Panque de Nuez (Pecan Pound Cake)

Cut a few slices of this Panque de Nuez for breakfast or as dessert. One slice is never enough. 

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. 

Ingredients

• all-purpose flour              
• ground cinnamon                 
• baking powder              
• butter                        
• sugar                   
• pecans                 
• eggs
• milk                                          
• vanilla extract           
• honey 

Toppings:

Dulce de leche (or cajeta) and more chopped nuts. 

We are making a traditional loaf cake, but you can also use bundt cake pan. See those baking instructions in the recipe below.

Instructions

• 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.

Storing Instructions

Leftover bread will keep well in an airtight container for up to 5 days. Store at room temperature. 

Freezing Instructions

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

• Conchas
• Pan de Polvo             
• Homemade Mazapan
• Cortadillos      

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.

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