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Buttermilk Sweet Alabama Pecan Bread

A rich, buttery loaf packed with crunchy pecans, perfect for breakfast, snacks, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Consider using freshly ground for enhanced flavor.
Wet Ingredients
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
Add-ins
  • 1 cup chopped pecans Toast lightly in a skillet for a nuttier flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, baking soda, salt, and ground cinnamon. Stir together and set aside.
  3. In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing thoroughly after each addition.
  5. Alternate adding the flour mixture and buttermilk into the butter and sugar mix, starting and ending with the flour. Stir gently until no flour streaks remain.
  6. Gently fold in the chopped pecans.
Baking
  1. Grease a loaf pan and pour the batter into the pan, smoothing the top.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

The bread tastes even better the next day. Cover tightly to retain moisture and avoid overmixing the batter.