Best Pecan Bread
Thanksgiving is just around the corner, and what better way to welcome the autumn season than with the comforting aroma of freshly baked pecan bread filling your home? Moist, nutty, and perfect for breakfast, dessert, or a Thanksgiving side.
Equipment
- 9x5 inch loaf pan
- - Mixing bowls
- - Whisk
- oven
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice)
- 1.5 cups chopped pecans divided
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and lightly flour it.
- Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In a separate bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the buttermilk until the batter is smooth. Gently fold in 1 cup of the chopped pecans; reserve remaining pecans for topping.
- Pour the batter into the prepared loaf pan and sprinkle the remaining ½ cup of chopped pecans evenly over the top.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
Toast pecans beforehand for a deeper flavor, and be careful not to overmix batter to keep bread tender. Use substitutions as needed for gluten-free or vegan versions.