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)
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Add Eggs and Extracts: 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.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
6. Fold in Pecans: Gently fold in the chopped pecans.
7. Pour and Bake: 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.
8. Cool: Allow the bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.