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Buttermilk Sweet Alabama Pecan Bread

A delightful combination of sweet and nutty flavors, this fluffy and tender pecan bread is perfect for breakfast, dessert, or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk You can make homemade buttermilk by adding 1 tablespoon of lemon juice or vinegar to a cup of milk.
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup chopped pecans For a nut-free version, use sunflower seeds or omit the nuts.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, baking powder, and salt. Whisk thoroughly.
  3. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until fully combined.
  4. Pour the wet mixture into the bowl of dry ingredients. Stir until just combined; it's okay if there are a few lumps.
  5. Gently fold in the chopped pecans.
  6. Grease a loaf pan with butter or cooking spray, then pour in the batter, smoothing out the top.
Baking
  1. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  3. Once cooled, slice the bread and serve with your favorite toppings.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.