Ingredients
Main ingredients
- 1 cup chopped pecans Can substitute with walnuts or almonds.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Ensure butter is softened for easier mixing.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute half with whole wheat flour for a heartier texture.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with buttermilk.
- Fold in the chopped pecans until evenly distributed.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 15g
Notes
Serve plain, with butter, jam, or cream cheese. For a special treat, toast slices and drizzle with honey. Can be stored in an airtight container at room temperature for up to three days or frozen for up to three months.
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