I’m all for a nut bread; they lend themselves to such a variety of uses, particularly when toasted with butter and served with breakfast or brunch. Too, they are usually quite straight-forward to prepare and bake. This one checks all the boxes. Hope you enjoy it.
INGREDIENTS
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans (toasted, if desired), and some extra to sprinkle on the top before baking
DIRECTIONS
Preheat your oven to 350°F (175°C).
Grease and flour two 9×5-inch loaf pans.
In a large mixing bowl (you can use a stand mixer), cream the softened butter and granulated sugar together until light and fluffy.
Incorporate the eggs, one at a time, ensuring each is fully mixed in before adding the next.
Add the vanilla and almond extracts and mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
Gently fold in the chopped pecans.
Divide the batter evenly between the prepared loaf pans.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
never 2 old 2 start cooking 