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Sweet Alabama Pecan Bread
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (8 servings) 1x
- Diet: Vegetarian
Description
Moist Southern-style pecan bread with toasted nuts and buttermilk for perfect texture. A sweet, nutty treat perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup chopped pecans (toasted)
- 1 ½ cups all-purpose flour
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Mix Dry Ingredients: In a large bowl, combine 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- Mix Wet Ingredients: In another bowl, whisk 1 cup brown sugar, ½ cup granulated sugar, ½ cup oil, 2 eggs, ½ cup buttermilk, and 1 tsp vanilla until just combined.
- Combine: Pour wet ingredients into dry ingredients and stir with a rubber spatula until just incorporated.
- Add Pecans: Fold in 1 cup toasted pecans with 3-4 strokes. Let batter rest 10 minutes.
- Bake: Pour into greased 9×5-inch loaf pan. Bake at 325°F for 60-70 minutes until toothpick comes out clean.
- Cool: Let cool in pan 15 minutes, then transfer to wire rack for 1 hour before slicing.
Notes
- Substitute walnuts for pecans if needed (toast 5-7 minutes)
- No buttermilk? Mix ½ cup milk with 1 ½ tsp vinegar
- Store at room temp for 3 days or freeze for 2 months
- Toast pecans at 350°F for 8-10 minutes before using
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg