Honey Butter Alabama Pecanbread My Southern Secret

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan (or line with parchment paper, leaving an overhang).
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
6. Gently fold in the chopped pecans.
7. In a small bowl, combine softened butter, honey, milk/cream, and salt. Mix well until smooth.
8. Pour half of the batter into the prepared loaf pan. Dollop half of the honey butter mixture over the batter. Swirl with a knife or skewer.
9. Pour the remaining batter over the honey butter layer. Dollop the remaining honey butter mixture on top and swirl again.
10. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean (or with just a few moist crumbs).
11. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.