Sweet Alabama Pecan Bread (Print-Friendly Version)
Southern-inspired pecan bread with a rich, buttery crumb and irresistible nutty crunch in every slice.
# What You’ll Need to Make This:
→ Wet Ingredients
01 -
120 g unsalted butter, melted
02 -
200 g granulated sugar
03 -
110 g brown sugar, packed
04 -
2 large eggs, at room temperature
05 -
5 ml vanilla extract
06 -
240 ml buttermilk, at room temperature
→ Dry Ingredients
07 -
190 g all-purpose flour
08 -
5 g baking powder
09 -
2 g baking soda
10 -
1 g kosher salt
→ Mix-ins
11 -
120 g pecans, roughly chopped
12 -
Butter and flour, for greasing and dusting the tin
# How to Prepare:
01 -
Preheat oven to 175°C. Generously grease a 23x13 cm loaf pan with butter and dust with flour, tapping out any excess for easy release.
02 -
In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until mixture is glossy and combined.
03 -
Whisk in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract until the mixture is smooth and fragrant.
04 -
Add the buttermilk and stir gently until just combined. The mixture may look curdled at this stage.
05 -
In a separate medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
06 -
Gradually add dry ingredients into the wet ingredients, stirring gently with a spatula just until combined. Avoid overmixing to maintain a tender crumb.
07 -
Carefully fold in chopped pecans, distributing them evenly throughout the batter.
08 -
Transfer batter to prepared pan and spread evenly. Bake in the center of the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 -
Allow bread to cool in the pan for 10 minutes, then turn onto a wire rack to cool completely. Slice with a sharp knife once cooled.
# Extra Tips:
01 -
Use room temperature eggs and buttermilk for a smoother batter.
02 -
Lightly toast pecans in a dry skillet for 2-3 minutes for enhanced flavor.
03 -
Do not overmix the batter to avoid a dense, tough crumb.
04 -
Let bread cool fully before slicing for clean cuts.
05 -
If the top browns too quickly, loosely tent with foil after 35 minutes.
06 -
Bread can be stored covered at room temperature for up to 3 days or frozen for up to 3 months.
07 -
If buttermilk is unavailable, mix 240 ml milk with 15 ml lemon juice or vinegar and let sit 5 minutes before using.