Sweet Alabama Pecan Bread 🍞🌰

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully combined.
Add the dry ingredients and buttermilk: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix.
Fold in the pecans and dates (optional): Gently fold in the chopped pecans and optional dates or raisins into the batter.
Pour into the pan: Pour the batter into the prepared loaf pan, spreading it evenly.

Prepare the topping: In a small bowl, mix together the melted butter, brown sugar, and chopped pecans.
Top the bread: Sprinkle the topping evenly over the batter in the loaf pan.

Bake the bread: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Slice and enjoy: Slice the Sweet Alabama Pecan Bread and enjoy it warm or at room temperature. It’s perfect for breakfast, a snack, or dessert!

For extra flavor: Toast the pecans in a dry skillet for a few minutes until fragrant before adding them to the batter and topping for added depth of flavor.
Substitute: If you don’t have buttermilk, you can make your own by adding 1 teaspoon of lemon juice or vinegar to 1/2 cup of regular milk and letting it sit for 5 minutes.
Make ahead: This bread keeps well for 2-3 days at room temperature in an airtight container, or it can be frozen for up to 3 months. Simply thaw at room temperature when ready to serve.