Pecan Raisin Bread is a deliciously hearty loaf that combines the nutty crunch of pecans with the natural sweetness of raisins, making it perfect for breakfast or a snack. The rich aroma of cinnamon and nutmeg adds warmth to each bite, while the soft, slightly chewy texture pairs wonderfully with a cup of coffee or tea. Whether enjoyed fresh out of the oven with a smear of butter or toasted with a drizzle of honey, this bread is a comforting treat that brings together wholesome flavors and rustic charm. It’s a great way to start your day or to enjoy as an afternoon pick-me-up!
Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1 cup chopped pecans
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
- Add Eggs, Buttermilk, and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the buttermilk and vanilla extract, mixing until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the bread tough.
- Fold in Raisins and Pecans: Gently fold in the raisins and chopped pecans until evenly distributed throughout the batter.
- Pour into the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil for the last 15-20 minutes of baking.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Enjoy your homemade Pecan Raisin Bread with a cup of coffee or tea for a delightful treat!
