Ah, Sweet Alabama Pecan Bread—a rich, nutty, sweet bread with a soft, buttery texture and crunchy pecan topping. Here’s a complete recipe:
Ingredients
For the bread:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional, for warmth)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or milk + 1 tsp lemon juice)
- 1 cup chopped pecans (plus extra for topping)
For the pecan topping:
- ¼ cup brown sugar
- 2 tbsp unsalted butter, melted
- ¼ tsp cinnamon
- ¼ cup chopped pecans
Instructions
1. Preheat & prep pan:
- Preheat oven to 175°C / 350°F.
- Grease a 9×5-inch loaf pan and lightly dust with flour or line with parchment paper.
2. Mix dry ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter & sugar:
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
4. Combine wet & dry:
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
- Fold in 1 cup of chopped pecans.
5. Prepare pecan topping:
- Mix brown sugar, melted butter, cinnamon, and pecans.
6. Assemble & bake:
- Pour batter into the prepared loaf pan.
- Sprinkle pecan topping evenly over the batter.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & serve:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy warm or at room temperature!
💡 Tips:
- For extra sweetness and crunch, drizzle a little honey or maple syrup over the bread after baking.
- Toasting the pecans before adding them enhances the flavor.
- This bread freezes well—wrap tightly and freeze for up to 2 months.