulce de leche.
In Mexico, there is a very popular brand called Bimbo that sells this dessert bread in packages.
Must say, homemade is 100% times better. After you take a bite of this pecan pound cake, I’m sure you’ll agree.
Table of Contents
- 1 Ingredients
- 2 Toppings:
- 3 Instructions
- 4 This Is Just Nuts!
- 5 Why Use Room Temperature Eggs?
- 6 How to Tell if it’s Done
- 7 Storing Instructions
- 8 Freezing Instructions
- 9 More Mexican Dessert recipes
- 10 Panqué de Nuez (Pecan Pound Cake)
We are making a traditional loaf cake, but you can also use bundt cake pan. See those baking instructions in the recipe below.
- Preheat the oven, grease with non-stick spray and line the base of a 9×5 loaf pan with wax paper.
- Combine flour, ground cinnamon, and baking powder and sift into a large bowl.
- Cut softened butter into the flour and mix.
- Add in the sugar and chopped pecans.
It may seem like an extra step, but sifting flour will break up any clumps that form.
If doing this with an electric mixer or a hand mixer, be sure to do this on medium speed. For a kitchen mixer, use the paddle attachment.
This Is Just Nuts!
Nuez in Spanish means “nuts.”
Traditionally, pecans are used in this recipe, but feel free to use your favorite type of nuts – walnuts, almonds, pistachios, pine nuts. All of these are great for baking.
Beat eggs together with milk and vanilla in a separate bowl.
Stir in honey.
Why Use Room Temperature Eggs?
Uniformity. When you are making the batter, they mix better and rise more easily.
- Add wet ingredients to the flour mixture to a mixing bowl.
- Gently mix together.
Do not overmix, or your bread will be tough.
Once the dry ingredients have mixed in, stop mixing. The cake batter should still be a little lumpy.
For a gluten free dessert, try is this Gluten-Free Banana Bread.
- Pour batter into the prepared pan and smooth out the surface of the batter.
- Bake in a preheated oven for 50-60 minutes.
When greasing the pan with nonstick spray, be sure to get the edges of the pan. It may seem like too much greasing AND lining, but I have found this to be the best way to make sure it does not stick to the pan.
Appearances can be deceiving. Although the bread will look slightly brown, the inside will have a nice texture – moist, soft, and delicious.
How to Tell if it’s Done
To make sure it’s ready, insert a toothpick or a wooden skewer into the center of the cake. Once it comes out clean then the bread is done.
- Cool pecan loaf bread in a pan for at least 10 minutes.
- Turn it out and let the cake cool on a wire rack.
- Drizzle with cajeta (or the caramel sauce) on top of the pound cake.
Using a rubber spatula, spread it all over the bread. Immediately sprinkle pecans.
If you don’t have caramel sauce, try sprinkling with powdered sugar.
Leftover bread will keep well in an airtight container for up to 5 days. Store at room temperature.
Wrap the bread in plastic wrap. Then place in a freezer bag, removing as much air as possible. It is best to store cooled bread without the cajeta topping. Consume within 3-4 months.
More Mexican Dessert recipes
Panque de Nuez is even more wildly delicious than it looks. Next time you’re looking for an easy recipe for brunch, the holiday season, or a special occasion, remember this bread.
Hungry for More
Panqué de Nuez (Pecan Pound Cake)
- Preheat oven to 350 degrees F.
- Grease and line the base of a 9×5 loaf pan with wax paper.
- Sift flour, cinnamon, and baking powder into a large bowl.
- Cut the butter into the flour. Mix until the mixture looks like breadcrumbs.
- Add in the sugar and chopped pecans.
- In a separate bowl, beat the eggs together with milk and vanilla.
- Stir in the honey.
- Add the wet ingredients to the dry flour mixture. Gently mix everything together.
- Very important! Do not overmix.
- Mix only until the dry ingredient have mixed with the wet ingredients.
- The batter will still be lumpy.
- Pour the batter into the prepared pan.
- With a spatula, smooth out the top of the batter.
- Bake in the oven for 50-60 minutes, or until the cake is lightly browned.
- Insert a toothpick or a wooden skewer into the center of the cake. If it comes out clean, it's ready.
- Cool cake in pan for 10 minutes.
- Turn it out and let it cool on the rack a little while longer.
- Drizzle with dulce de leche and spread all over the bread.
- Sprinkle the chopped nuts on top of the the dulce de leche.
- Slice and enjoy!
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.