Coconut Pecan Buttermilk Bread

Moist, nutty, and perfectly sweet — Coconut Pecan Buttermilk Bread fresh from the oven.

Made with tangy buttermilk for a soft, rich crumb, it’s loaded with shredded coconut and toasted pecans for a delicious contrast of textures. A hint of vanilla and a golden crust complete this comforting treat, perfect for breakfast, brunch, or an anytime indulgence.

Ingredients:

1/2 cup Unsalted Butter, melted
1 cup Sugar
1/2 cup Brown Sugar
2 Eggs
1 tsp Vanilla Extract
1 cup Buttermilk
1 1/2 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup Chopped Pecans
1 cup Sweetened Shredded Coconut

Instructions:

  1. Preheat oven to 350F. Grease and flour a loaf pan.
  2. In a big bowl, stir together butter, sugar, brown sugar, eggs, vanilla, and buttermilk.
  3. Add in flour, baking powder, baking soda, and salt until just mixed.
  4. Gently fold in chopped pecans and shredded coconut.
  5. Pour into the loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
  6. Let cool in the pan for 10 minutes, then move to a rack to cool completely.
  7. Enjoy! Slice and serve.

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