Description
A delightful twist on classic bread, combining the rich, nutty flavor of pecans with creamy buttermilk for a tender loaf perfect for breakfast or cozy afternoons.
Ingredients
Scale
- 1 cup Pecans, finely chopped
- 3 cups Self-rising flour
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 1/2 cup Vegetable oil
- 1 cup Buttermilk
- 2 large Eggs, beaten
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Combine the self-rising flour, granulated sugar, brown sugar, and salt in a large mixing bowl. Whisk to incorporate.
- Mix together the vegetable oil, buttermilk, and beaten eggs in another bowl until well combined. Stir in the vanilla extract.
- Add the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the finely chopped pecans until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve warm with butter or honey. Can toast slices with ice cream for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg