Buttermilk Sweet Alabama Pecanbread
This delightful Southern-inspired pecan bread, made with buttermilk, is perfect for breakfast or as a snack. Its moist texture and sweet flavor are complemented by the crunch of toasted pecans, making it a comfort food favorite.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 baking loaf pan (9x5 inches)
- 1 spatula
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped and toasted Ensure the pecans are toasted for a deeper flavor and crunchy texture.
Instructions
- Preheat the oven to 350°F (175°C). Grease the loaf pan with butter or cooking spray.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Fold in the toasted pecans, reserving a few for topping if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional pecans on top if you like.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pecan bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure the pecans are toasted for a deeper flavor and crunchy texture. You can toast them in a dry skillet over medium heat for about 5-7 minutes, stirring frequently.
This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Serve it plain, or with butter and jam for an extra treat. Enjoy!