Ah, Sweet Alabama Pecan Bread—a rich, nutty, buttery bread that’s slightly sweet and packed with toasted pecans! 🥖🌰 It’s perfect for breakfast, dessert, or just a snack with coffee. Here’s a classic recipe:
Sweet Alabama Pecan Bread Recipe
Ingredients (for 1 loaf)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- Optional: 1/4 tsp cinnamon for extra warmth
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Toast the pecans:
- Spread pecans on a baking sheet and toast in the oven 5–7 minutes, until fragrant. Set aside.
- Mix dry ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
- Cream butter and sugar:
- In a large bowl, beat butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in vanilla extract.
- Combine wet and dry ingredients:
- Alternately add flour mixture and buttermilk to the butter mixture, starting and ending with flour.
- Fold in toasted pecans.
- Bake:
- Pour batter into prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve:
- Let bread cool in the pan 10 minutes, then transfer to a wire rack.
- Slice and enjoy plain, with butter, or even drizzled with honey.
💡 Tips:
- For extra flavor, brown the butter before mixing—it adds a nutty richness.
- You can add a glaze of powdered sugar and milk for a sweet finish.
- Pecans can be chopped finely or roughly depending on whether you want big crunchy bites or even nut distribution.
If you want, I can also give a “super moist and gooey” version that uses brown sugar, vanilla, and extra butter for a more decadent Southern-style bread.
Do you want me to share that richer version?
