Here’s a classic Alabama Pecan Bread recipe—a sweet, nutty quick bread that’s perfect for breakfast, brunch, or a cozy snack 🍞🌰
Alabama Pecan Bread
Makes 1 loaf
Ingredients
- 1 cup chopped pecans, toasted
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
Instructions
- Preheat oven
350°F (175°C). Grease and flour a 9×5-inch loaf pan. - Toast pecans
Spread pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant. Set aside to cool. - Mix dry ingredients
In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon. - Cream butter & sugar
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. - Combine
Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Fold in pecans. - Bake
Pour batter into the prepared loaf pan. Bake 50–60 minutes, or until a toothpick comes out clean. - Cool & serve
Let cool in pan 10 minutes, then remove to a wire rack. Slice and enjoy!
💡 Tips
- Add a drizzle of simple glaze (powdered sugar + milk) for extra sweetness.
- Swap ¼ cup sugar for brown sugar for a deeper flavor.
- Stir in ½ cup chocolate chips for a treat variation.
If you want, I can also give you a quick mini-loaf version or a keto-friendly Alabama pecan bread.
