Ah, Sweet Alabama Pecan Bread! 🍞🌰 This is a rich, moist, nutty quick bread loaded with pecans and often sweetened with brown sugar or molasses. Perfect for breakfast, snacks, or holiday treats. Here’s a detailed recipe:
Sweet Alabama Pecan Bread Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar (light or dark)
- 2 large eggs
- ½ cup buttermilk (or milk + ½ tsp vinegar)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (plus extra for topping)
Instructions:
- Preheat oven: 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, salt, and cinnamon.
- Cream butter & sugar: In another bowl, beat softened butter and brown sugar until fluffy.
- Add eggs & vanilla: Beat in eggs one at a time, then add vanilla.
- Combine with milk: Alternate adding dry ingredients and buttermilk to the butter mixture, mixing gently until smooth.
- Fold in pecans: Stir in 1 cup of chopped pecans.
- Pour & top: Pour batter into the prepared pan. Sprinkle extra pecans on top.
- Bake: 50–60 minutes, or until a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.
Tips
- Optional sweetness boost: Drizzle a simple glaze of powdered sugar + milk after cooling.
- Make it extra moist: Fold in ¼ cup applesauce or mashed banana.
- Storage: Wrap tightly; keeps 3–4 days at room temp or freezes well.
If you want, I can also give a keto-friendly Sweet Alabama Pecan Bread version—still rich and nutty, but low-carb.
Do you want me to do that?
