Sweet Alabama Pecan Loaf

Sweet Alabama Pecan Bread is one of those comforting treats that feels like a warm hug on a cool afternoon. It manages to be both sweet and nutty with just the right touch of spice. This recipe is perfect for home bakers who want an approachable loaf that fills the kitchen with irresistible aroma.

When I first made this bread, I was surprised at how buttery and tender it turned out. It quickly became a favorite to share with friends on weekend brunches.

Ingredients

• 1 and ½ cups all-purpose flour: which forms the base try substituting some whole wheat flour for a nuttier healthier loaf
• 1 cup granulated sugar: for sweetness make sure it’s fresh and free-flowing
• ½ cup unsalted butter: softened to blend easily and enrich the bread fresh unsalted butter lets the other flavors shine
• 2 large eggs: to bind the ingredients and add richness large ones are best for consistent texture
• 1 teaspoon vanilla extract: for aromatic sweetness use pure vanilla for best depth
• ½ teaspoon baking soda: to help the bread rise and create lightness check your expiration date for potency
• ½ teaspoon baking powder: complements rising for a perfect crumb
• ½ teaspoon salt: enhances all the flavors and balances the sweetness
• 1 teaspoon ground cinnamon: adds warmth and a hint of spice fresh ground produces the best flavor
• 1 cup buttermilk: to tenderize the bread and add slight tang if you don’t have buttermilk make your own by adding a tablespoon of vinegar to regular milk let it sit a few minutes
• 1 cup pecans: chopped for crunch and rich nutty flavor toast them lightly beforehand for an even deeper taste

Instructions

Build The Batter:

Preheat your oven to 350 degrees Fahrenheit and prepare the loaf pan by greasing it well with butter or cooking spray. This helps the bread release easily after baking.

Cream Butter And Sugar:

In a large mixing bowl cream together the softened butter and granulated sugar until light and fluffy. This aerates the mixture and helps build a tender crumb once baked.

Add Eggs And Flavor:

Add the eggs one at a time mixing well after each addition to avoid curdling. Stir in the vanilla extract until fully incorporated. This step ensures even flavor throughout the bread.

Mix Dry Ingredients:

In a separate bowl whisk together the flour baking soda baking powder salt and ground cinnamon. Whisking evenly distributes leavening agents and spices for consistent results.

Combine Wet And Dry:

Gradually add the dry ingredients to the wet mixture alternating with the buttermilk. Start and end with the flour mixture. Mix gently until just combined to avoid overworking the batter which can toughen the bread.

Add Pecans:

Fold in the chopped pecans carefully using a rubber spatula. This keeps the nuts evenly spread and prevents breaking them into too small pieces.

Prepare To Bake:

Pour the batter into the prepared loaf pan and smooth the top with the spatula for an even bake.

Bake And Cool:

Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling helps the bread set and keeps the texture perfect.

This bread always reminds me of weekends at my grandmother’s house where the smell of cinnamon and toasted nuts filled the kitchen. The pecans add such a lovely crunch that lifts this from ordinary to memorable.

Storage Tips

Store the bread in an airtight container at room temperature for up to three days. To keep it longer wrap tightly in plastic wrap and freeze for up to two months. Thaw overnight and refresh in a low oven if needed.

Ingredient Swaps

Try substituting pecans with walnuts or almonds for a different but equally satisfying crunch. If you are dairy-free use a plant-based buttermilk alternative like almond milk mixed with lemon juice.

Serving Ideas

This bread shines served warm with butter or cream cheese. It also pairs beautifully with a drizzle of honey or jam. For a dessert twist slice and toast to serve alongside vanilla ice cream.

This recipe’s warm aroma and tender crumb make it a beloved staple for any season.

Frequently Asked Recipe Questions

→ Can I substitute whole wheat flour in this bread?

Yes, replacing part of the all-purpose flour with whole wheat flour adds a nuttier flavor and a heartier texture while increasing fiber content.

→ What role does buttermilk play in this loaf?

Buttermilk adds tenderness and moisture, reacting with baking soda to help the bread rise and develop a soft crumb.

→ How should chopped pecans be prepared for even distribution?

Fold pecans gently into the batter using a spatula to ensure they’re evenly spread without overmixing the batter.

→ What is the best way to check if the bread is fully baked?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs when done baking.

→ Can softened butter be replaced with melted butter?

Using softened butter helps achieve a lighter texture when creamed with sugar, while melted butter may result in a denser loaf.

→ How long should the bread cool before slicing?

Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely to prevent crumbling when sliced.