Description
Sweet Alabama Pecan Bread is a rich and moist loaf perfect for breakfast or dessert. Loaded with chopped pecans and a hint of vanilla, this bread combines a tender crumb with a delightful nutty crunch. Ideal for pecan lovers seeking a classic Southern treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup butter, softened
- 1 cup sugar
Add-ins
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the bread evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which creates the base for a tender crumb.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully emulsify and add structure to the batter.
- Mix in Vanilla: Stir in the vanilla extract to infuse the bread with a warm, sweet aroma.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add this dry mixture to the wet mixture alternating with buttermilk, mixing just until combined to avoid overworking the batter.
- Fold in Pecans: Gently fold in the chopped pecans to distribute them evenly without deflating the batter.
- Prepare Pan and Pour Batter: Grease a loaf pan thoroughly and pour the batter into it, spreading it evenly with a spatula.
- Bake: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean, ensuring the bread is fully cooked.
- Cool: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing, which helps maintain its texture.
Notes
- For extra flavor, toast the pecans lightly before folding them into the batter.
- Check the bread at 60 minutes, as oven temperatures may vary; avoid overbaking to keep the bread moist.
- Butter can be substituted with margarine or oil for a dairy-free version, but texture may vary.
- Store the bread wrapped tightly at room temperature for up to 3 days, or freeze for longer storage.
