Description
A moist, buttery treat infused with the crunch of pecans and a gentle touch of sweetness.
Ingredients
Scale
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or substitute with regular milk + 1 tsp lemon juice/vinegar)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chopped pecans
Instructions
- Begin by preheating your oven to 350°F (175°C). This ensures optimal baking conditions, allowing your Sweet Alabama Pecan Bread to rise and bake evenly. While the oven is heating, grease your 9×5-inch loaf pan well or line it with parchment paper for easy release after baking.
- In a large mixing bowl, add the melted butter. Combine it with both the granulated and brown sugar, stirring until you achieve a smooth mixture. The goal here is to incorporate air into the batter, which contributes to the lightness of the bread. Next, beat in the eggs one at a time, ensuring they’re fully integrated before adding the next. Stir in the vanilla extract and add the buttermilk. The mixture should be creamy and well-combined, setting a solid foundation for the subsequent dry ingredients.
- In a separate bowl, whisk your flour together with the baking powder, baking soda, and salt. Whisking aerates the flour and ensures that the leavening agents are evenly distributed. Gradually add the dry ingredients to your wet mixture. It’s crucial to fold them in gently or mix with a spatula until just combined. Avoid overmixing, as this may lead to a dense bread rather than a light and fluffy one.
- Next, gently fold in the chopped pecans. This step is vital, as it allows for even distribution throughout the batter, giving every slice a delightful crunch. Use a spatula and be gentle, as you want the nuts to be evenly spaced without mashing your batter.
- Once the batter is ready, pour it into your prepared loaf pan and smooth the top using a spatula. Slide the pan into your preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the bread has set and is fully baked. Once done, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling period helps the bread stay moist while also firming it up for slicing.
Notes
Ensure your ingredients are at room temperature for better mixing and texture. Check the bread at the 50-minute mark; baking times can vary based on your oven. For more pecan flavor, consider using toasted pecans in your batter. Store leftover bread in an airtight container to keep it fresh and moist for up to several days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
Nutrition
- Calories: Approx. 250 per slice
- Sodium: 180 mg
- Protein: 4 g