Indulgent Buttermilk Sweet Alabama Pecan Bread Recipe

Introduction

Indulge in the rich, nutty flavors of this Buttermilk Sweet Alabama Pecan Bread. Moist and tender with a delightful crunch from pecans, it’s perfect for breakfast or an afternoon treat.

Ingredients

• 1 cup pecans, finely chopped
• 3 cups self-rising flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining with parchment paper.
2. Step 2: In a large bowl, combine the beaten eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla extract. Whisk until the mixture is smooth and creamy.
3. Step 3: Sift the self-rising flour and salt into the wet ingredients. Fold gently until just combined to avoid overmixing.
4. Step 4: Fold in the finely chopped pecans evenly throughout the batter.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Step 6: Bake for 50-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Step 7: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra flavor, toast the pecans lightly before chopping and adding to the batter.
• Substitute half of the vegetable oil with melted butter for a richer taste.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• Use all-purpose flour plus 1 1/2 teaspoons baking powder if self-rising flour is unavailable.

Storage

Store the pecan bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 3 months. Reheat slices in a toaster or microwave for a warm, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but to mimic buttermilk’s acidity, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using.

How do I know when the bread is fully baked?

The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Indulgent Buttermilk Sweet Alabama Pecan Bread Recipe

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★★★★★

4.9 from 361 reviews

This Indulgent Buttermilk Sweet Alabama Pecan Bread is a moist, tender loaf bursting with rich pecan flavor and a delightful caramel sweetness from brown sugar. Perfectly balanced with buttermilk and vanilla, this homemade bread makes an irresistible treat for breakfast or dessert.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Pecans, finely chopped
• 3 cups Self-rising flour
• 1 cup Granulated sugar
• 1/2 cup Brown sugar
• 1/2 cup Vegetable oil
• 1 cup Buttermilk
• 2 large eggs, beaten
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing or lining it to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, combine the beaten eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla extract. Whisk thoroughly until the mixture is smooth and creamy, ensuring even sweetness and moisture distribution.
3. Add Dry Ingredients: Sift the self-rising flour and salt into the wet ingredients to avoid lumps. Gently fold the mixture just until fully incorporated, taking care not to overmix to maintain a tender crumb.
4. Incorporate Pecans: Fold the finely chopped pecans evenly into the batter to add a rich, nutty crunch throughout the bread.
5. Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing out the top for even baking.
6. Bake: Place the pan in the oven and bake for 50-60 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing to preserve texture.

Notes

• Ensure pecans are finely chopped for even texture throughout the bread.
• Do not overmix the batter once flour is added to keep the bread light and tender.
• Test doneness with a toothpick to avoid underbaking or dryness.
• For extra flavor, toast pecans lightly before chopping.
• Store leftover bread wrapped airtight at room temperature for up to 3 days or refrigerate for up to a week.
• This bread freezes well; slice before freezing for easy thaw-and-serve portions.

Keywords: Buttermilk bread, pecan bread, sweet bread, Southern bread, moist bread, homemade loaf