Moist, buttery, and loaded with crunchy pecans — this Southern classic is somewhere between a cake, a bread, and a dessert. It’s unbelievably easy, stays moist for days, and tastes just as delicious for breakfast as it does for dessert.
⭐ Ingredients
Dry Ingredients
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2 cups all-purpose flour
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1 ½ cups granulated sugar
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1 cup chopped pecans
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
Wet Ingredients
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2 large eggs
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1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rest 10 minutes)
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½ cup vegetable oil (or melted butter for richer flavor)
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1 teaspoon vanilla extract
For the Top (Optional but recommended)
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Whole pecan halves for decoration
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2–3 tablespoons melted butter brushed on top after baking
🥣 Instructions
1️⃣ Preheat the Oven
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Preheat to 350°F (175°C).
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Grease a 9×5-inch loaf pan or line it with parchment for easy removal.
2️⃣ Mix Dry Ingredients
In a large bowl, whisk together:
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Flour
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Sugar
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Baking powder
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Baking soda
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Salt
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Chopped pecans
Stir until the pecans are well-coated — this prevents them from sinking to the bottom.
3️⃣ Combine Wet Ingredients
In a separate bowl, whisk:
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Eggs
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Buttermilk
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Oil or melted butter
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Vanilla extract
Mix until the mixture is smooth and creamy.
4️⃣ Bring It All Together
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Pour the wet mixture into the dry mixture.
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Gently fold with a spatula until just combined.
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Do not over-mix — this keeps the bread soft and tender.
