Description
This Buttermilk Sweet Alabama Pecanbread is a moist, tender quick bread bursting with toasted pecans and a subtle tang from buttermilk. Perfect for breakfast or a cozy snack, this Southern-inspired loaf balances sweetness and crunch with a rich vanilla aroma.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup pecans, chopped and toasted (Ensure the pecans are toasted for a deeper flavor and crunchy texture.)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan generously with butter or cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until the mixture is evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, melted unsalted butter, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently using a spatula or wooden spoon until just combined to avoid overmixing, which can toughen the bread.
- Fold in Pecans: Gently fold in the toasted chopped pecans, reserving a few to sprinkle on the top if desired for extra crunch and visual appeal.
- Fill Pan and Top: Pour the batter evenly into the prepared loaf pan. Smooth the top carefully and sprinkle the reserved pecans evenly over the surface.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for about 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the bread onto a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to ensure a tender crumb.
- To toast pecans, place them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Store leftovers tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
- Serve with butter, honey, or your favorite jam for added flavor.
- For a nuttier taste, lightly chop pecans instead of finely chopping them.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 280
- Sugar: 16g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: buttermilk pecan bread, sweet Alabama bread, quick bread recipe, toasted pecan loaf, Southern pecan bread
