Name: Sweet Alabama Pecanbread: A Southern Delight of Sweetness and Crunch
Prep time: 15 min
Cook time: PT-489290H58M13S
Total time: PT-489290H58M13S
Cuisine: Southern / American
Ingredients: Dry Ingredients:; 2 cups (250 g) all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; Optional: ½ tsp ground cinnamon; Wet Ingredients:; ½ cup (115 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; ½ cup (100 g) packed brown sugar; 3 large eggs, room temperature; 1 tsp pure vanilla extract; 1 cup (240 ml) buttermilk; Add-ins:; 1 ½ cups (150 g) chopped pecans, toasted; Topping (Optional):; 2 tbsp brown sugar; 1 tbsp melted butter; Additional pecans for garnish

Few baked goods capture the warmth and charm of Southern cuisine quite like Sweet Alabama Pecanbread. Imagine slicing through a golden-brown loaf to reveal a tender, moist crumb studded with toasted pecans, exuding a buttery aroma that fills the kitchen. This sweet bread balances the rich, nutty flavor of pecans with a hint of vanilla and brown sugar, making it an irresistible treat for breakfast, dessert, or a cozy afternoon snack.

Whether you’re baking for family, gifting a homemade loaf, or serving at brunch, Sweet Alabama Pecanbread embodies Southern hospitality in edible form. With simple ingredients, straightforward techniques, and a little patience, anyone can create a loaf that’s both visually stunning and delightfully flavorful.

Ingredients:

This recipe yields one 9×5-inch loaf, serving approximately 8–10 people.

Dry Ingredients:

2 cups (250 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (100 g) packed brown sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk

Add-ins:

1 ½ cups (150 g) chopped pecans, toasted
Optional: ½ teaspoon ground cinnamon for subtle warmth

Topping (Optional):

2 tablespoons brown sugar
1 tablespoon melted butter
Additional pecans for garnish

Instructions:

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then lightly flour it to prevent sticking. For a polished look, line the pan with parchment paper, allowing a bit to hang over the edges for easy removal.

Step 2: Toast the Pecans

Spread the pecans on a baking sheet and toast them in the oven for 5–7 minutes until fragrant. Keep a close eye on them to prevent burning. Toasting enhances their natural nutty flavor and ensures a satisfying crunch in the bread.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon. Set aside. This ensures that the leavening agents are evenly distributed, giving your bread a uniform rise.

Step 4: Cream Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3–4 minutes. Properly creamed butter and sugar create air pockets that help the bread rise and achieve a tender crumb.

Step 5: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Incorporating the eggs slowly ensures a smooth, homogenous batter that won’t curdle.

Step 6: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently on low speed until just combined. Overmixing can develop gluten, resulting in a dense bread.

Step 7: Fold in Pecans

Gently fold the toasted pecans into the batter using a spatula, ensuring even distribution without deflating the batter.

Step 8: Transfer to Pan and Add Topping

Pour the batter into the prepared loaf pan and smooth the top. For a sweet, crunchy topping, mix brown sugar with melted butter and sprinkle over the loaf, adding a few extra pecans for garnish.

Step 9: Bake the Bread

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil for the last 10–15 minutes. Proper baking ensures a golden crust while keeping the interior moist.

Step 10: Cool and Remove

Allow the bread to cool in the pan for 10–15 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely. Cooling fully prevents the bread from becoming soggy when sliced.

Tips for Perfecting Sweet Alabama Pecanbread

Use Room-Temperature Ingredients: Butter, eggs, and buttermilk at room temperature incorporate more easily and produce a smoother batter.
Don’t Overmix: Stir until ingredients are just combined to avoid dense bread.
Even Toasting: Toast pecans evenly and cool completely before adding to maintain texture.
Check for Doneness: Oven temperatures vary; start checking at 50 minutes to prevent overbaking.
Storage Tip: Wrap cooled bread tightly in plastic wrap to lock in moisture.

Variations: Customize Your Loaf

Chocolate Chip Pecanbread: Add ½ cup (90 g) semi-sweet chocolate chips for a sweet twist.
Maple Pecanbread: Replace half of the granulated sugar with pure maple syrup.
Spiced Version: Add ½ teaspoon nutmeg or pumpkin spice to warm the flavor profile.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Fruit & Nut Combo: Mix in ½ cup dried cranberries or raisins with the pecans for extra texture and flavor.

Conservation and Storage

Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
Refrigeration: Keep the loaf in the fridge for up to 7 days, wrapped tightly to maintain moisture.
Freezing: Slice and wrap individual pieces in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature or warm briefly in the microwave.

Serving Suggestions

Breakfast Treat: Serve warm with butter or cream cheese spread.
Afternoon Snack: Pair with a cup of coffee or hot tea.
Dessert Option: Top with whipped cream or drizzle with caramel sauce.
Party Platter: Slice into small squares for a charming addition to brunch or potlucks.

Conclusion: Sweet, Nutty, and Always Welcoming

Sweet Alabama Pecanbread is more than just a loaf — it’s a slice of Southern tradition, a warm hug from the oven, and a versatile treat that suits any occasion. With its buttery crumb, crunchy pecans, and optional sweet topping, this bread can shine at breakfast, dessert, or as a snack for family and friends.

Its adaptability allows you to experiment with flavors, add-ins, and toppings, making every loaf unique. Whether sticking to the classic recipe or incorporating chocolate, spices, or fruits, Sweet Alabama Pecanbread proves that simple ingredients, careful technique, and a bit of love can create a truly memorable baked delight.

So preheat your oven, toast those pecans, and prepare to enjoy a slice of sweet Southern comfort that’s golden, nutty, and utterly irresistible.

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Sweet Alabama Pecanbread: A Southern Delight of Sweetness and Crunch

Author: hafsahafsa
Total Time: 70–80 minutes
Yield: 1 loaf (8–10 servings) 1x
Diet: Vegetarian

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Description

Few baked goods capture the warmth and charm of Southern cuisine like Sweet Alabama Pecanbread. This golden-brown loaf has a tender, moist crumb studded with toasted pecans and a buttery aroma that fills the kitchen. Perfect for breakfast, dessert, or an afternoon snack, this bread balances sweet and nutty flavors for a truly irresistible treat.

Ingredients

Scale

Dry Ingredients:

2 cups (250 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

Optional: ½ tsp ground cinnamon

Wet Ingredients:

½ cup (115 g) unsalted butter, softened

1 cup (200 g) granulated sugar

½ cup (100 g) packed brown sugar

3 large eggs, room temperature

1 tsp pure vanilla extract

1 cup (240 ml) buttermilk

Add-ins:

1 ½ cups (150 g) chopped pecans, toasted

Topping (Optional):

2 tbsp brown sugar

1 tbsp melted butter

Additional pecans for garnish

Instructions

Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and lightly flour it. Optionally, line with parchment paper.

Toast Pecans: Spread pecans on a baking sheet and toast for 5–7 minutes until fragrant. Cool completely.

Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.

Cream Butter and Sugars: Beat butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.

Add Eggs and Vanilla: Add eggs one at a time, beating well. Stir in vanilla extract.

Combine Wet and Dry Ingredients: Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients. Mix gently until just combined.

Fold in Pecans: Gently fold in toasted pecans.

Transfer to Pan and Add Topping: Pour batter into pan, smooth the top, sprinkle with brown sugar-butter mixture, and add extra pecans if desired.

Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.

Cool: Cool in pan 10–15 minutes, then remove and transfer to wire rack to cool completely.