Sweet Alabama Pecan Bread
A delightful treat combining rich flavors of pecans with moist, sweet bread, perfect for breakfast or dessert.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted Ensure it is melted before mixing.
- 1 cup granulated sugar
- ½ cup brown sugar Packed brown sugar works best.
- 2 large eggs Use at room temperature.
- 1 teaspoon vanilla extract
- 1 cup buttermilk Use at room temperature.
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Mix-Ins
- 1 cup chopped pecans Consider toasting for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Stir in the buttermilk until fully combined.
Mixing Dough
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Gently fold in the chopped pecans, ensuring they are evenly distributed.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Serve warm or at room temperature, with butter or cream cheese. Store in an airtight container for up to 3 days, or refrigerate for a week. Can freeze for up to 3 months.