Buttermilk Sweet Alabama Pecanbread
This delightful Buttermilk Sweet Alabama Pecan Bread is moist, rich, and infused with the nutty flavor of pecans. Perfect for breakfast, brunch, or a sweet snack, this bread is easy to make and delivers a comforting taste of Southern hospitality.
Equipment
- 1 9x5 inch loaf pan
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 measuring cups
- 1 measuring spoons
- 1 toothpick for testing doneness
- 1 oven mitts
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped For added flavor, you can toast the pecans beforehand.
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan lightly with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredient mixture. Gently fold everything together using a rubber spatula until just combined. Be careful not to overmix.
- Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Notes
For added flavor, you can toast the pecans beforehand.
This bread can be stored in an airtight container for up to 3 days at room temperature or can be frozen for up to 3 months.
Serve warm or toasted, ideally with a pat of butter or your favorite spread.