Description

There’s just something about pecans baked into a soft, buttery loaf that makes every bite feel like a hug from home. This bread has roots in Southern kitchens, where pecans are a treasured ingredient passed down from one generation to the next.

Ingredients

Scale

½ cup unsalted butter, melted
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup chopped pecans (plus a few extra for topping)

Instructions

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Add in the eggs one at a time, then stir in the vanilla extract.
Pour in the buttermilk and gently fold in the flour and baking powder until just combined. Be careful not to overmix.
Stir in the chopped pecans, making sure they’re evenly spread throughout the batter.
Pour the mixture into a greased loaf pan and top with a few pecan halves.
Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick comes out clean.
Allow the bread to cool for 10 minutes before removing it from the pan.
Slice it warm and serve with butter—or enjoy it plain.

Notes

Toast your pecans before adding them in for an even deeper flavor. Add a sprinkle of cinnamon or nutmeg if you like. This bread freezes beautifully—wrap tightly and save a loaf for later.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 170mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: pecan bread, sweet bread, southern baking, dessert loaf