Description
A rich, moist quick bread loaded with pecans, featuring a classic sweet and buttery Southern flavor profile.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups chopped pecans, plus 1/4 cup for topping
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix.
- Gently fold in the 1 1/2 cups of chopped pecans.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup of pecans over the top.
- Bake for 55 to 65 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- For an extra sweet finish, drizzle a simple glaze (1 cup powdered sugar mixed with 2 tablespoons milk) over the cooled loaf.
- If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Use fresh pecans for the best flavor and crunch.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 210
- Fat: 19
- Saturated Fat: 7
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 5
- Cholesterol: 65