Buttermilk Sweet Alabama Pecan Bread is a moist, nutty, and sweet Southern favorite that’s perfect for breakfast, dessert, or a snack. Packed with rich pecan flavor and a tender crumb, this easy-to-make bread will quickly become a family favorite.
Why You’ll Love This Recipe
Classic Southern treat with rich pecan flavor.
Moist, sweet, and perfect with coffee or tea.
Easy to make with simple pantry ingredients.
Great for holiday gatherings or homemade gifts.
Freezes well for make-ahead convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Baking powder
Salt
Granulated sugar
Brown sugar
Eggs
Buttermilk
Butter, melted
Vanilla extract
Chopped pecans
Directions
Preheat oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together flour, baking soda, baking powder, salt, and sugars.
In a separate bowl, beat eggs and mix in buttermilk, melted butter, and vanilla extract.
Gradually fold the wet ingredients into the dry ingredients until just combined.
Stir in the chopped pecans.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Let cool before slicing and serving.
Servings and Timing
Servings: 8-10
Prep Time: 10 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 5 minutes
Variations
Chocolate Chip: Add chocolate chips for a sweeter version.
Spiced Flavor: Mix in cinnamon or nutmeg for a warm touch.
Nut Mix: Use a combination of pecans, walnuts, or almonds.
Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
Dairy-Free: Use a non-dairy buttermilk alternative.
Storage/Reheating
Refrigeration: Store in an airtight container for up to 5 days.
Freezing: Wrap in plastic wrap and freeze for up to 2 months.
Reheating: Warm in the microwave for a few seconds or toast slices in the oven.
FAQs
Can I use regular milk instead of buttermilk?
Yes! Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk as a substitute.
What’s the best way to keep pecans from sinking in the batter?
Toss them in a little flour before adding them to the batter.
Can I use a different type of nut?
Yes! Walnuts or almonds work well in this recipe.
How do I prevent the bread from being too dry?
Make sure not to overmix the batter and bake just until a toothpick comes out clean.
Can I add a glaze?
Absolutely! A simple vanilla or maple glaze would enhance the sweetness.
Is this bread best served warm or cold?
It’s delicious both ways! Warm for a softer texture or cold for a firmer bite.
Can I use honey instead of sugar?
Yes! Swap part of the sugar for honey for a slightly different sweetness.
How do I make mini loaves instead?
Divide the batter into mini loaf pans and reduce the baking time to 25-30 minutes.
Can I make this in a bundt pan?
Yes! Adjust the baking time to 40-45 minutes and check for doneness.
What pairs well with this bread?
A cup of coffee, tea, or a scoop of vanilla ice cream makes a perfect pairing.
Conclusion
Buttermilk Sweet Alabama Pecan Bread is a rich, nutty, and moist treat that’s easy to make and full of Southern charm. Whether enjoyed as a breakfast bread, snack, or dessert, this pecan-filled delight will become a staple in your home. Try baking a loaf today!
Print
Buttermilk Sweet Alabama Pecan Bread
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and moist bread infused with the warm, nutty flavor of pecans and the tangy undertone of buttermilk.
Ingredients
- 2 cups chopped pecans
- 1 1/2 cups self-rising flour
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs, beaten
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Toast the Pecans (Optional): For enhanced flavor, spread the chopped pecans on a baking sheet and toast in the preheating oven for about 5-7 minutes, stirring occasionally. Let them cool before adding to the batter.
- Mix Wet Ingredients: In a large bowl, combine the granulated sugar, brown sugar, beaten eggs, vegetable oil, buttermilk, and vanilla extract. Stir until the mixture is smooth.
- Add Dry Ingredients: Gradually add the self-rising flour and salt to the wet mixture, stirring just until combined. Avoid overmixing to ensure a tender bread.
- Fold in Pecans: Gently fold in the chopped pecans until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for about 15 minutes before slicing into squares. Serve warm or at room temperature.
Notes
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Variations: For a different flavor profile, consider substituting the pecans with walnuts or adding a pinch of cinnamon or nutmeg to the batter.
- Serving Suggestions: This bread pairs wonderfully with a cup of coffee or tea. For an indulgent treat, serve it warm with a scoop of vanilla ice cream or a drizzle of honey.
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