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buttermilk sweet alabama pecan bread
Sophia James

Sweet Alabama Pecan Bread with Buttermilk

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This sweet Alabama pecan bread with buttermilk combines the richness of toasted pecans with the tang of buttermilk for a moist, bakery-quality loaf every time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf (12 slices)
Course: Bread
Cuisine: Southern
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk room temperature
  • 1/2 cup unsalted butter melted
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon honey
  • 1 1/2 cups chopped toasted pecans reserve 1/4 cup for topping

Method
 

  1. Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan and line bottom with parchment paper.
  2. Toast pecans on a baking sheet for 8-10 minutes until fragrant. Cool and chop.
  3. Whisk flour, both sugars, baking soda, salt, and cinnamon in a large bowl.
  4. In another bowl, whisk buttermilk, melted butter, eggs, vanilla, and honey until smooth.
  5. Fold wet mixture into dry ingredients just until combined. Gently fold in 1 1/4 cups pecans.
  6. Pour batter into prepared pan. Top with reserved pecans.
  7. Bake for 55-60 minutes until a toothpick comes out with a few moist crumbs.
  8. Cool in pan 10 minutes, then transfer to wire rack and cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 285kcalCarbohydrates: 42gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 45mgSodium: 195mgFiber: 2gSugar: 28g

Notes

For dairy-free, substitute plant-based milk with lemon juice and vegan butter. Use flax eggs for egg-free variation. Add maple syrup or Greek yogurt for richer texture.

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