Sweet Alabama Pecan Bread Recipe
Ingredients:
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1 ¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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½ cup unsalted butter, softened
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1 cup brown sugar (packed)
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2 large eggs
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½ cup buttermilk (or regular milk with 1 tsp lemon juice)
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1 tsp vanilla extract
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1 cup chopped pecans (plus extra for topping, optional)
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½ cup sweetened shredded coconut (optional, for extra Southern flair)
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½ cup finely chopped dates or raisins (optional)
Optional Glaze:
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½ cup powdered sugar
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1–2 tbsp milk
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¼ tsp vanilla extract
Instructions:
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Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
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Cream Butter and Sugar: In a large bowl, beat butter and brown sugar until fluffy.
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Add Eggs and Flavoring: Beat in eggs one at a time, then stir in vanilla extract.
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Combine Wet and Dry: Alternately add flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined.
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Add Pecans (and optional ingredients): Fold in chopped pecans, coconut, and/or dried fruit.
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Bake: Pour batter into prepared loaf pan. Sprinkle extra pecans on top if desired. Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
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Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
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Optional Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over cooled bread for extra sweetness.
This bread is rich, nutty, and perfectly sweet, great for breakfast, tea, or dessert. It keeps well wrapped at room temperature for 3–4 days, or you can freeze slices.
If you want, I can also give a “quick and extra gooey” version that caramelizes the pecans for a more decadent Alabama-style flavor. That one’s my personal favorite. Do you want me to share that version too?