Sweet Alabama Pecan Bread
A cozy and quick bread that combines buttery, nutty flavors with crunchy pecans, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all purpose flour Spoon and level the flour to avoid extra packing.
- 1 tbsp baking powder Ensures proper rise.
- 1/2 tsp baking soda Works in combination with baking powder.
- 1/2 tsp salt Balances sweetness.
- 1 pinch ground cinnamon Optional, use lightly to not overshadow pecans.
Wet Ingredients
- 1/2 cup unsalted butter Softened to room temperature.
- 1/2 cup granulated sugar Provides structure.
- 1/2 cup brown sugar Adds moisture and caramel flavor.
- 2 large eggs Room temperature for even mixing.
- 1 cup milk or buttermilk Buttermilk preferred for extra tenderness.
- 1 tbsp vanilla extract Essential for flavor.
Pecans
- 1 cup pecans Chopped; toast for enhanced flavor.
---Advertisement---
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9 by 5 inch loaf pan and line with parchment paper.
- Toast pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Cool, then chop.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and optional cinnamon.
Mixing
- In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing just until combined, then stir in vanilla.
- Gradually mix in the dry ingredients alternating with milk or buttermilk, starting and ending with the dry mix. Stir gently until just combined.
- Fold in the chopped pecans.
Baking
- Spread the batter evenly into the prepared pan and tap to release large air bubbles. Bake for 48 to 58 minutes, or until the top springs back and a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes, then lift out and cool on a rack. Slice when warm but not hot.
---Advertisement---
Note
Store wrapped at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months.