Sweet Alabama Pecan Bread
A buttery buttermilk quick loaf with brown sugar and chopped pecans.
Equipment
- 9x5 inch loaf pan
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk at room temperature
- 1 ½ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chopped pecans
- 1 tbsp unsalted butter for greasing the pan
Instructions
Cooking
- Mix the wet ingredients. Whisk the melted butter and both sugars, then beat in the eggs, vanilla, and buttermilk until combined.
- Add the dry ingredients. Fold in the flour, baking powder, baking soda, and salt just until no streaks remain, then fold in the pecans.
- Fill the pan. Pour the batter into a greased and floured 9x5 inch pan and smooth the top.
- Bake. Bake at 350 degrees F for 50 to 60 minutes until a toothpick in the center comes out clean.
- Cool. Rest in the pan for 10 minutes, then cool on a wire rack before slicing.
Notes
Substitutions: Make your own buttermilk with 1 tablespoon lemon juice in 1 cup milk. Walnuts can replace pecans.
Tips: Do not overmix, and tent with foil if the top browns early.
Storage: Room temperature for 3 days, or freeze up to 3 months.