Name: Buttermilk Sweet Alabama Pecan Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Southern American
Ingredients: 3 cups Self-rising flour; 1 cup Granulated sugar; 1/2 cup Brown sugar; 1/2 teaspoon Salt; 1 cup Pecans, finely chopped; 2 large eggs, beaten; 1/2 cup Vegetable oil; 1 cup Buttermilk; 1 teaspoon Vanilla extract

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Introduction

This Buttermilk Sweet Alabama Pecan Bread is a moist, flavorful loaf that combines the rich crunch of pecans with a tender, sweet crumb. Perfect for breakfast or an afternoon treat, it offers a delightful balance of sweetness and warmth.

A close-up of two slices of nut bread on a white plate with a thin gold rim, placed on a white marbled surface; the bread has a rough, golden-brown crust embedded with pieces of nuts, while the inside is light beige with small dark spots of chocolate chips and visible nut pieces; the top surface of the slices is decorated with whole pecan halves that add texture and a rich reddish-brown color contrast. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining with parchment paper.
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.
Step 3: Sift the self-rising flour and salt into the wet mixture. Fold gently until just combined, being careful not to overmix.
Step 4: Fold in the finely chopped pecans evenly throughout the batter.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

For extra flavor, toast the pecans lightly before chopping and adding to the batter.
Swap vegetable oil with melted butter for a richer taste.
Add a pinch of cinnamon or nutmeg to the flour mixture for a warm spice twist.
Use regular flour plus baking powder instead of self-rising flour if unavailable, adding 1 tablespoon of baking powder per cup of flour.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices gently in a toaster or microwave until heated through.

How to Serve

The image shows a loaf cake placed in a black baking pan on a white marbled surface. The cake is cut on one side, revealing its inside filled with chopped nuts, giving it a speckled, light beige texture with brown nut pieces throughout. The top of the cake is golden brown, decorated with whole toasted pecans evenly spread, giving it a crunchy and glossy look. The edges of the cake are darker and crispier compared to the soft inside. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute buttermilk in this recipe?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

How do I know when the bread is done baking?

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