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Juicy Sweet Alabama Pecan Bread

A delightful Southern bread filled with toasted pecans and sweet vanilla, perfect for brunch or cozy family breakfasts.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 large eggs Room temperature
  • 1 cup buttermilk Room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup chopped pecans (toasted for extra flavor) Toast pecans in a dry skillet for enhanced flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter and set aside.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients until they are well mixed.
  3. In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
Mixing
  1. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix – a few lumps are okay!
  2. Fold in the chopped pecans gently until evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared loaf pan, spreading it evenly.
  2. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  3. Once baked, remove from oven and let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic wrap and aluminum foil, and freeze for up to 3 months. Reheat in the microwave for about 10-15 seconds.