Description
Sweet Alabama Pecan Bread is a moist and flavorful loaf combining the richness of melted butter and buttermilk with the natural sweetness of brown and granulated sugar. Enhanced by crunchy chopped pecans, this classic Southern-style bread is perfect for breakfast, snacks, or dessert. Its tender crumb and nutty flavor make it a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Dry Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or alternatively, line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Butter and Sugars: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined, creating a sweet, buttery base.
- Add Eggs and Vanilla: Beat the eggs into the sugar-butter mixture one at a time to emulsify and incorporate them evenly. Then, stir in the vanilla extract for flavor.
- Incorporate Buttermilk: Stir the buttermilk into the wet ingredients until fully blended, adding moisture and tenderness to the batter.
- 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 Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until just combined to maintain a tender bread texture. Avoid overmixing.
- Add Pecans: Gently fold in the chopped pecans to add a crunchy, nutty flavor throughout the bread.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top evenly.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean with no wet batter.
- Cool the Bread: Let the bread cool in the pan for 10 minutes to set, then carefully remove it and transfer it to a wire rack to cool completely before slicing.
Notes
- Make sure not to overmix the batter when combining wet and dry ingredients to keep the bread tender and avoid toughness.
- If you don’t have buttermilk, substitute with 1 cup of milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes before using.
- For an extra crunch, toast the pecans lightly before folding them into the batter.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice it and wrap tightly before freezing for convenient future use.
