Dulce de Leche Loaf

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20x20cm loaf pan and set it aside.

   Tip: Use a high-quality loaf pan to ensure the loaf releases easily.

2. 2

   In a medium saucepan, combine the granulated sugar, dulce de leche, and 50ml of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Don't stir the mixture too much, as this can cause the dulce de leche to break.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture has thickened slightly.

   Tip: Use a candy thermometer to check the temperature of the dulce de leche. It should reach 140°C (284°F).

4. 4

   In a large mixing bowl, whisk together the flour, baking powder, and salt.

   Tip: Make sure to use room temperature ingredients for the best results.

5. 5

   In a separate bowl, whisk together the eggs, vanilla extract, and melted butter.

   Tip: Use a fork to break up any large chunks of butter.

6. 6

   Add the dry ingredients to the wet ingredients and stir until just combined.

   Tip: Don't overmix the batter, as this can cause it to become tough.

7. 7

   Pour the batter into the prepared loaf pan and smooth the top.

   Tip: Use a spatula to scrape any remaining dulce de leche from the saucepan and pour it over the batter.

8. 8

   Sprinkle the pecans and brown sugar over the top of the batter.

   Tip: Use your fingers or a spatula to spread the pecans and brown sugar evenly.

9. 9

   Dot the top of the loaf with the remaining butter.

   Tip: Use a small knife or your fingers to crumble the butter into small pieces.

10. 10

    Bake the loaf for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    Tip: Don't overbake the loaf, as this can cause it to dry out.

11. 11

    Remove the loaf from the oven and let it cool in the pan for 5 minutes.

    Tip: Use a wire rack to cool the loaf completely.

12. 12

    Slice the loaf and serve.

    Tip: Use a serrated knife to slice the loaf, as this will help prevent it from tearing.