Sweet Alabama Pecan Bread
Creamy, nutty, and impossibly comforting, Sweet Alabama Pecan Bread is the kind of loaf that fills your kitchen with warm, buttery aroma and has everyone asking for seconds.
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
- 1 1/2 cups all-purpose flour
- 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. Grease well with butter or use baking spray and line with parchment if you prefer easy removal.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and slightly glossy.
- Beat in the eggs one at a time, whisking after each addition. Add the vanilla extract and mix.
- Mix in the buttermilk until fully combined and slightly thin.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
- Gently fold in the chopped pecans, reserving a handful to sprinkle on top if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Toast the pecans lightly in a dry skillet for 3–5 minutes to deepen their flavor before chopping. Room-temperature ingredients help the batter emulsify properly.