Sweet Alabama Pecan Bread
Creamy, nut-studded, and delightfully buttery, Sweet Alabama Pecan Bread is one of those comforting quick breads that feels like a warm hug on a plate.
Servings: 8 servings
Equipment
- Loaf Pan
- Mixing Bowl
Ingredients
Ingredients
- 1/2 cup Unsalted Butter, melted
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar, packed
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1 cup Buttermilk, room temperature
- 1 1/2 cups All-Purpose Flour measured and leveled
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Chopped Pecans, toasted if desired
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Use a light coating of butter or nonstick spray, and line with parchment for easy removal if you like.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Make sure the butter is warm, not hot, so it doesn’t cook the eggs when added.
- Beat in eggs one at a time, then add vanilla extract. Whisk until the mixture is glossy and well combined.
- Mix in buttermilk until fully combined. Stir just until smooth — overmixing can make the loaf tough.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Sifting is optional but helps remove lumps.
- Gradually fold the dry ingredients into the wet mixture until just combined. Use a rubber spatula and stop when you no longer see streaks of flour.
- Gently fold in chopped pecans. Save a few to sprinkle on top for a pretty, crunchy finish.
- Pour batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to settle the batter.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. If the top browns too quickly, tent with foil for the last 10-15 minutes.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftover slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring slices to room temperature or warm gently before serving.