Sweet Alabama Pecan Bread

Ingredients:

Wet Ingredients:

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 tsp almond extract

Dry Ingredients:

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Mix-ins & Moisture:

• 1 cup buttermilk

• 1 cup pecans, chopped (toast for extra flavor!)

For Pans:

• Butter + flour or parchment paper

Directions:

1. Prep: Preheat oven to 350°F (175°C). Grease and flour two 9×5 loaf pans.

2. Cream: In your stand mixer, beat butter and sugar 2-3 mins until fluffy.

3. Wet Mix: Add eggs one at a time. Mix in vanilla & almond extracts.

4. Dry Mix: In a bowl, whisk flour (sifted with sifter), baking powder, baking soda, and salt.

5. Combine: Alternately add dry mix and buttermilk to butter mixture, starting and ending with flour. Mix until just combined!

6. Pecans: Fold in toasted pecans.

7. Bake: Divide batter into pans. Bake 50-60 mins until toothpick clean.

8. Cool: Rest in pans 10 mins, then transfer to cooling rack.

Serving Tip:

Serve warm with a pat of butter or a drizzle of honey. Keeps wonderfully moist for days—wrap well and store at room temp or freeze for later!