Introduction

Indulgent Buttermilk Sweet Alabama Pecan Bread is a moist, flavorful treat that combines the rich taste of pecans with a tender crumb. Perfect for breakfast, a snack, or dessert, this bread offers a delightful balance of sweetness and crunch in every bite.

The image shows a close-up of a single slice of light golden brown nut bread resting on a dark surface, highlighting the soft and airy texture inside with visible small nut pieces scattered throughout the crumb. The crust is slightly darker and crisp, with a few nut pieces baked into the top surface, giving it a shiny, crunchy look. The background is softly blurred, keeping the focus on the slice's texture and color contrast between the golden crust and creamy interior. 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
½ cup brown sugar
½ cup vegetable oil
1 cup buttermilk
2 large eggs, beaten
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
Step 2: In a large mixing bowl, whisk together the beaten eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and creamy.
Step 3: Sift the self-rising flour and salt into the wet ingredients. Gently fold the flour mixture in until just combined—avoid overmixing to keep the bread tender.
Step 4: Fold the finely chopped pecans evenly into the batter to distribute the nutty crunch throughout.
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: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

For extra flavor, toast the pecans lightly before chopping to enhance their nuttiness.
Substitute half the vegetable oil with melted butter to add richness.
Try adding a teaspoon of cinnamon or nutmeg to the flour mixture for a warm spice note.
Mix in some chocolate chips or dried fruit for added texture and sweetness.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped well in foil or freezer bags for up to 2 months. Thaw at room temperature and warm slices gently in a toaster or microwave before serving.

How to Serve

A close-up slice of a muffin shows three main layers: the bottom layer is golden brown with a slightly crisp texture, the middle layer is light beige with a moist and airy crumb filled with small dark chocolate chip pieces scattered throughout, and the top layer is studded with chunks of walnuts and chocolate chips, giving a crunchy texture. The muffin sits on a white plate with a soft blue pattern, placed on a white marbled surface, with a dark blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-rising flour?

Yes, you can. Use 3 cups of all-purpose flour plus 1 tablespoon of baking powder and ½ teaspoon of salt to replace the self-rising flour in this recipe.

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. Avoid opening the oven too often to maintain consistent baking temperature.