Here’s a classic recipe for Sweet Alabama Pecan Bread—a moist, sweet quick bread loaded with toasted pecans and a buttery, rich flavor. Perfect for breakfast, tea, or dessert.
Sweet Alabama Pecan Bread
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- Optional glaze: ½ cup powdered sugar + 1–2 tsp milk or cream
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
- Toast pecans in a dry skillet for 3–5 minutes until fragrant (optional but enhances flavor).
2. Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in vanilla and buttermilk.
4. Combine
- Gradually fold dry ingredients into wet ingredients.
- Stir in toasted pecans.
5. Bake
- Pour batter into prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool 10–15 minutes in pan, then remove to wire rack.
6. Optional Glaze
- Whisk powdered sugar and milk until smooth.
- Drizzle over cooled bread for extra sweetness.
Tips
- Don’t overmix batter—fold gently to keep bread tender.
- Add flavor twists: sprinkle cinnamon, nutmeg, or chocolate chips.
- Storage: Wrap cooled bread in foil or store in an airtight container for up to 3 days. Freeze for up to 2 months.
If you want, I can also give you a “Caramel Pecan” version with a gooey topping that’s decadent and perfect for holidays.
Do you want me to do that?
