Description

This Buttermilk Sweet Alabama Pecanbread is a moist, flavorful loaf that combines the richness of buttermilk with the warm spices of cinnamon and nutmeg, complemented by crunchy toasted pecans. Perfect for breakfast, a snack, or dessert, this classic Southern-inspired bread offers a comforting and nutty sweetness balanced with a tender crumb.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg (optional)
Pinch of allspice (optional)

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract

Add-ins

1 cup chopped pecans, toasted if desired

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it well or lining it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, and if using, nutmeg and allspice until well combined.
Blend Wet Ingredients: In a separate bowl, beat the softened unsalted butter with the buttermilk, eggs, and vanilla extract until the mixture is smooth and homogenous.
Combine Wet and Dry: Slowly pour the wet ingredients into the dry ingredients, gently folding with a rubber spatula until just combined. Be careful not to overmix to keep the bread tender.
Add Pecans: Fold in the chopped pecans evenly throughout the batter, ensuring a good distribution of nuts without overworking the batter.
Fill Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the top gently with the spatula for even baking.
Bake: Place the pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool: Allow the bread to cool in the pan for approximately 10 minutes, then transfer it to a wire rack to cool completely before slicing to maintain structure and flavor.
Flavor Enhancements: For an extra touch of warmth, you can add a teaspoon of nutmeg or a pinch of allspice along with the cinnamon when mixing the dry ingredients.
Storage: Store leftover pecan bread in an airtight container at room temperature for up to 3 days, or freeze it for longer storage. Wrap well to preserve freshness.

Notes

Toasting the pecans before adding them enhances their flavor and adds a nice crunch.
Do not overmix the batter to prevent a dense bread texture; folding until just combined is ideal.
Use room temperature eggs and butter for best mixing results.
You can substitute buttermilk with regular milk plus a tablespoon of vinegar or lemon juice if buttermilk is unavailable.
Adding spices like nutmeg and allspice is optional but highly recommended for increased depth of flavor.
Ensure the bread is fully cooled before slicing to avoid crumbling.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Bread, Dessert, Snack
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice (approx. 1/12 of loaf)
Calories: 210 kcal
Sugar: 14 g
Sodium: 200 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg

Keywords: Buttermilk bread, Pecan bread, Sweet bread, Southern recipe, Nutty loaf, Cinnamon bread, Baking, Breakfast bread