Sweet Alabama Pecan Bread

This Sweet Alabama Pecan Bread has a wonderful nutty flavor and moist texture, making it a favorite for any gathering. It's customizable and perfect for breakfast or dessert.

Print Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American, Southern

Calories: 250

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups All-purpose flour Provides structure for the loaf.
1 tbsp Baking powder Leavening agent.
1 tsp Baking soda Helps the bread rise.
1 tsp Salt Enhances flavor.
1 tsp Cinnamon Optional, for added flavor.

Wet Ingredients

1/2 cup Unsalted butter Softened for easier mixing.
1/2 cup Granulated sugar For sweetness.
1/2 cup Brown sugar Adds moisture and sweetness.
2 large Eggs Bind ingredients together.
1 tsp Vanilla extract For robust flavor.
1 cup Milk or buttermilk Buttermilk adds tanginess.

Mix-ins

1 cup Pecans Freshly chopped; to be toasted for flavor.

Method

Preparation

Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and optional cinnamon.
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 5 minutes).
Add eggs one at a time, mixing gently until just combined, then stir in vanilla extract.
Gradually mix in dry ingredients, alternating with milk, starting and ending with dry mix. Stir gently until just combined.
Fold in toasted pecans, ensuring even distribution.

Baking

Spread the batter into the prepared loaf pan and bake for 48-58 minutes until a toothpick comes out with moist crumbs.
Cool in the pan for 10 minutes, then remove and cool on a rack. Slice when warm but not hot.

Notes

Tip: Toast the pecans for enhanced flavor. Mix gently to avoid density. A toothpick should come out clean with moist crumbs, not wet batter.