Sweet Alabama Pecan Bread
A delightful and easy-to-make bread with tender buttermilk and rich pecans, perfect for breakfast or an afternoon snack.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, melted Adds a creamy richness.
- 1 cup granulated sugar Sweetens the bread.
- 1/2 cup brown sugar Infuses a hint of caramel flavor.
- 2 large eggs Provides structure and moisture.
- 1 teaspoon vanilla extract Enhances the loaf's flavor.
- 1 cup buttermilk Contributes to tender texture.
Dry Ingredients
- 1 1/2 cups all-purpose flour Creates a light structure.
- 1 teaspoon baking powder Helps the bread rise.
- 1/2 teaspoon baking soda Works with buttermilk for fluffiness.
- 1/4 teaspoon salt Balances sweetness.
Add-ins
- 1 cup chopped pecans Provides rich, nutty crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, combine melted butter, granulated sugar, and brown sugar; whisk until smooth.
- Add eggs one at a time, beating well after each. Stir in the vanilla extract.
- Mix in the buttermilk until fully combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the chopped pecans.
Baking
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure butter is melted, not hot; use room temperature eggs and buttermilk. Do not overmix the batter for fluffy bread. Toast pecans for added flavor.