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)
Fresh pecans work best, but any good quality pecans will do. Chop them into pea-sized pieces so they distribute evenly throughout the bread.
Step by Step Instructions
Step 1: Prep Everything
Preheat your oven to 350°F and grease and flour two 9×5-inch loaf pans.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This takes about 3-4 minutes with an electric mixer.
Step 3: Add Eggs and Extracts
Add the eggs one at a time, making sure each one is completely mixed in before adding the next. Then add both extracts and mix until combined.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Combine Everything
Add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined.
Step 6: Add Pecans
Gently fold in the chopped pecans.
Step 7: Bake
Divide the batter evenly between your prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool
Let the bread cool in the pans for about 10 minutes before turning out onto a wire rack to cool completely.
