Description
A delightful and moist Southern-style bread packed with the rich flavor of pecans and a touch of sweetness.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the toasted chopped pecans.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- To toast pecans: Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant.
- For an extra touch of sweetness, you can drizzle a simple glaze over the cooled bread. Mix 1 cup powdered sugar with 2-3 tablespoons of milk or buttermilk until smooth.
- Ensure all ingredients are at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American