Description

A classic Southern treat, Buttermilk Sweet Alabama Pecanbread is rich, moist, and packed with crunchy pecans. It’s a perfect dessert or snack that tastes like a cross between cake and cornbread!

Ingredients

Units Scale

1 cup granulated sugar

1 cup light brown sugar, packed

1 cup vegetable oil

4 large eggs

1 cup buttermilk

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups chopped pecans

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, whisk together sugar, brown sugar, and oil until well combined.
Add eggs one at a time, beating after each addition. Stir in buttermilk and vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in chopped pecans.
Pour batter into the prepared baking dish and spread evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.

Notes

No buttermilk? Substitute with 1 cup milk + 1 tablespoon vinegar or lemon juice (let sit for 5 minutes).
Want extra flavor? Add ½ teaspoon cinnamon or a pinch of nutmeg.
Serve warm with butter, honey, or a dusting of powdered sugar.