Ah, yes! Sweet Alabama Pecan Bread is a classic, moist, nutty, and slightly sweet quick bread — perfect for breakfast, snacks, or dessert. Here’s a full, foolproof recipe:
Sweet Alabama Pecan Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for warmth)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk + 1/2 teaspoon vinegar)
- 1 cup chopped pecans, toasted if desired
- Optional: 1/2 cup brown sugar for topping
Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- Cream butter and sugar
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla extract.
- Combine wet and dry ingredients
- Gradually mix the flour mixture into the butter mixture, alternating with buttermilk.
- Stir until just combined — do not overmix.
- Add pecans
- Fold in chopped pecans, reserving a few to sprinkle on top if desired.
- Pour into pan
- Pour batter into the prepared loaf pan.
- Optional: sprinkle the top with reserved pecans and brown sugar for a crunchy, sweet topping.
- Bake
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too fast, cover loosely with foil during the last 10–15 minutes.
- Cool and serve
- Let bread cool in the pan for 10–15 minutes before transferring to a wire rack.
- Slice and enjoy plain, or spread with butter or cream cheese.
Tips
- Toasting pecans: Enhances the nutty flavor — just toast in a dry skillet over medium heat for 3–5 minutes.
- Add-ins: A handful of mini chocolate chips or dried cranberries makes it extra special.
- Storage: Keeps in an airtight container for 3–4 days at room temperature, or freeze for up to 2 months.
If you want, I can also give a quick 1-bowl, no-mixer version of this bread that’s even faster and still super moist — perfect for lazy mornings.
Do you want me to do that?
