Description
A rich and moist bread infused with the warm, nutty flavor of pecans and the tangy undertone of buttermilk.
Ingredients
Units
Scale
- 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.