Alabama Pecan Bread
A delicious and moist pecan bread recipe, perfect for breakfast or dessert. This recipe uses buttermilk for extra tenderness and a hint of tang.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pecans, chopped
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, combine sugars, buttermilk, oil, eggs, and vanilla. Beat until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the pecans.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.