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Sweet Alabama Pecan Bread

A delicious and moist bread with a wonderful nutty flavor that is perfect for breakfast or dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American, Southern
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use King Arthur flour for best results.
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon Optional.
Wet Ingredients
  • 1/2 cup unsalted butter Softened.
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk or buttermilk Buttermilk preferred.
Add-ins
  • 1 cup pecans Chopped and toasted.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
  3. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and optional cinnamon.
  4. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 5 minutes.
  5. Add eggs one at a time, mixing gently until just combined, then stir in the vanilla extract.
Baking
  1. Gradually mix in the dry ingredients, alternating with milk, starting and ending with the dry mix. Stir gently until just combined.
  2. Fold in the toasted pecans.
  3. Spread the batter into the prepared loaf pan and bake for 48-58 minutes until a toothpick comes out with moist crumbs.
Cooling
  1. Cool in the pan for 10 minutes, then lift out and cool on a rack. Slice when warm but not hot.

Notes

Toast the pecans for maximum flavor. Do not rush the mixing process to prevent dense bread. For variations, try adding chocolate chips or fruit.