Description
Sweet Alabama Pecan Bread is a moist, flavorful loaf combining rich butter, a blend of granulated and brown sugars, and crunchy chopped pecans. Perfect as a sweet breakfast treat or an afternoon snack, this bread boasts a tender crumb enriched with buttermilk and warm vanilla, baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Sugars
- 1 cup granulated sugar
- 1/2 cup brown sugar
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Sugars and Butter: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, ensuring an even texture, then mix in the vanilla extract for flavor.
- Incorporate Buttermilk: Stir in the buttermilk gradually until it is fully combined with the wet ingredients, contributing moisture and tenderness.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture gently until just combined to avoid overmixing, which could toughen the bread.
- Add Pecans: Gently fold in the chopped pecans, evenly distributing them through the batter for crunch and flavor.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool: Let the bread cool in the pan for 10 minutes to settle, then transfer to a wire rack to cool completely before slicing to maintain its shape and texture.
Notes
- For extra flavor, toast the pecans lightly before adding them to the batter.
- Ensure not to overmix the batter to keep the bread tender and moist.
- Buttermilk can be substituted with milk plus 1 tablespoon lemon juice or vinegar as a quick alternative.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
