Buttermilk Pecan Bread
Buttermilk Pecan Bread offers a moist, flavorful loaf with crunchy pecans and a hint of sweetness, perfect for breakfast, brunch, or teatime enjoyment.
Ingredients
Instructions
- Preheat the oven to 350°F and grease a loaf pan.
- In a mixing bowl, combine melted butter, brown sugar, and egg; mix well.
- Add flour, buttermilk, baking powder, baking soda, and salt; stir until just combined.
- Fold in broken pecans evenly into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure not to overmix the batter when combining the dry and wet ingredients, as this can lead to a denser bread. If desired, you can add chocolate chips for extra sweetness, which pairs beautifully with Kentucky Pecan Cake.
Serving Suggestions
This buttermilk pecan bread is delicious served warm with a pat of butter or cream cheese. It pairs well with a cup of coffee or tea for breakfast or an afternoon snack. For a more indulgent treat, drizzle some Mother Ripp'S Hot Fudge Sauce over the top. You can also serve it alongside a scoop of vanilla ice cream for a delightful dessert.
Storage & Reheating
Store any leftover buttermilk pecan bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw at room temperature and warm it in the oven at 350°F for about 10-15 minutes before serving to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Pecan Bread contains roughly 450 calories, with 4g protein, 102g carbohydrates, and 4g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1337mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Both will add a different flavor and texture to the bread. Just make sure to chop them roughly so they incorporate well into the batter.
What can I do if my bread is too dry?
If your bread turns out dry, it may be due to overbaking or too much flour. You can add a bit of butter or a drizzle of honey on top before serving to moisten each slice. Alternatively, serve it with cream cheese or a spread to enhance the moisture.
Can I make this recipe gluten-free?
Absolutely! To make gluten-free buttermilk pecan bread, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum, or add a teaspoon to help with the texture. Keep an eye on the baking time, as gluten-free batters can sometimes bake faster.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).