Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 1 cup
- Baking powder: 4 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Eggs: 2 large
- Buttermilk: 1 1/2 cups
- Vegetable oil: 1/2 cup
- Chopped pecans: 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, whisk together the eggs, buttermilk, and vegetable oil.
- Step 4: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Fold in the chopped pecans.
- Step 6: Pour the 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 cooled pecanbread tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.
- A quick way to warm a slice is to toast it lightly, enhancing the pecan flavor.
- Serve slices of Sweet Alabama Pecanbread with a dollop of whipped cream or a drizzle of honey for an extra-special treat.
- For the best rise, ensure your buttermilk is at room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American