Why Make This Recipe
Pecan bread is a delicious treat that combines the rich flavors of nuts, sugar, and spice into a perfect loaf for breakfast or dessert. It’s easy to make and brings warmth to any kitchen with its lovely aroma while baking. Plus, it’s a great way to enjoy the nutty crunch of pecans in a soft, moist bread. Whether you want to impress guests or simply indulge yourself, this recipe is sure to be a hit.
How to Make Pecan Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans (plus extra for topping)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.
- In another bowl, mix the buttermilk, melted butter, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top. If you like, sprinkle extra pecans on top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Pecan Bread
Pecan bread is best enjoyed warm, sliced, and ready for spreading with butter or cream cheese. It also pairs well with a cup of coffee or tea. You can serve it as a breakfast treat, a snack, or even as a dessert after a meal.
How to Store Pecan Bread
Once your pecan bread has completely cooled, you can store it in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can last up to three months in the freezer. When you’re ready to enjoy it again, simply thaw at room temperature.
Tips to Make Pecan Bread
- Make sure your butter is melted and slightly cooled before mixing it with other ingredients to avoid cooking the eggs.
- For an extra touch, toast the pecans lightly before adding them to the batter for enhanced flavor.
- If you want a sweeter bread, consider adding a few chocolate chips to the mix.
Variation
Feel free to mix in other ingredients, like chocolate chips, dried cranberries, or a splash of maple syrup for a different flavor. You can also substitute walnuts for pecans if you prefer.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. To make a buttermilk substitute, simply add one tablespoon of vinegar or lemon juice to a cup of milk and let it sit for a few minutes.
How can I tell when my pecan bread is done baking?
Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make this recipe gluten-free. Just make sure your other ingredients are also gluten-free.
Pecan Bread
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk Can substitute regular milk with vinegar or lemon juice.
- 0.5 cups unsalted butter, melted Make sure it's slightly cooled.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups chopped pecans Plus extra for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.
- In another bowl, mix the buttermilk, melted butter, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top. If you like, sprinkle extra pecans on top.
Baking
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
