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Sweet Alabama Pecan Bread

A moist and buttery Southern-inspired quick bread loaded with crunchy pecans and a rich, caramelized crust. Perfect as a breakfast treat, afternoon snack, or dessert.
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Ingredients
  

  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans plus extra for topping

Instructions
 

  • **Prepare the Oven and Pan:**
  • - Preheat your oven to 350°F (175°C).
  • - Grease and flour a loaf pan or line it with parchment paper.
  • **Mix the Wet Ingredients:**
  • - In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar.
  • - Beat in the eggs one at a time, then stir in the vanilla extract and buttermilk.
  • **Combine Dry Ingredients:**
  • - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • **Fold in the Pecans:**
  • - Gently fold in the chopped pecans.
  • - Pour the batter into the prepared loaf pan and sprinkle additional pecans on top for garnish.
  • **Bake:**
  • - Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • - Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • **Serve and Enjoy:**
  • - Slice and serve warm or at room temperature.
  • - Optionally, drizzle with a glaze or serve with a dollop of whipped cream.

Notes

- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread also freezes well for up to 3 months—just wrap tightly in plastic wrap and place in a freezer bag.