Homemade Pecan Bread
A delightful combination of flavors and textures, this homemade pecan bread is perfect for any occasion, offering buttery richness and crunchy pecans in every slice.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened Make sure butter is softened to room temperature.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk Can be substituted with dairy-free milk for a dairy-free option.
Add-Ins
- 1 cup chopped pecans Try toasting them lightly for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream the butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or toasted; delicious with butter or cream cheese. Store in an airtight container for up to three days or freeze for up to three months. For variations, try adding chocolate chips, dried fruit, or substituting half of the flour with whole wheat flour.