BUTTERMILK SWEET ALABAMA PECAN BREAD
This Buttermilk Sweet Alabama Pecan Bread is soft, buttery, and filled with crunchy pecans. Sweet and nutty with a golden crust, it’s a perfect treat for breakfast, dessert, or afternoon tea.
Ingredients
- 1 cup finely chopped pecans
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt. Stir in chopped pecans.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, oil, eggs, and vanilla until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Mix gently until just combined — do not overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
- Make Ahead: This bread stays moist for up to 3 days when wrapped tightly or stored in an airtight container.
- Customizing the Flavor: Add a pinch of cinnamon or drizzle with a simple powdered sugar glaze for extra sweetness.
- Serving Suggestions: Enjoy warm with butter, honey, or alongside coffee and tea.
- Allergy-Friendly Options: Substitute buttermilk with plant-based milk mixed with 1 teaspoon vinegar for a dairy-free version.
- Storage Tips: Store at room temperature for up to 3 days or freeze for up to 2 months. Thaw and warm before serving.