Ingredients

  • 1 cup sugar shopping list
  • 1 cup of buttermilk shopping list
  • 1/2 cup butter, at room temperature shopping list
  • 2 eggs shopping list
  • 2 cups all-purpose flour shopping list
  • 2 cup chopped toasted/roasted pecans (* see note below) shopping list
  • 1/2 teaspoon baking powder shopping list
  • 1/2 teaspoon baking soda shopping list
  • 1/2 teaspoon salt shopping list
  • *Roasting or toasting your pecans- place pecans on a non-stick surface/cookie sheet or pan and place in a HOT 350 degree oven for at least 10 minutes. Remove from the oven and try breaking one of the nuts in half. My rule is that if they break very easily and smell nutty, they have finished baking. Cool the pecans and chop them coarsely. The finer they are chopped, the denser your bread will be so a good coarse chop is all you need. (If they are not easy to break in half, put them back in the oven and check in five minutes. You do not want a burned pecan flavor in your bread.) shopping list
  • *You can also dry "fry" pecans in a skillet by simply heating a frying pan and moving the nuts in the pan, over the heat until they become fragrant with that lovely nutty smell. Just make sure you keep moving the nuts in the pan. The minute you ignore them, they will burn! shopping list

How to make it

  • Heat oven to 350°F.
  • Line a 9 inch loaf pan with non-stick foil (I use Reynold's brand) or butter/non-stick spray your loaf pan.
  • Beat the butter and sugar until fluffy.
  • Add each egg, blending well and add the buttermilk. The batter might look curdled but its fine.
  • Mix the flour, nuts, baking powder, baking soda and salt. and to buttermilk mixture.
  • Stir just until dry ingredients are moistened.
  • Pour into your loaf pan.
  • Bake for 1 hour/60 minutes or until toothpick inserted in center comes out clean.
  • Let the bread cool completely. If you don't, when you try and slice it while its hot or very warm, the bread may break apart.
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Reviews & Comments 1

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    " It was excellent "
    Khariel ate it and said...
    Delicious - not overly sweet, was PERFECT exactly the way it was flavorful & nutty. Mine turned out moist on the inside & crusty on the outside, exactly the way a good bread should. Never realized toasting the nuts really does make a difference. Wow - intensifies their flavor, so thank you for that tip as well. {Guess if someone wanted it sweeter they could sprinkle it with a little powdered sugar. That's what they do over pecan pancakes at a nearby restaurant. Or perhaps purchase pecans from Sunnyland Farms - their smallest pecans are packed full of sweet flavor. Or some other place that offers fresh pecans). I have a real sweet tooth & this taste PERFECT, AS IS. My craving is fulfilled. Thank you for sharing your recipe, it's a keeper that and I'm sure will be a family favorite once they sink their teeth into it. I'll definitely be making it again.
    Was this review helpful? Yes Flag
    " It was excellent "
    essentialingredients ate it and said...
    Made this with walnuts instead of pecans (that's what I had on hand) and added a teaspoon of pumpkin pie spice. I agree that it isn't too sweet, but I didn't mind that at all since it is very flavorful. Mine turned out quite moist too. All in all - a really good and easy to make recipe.
    Was this review helpful? Yes Flag
  • pointsevenout 3 years ago
    Chock full o' nuts. Cold be a little sweeter and moister but a good bread just the same.
    See also Pecan Nut Breadwith Walnuts
    Was this review helpful? Yes Flag

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