Ingredients
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½ cup unsalted butter, melted (or browned for extra flavor)
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1 cup granulated sugar
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½ cup brown sugar, packed
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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1 cup buttermilk (or 1 cup milk + 1 Tbsp vinegar/lemon juice, rested 5 min)
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1½ cups all-purpose flour
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1 teaspoon baking powder
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1 cup pecans, chopped & toasted
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (line with parchment for easy removal).
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Toast pecans on a baking sheet for 5–7 minutes, until fragrant. Set aside to cool.
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Mix wet ingredients: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time. Stir in vanilla and buttermilk.
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Mix dry ingredients: In another bowl, whisk flour and baking powder together.
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Combine: Gently stir dry ingredients into wet until just combined—don’t overmix.
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Fold in pecans, reserving a few to sprinkle on top.
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Bake: Pour batter into loaf pan, smooth top, and sprinkle with reserved pecans. Bake 50–60 minutes, or until a toothpick comes out clean.
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Cool: Rest in pan 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
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Enjoy plain or with a pat of butter.
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Warm a slice and top with vanilla ice cream for dessert.
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Freeze slices individually for a quick treat anytime.