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The Ultimate Moist Sweet Alabama Pecan Bread: A Classic Southern Treat

Two thick slices of moist sweet alabama pecan bread loaded with visible pecan pieces.
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A recipe for a very moist, buttery quick bread loaded with toasted pecans, perfect for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, lightly toasted
  • For the Glaze (Optional): 1 cup powdered sugar, 2 tablespoons melted butter, 1 teaspoon milk

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add half of the dry ingredient mixture to the wet ingredients and mix on low speed until just combined.
  6. Pour in the buttermilk and mix until just blended.
  7. Add the remaining dry ingredients and mix only until no streaks of flour remain. Do not overmix the batter.
  8. Gently fold in the toasted pecans using a spatula.
  9. Pour the batter evenly into the prepared loaf pan.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  12. If using the glaze, whisk together the powdered sugar, melted butter, and milk until smooth. Drizzle over the cooled bread.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 7 minutes, watching closely to prevent burning. Allow them to cool before adding to the batter.
  • For the moistest bread, use room temperature buttermilk.
  • You can make this bread up to two days ahead. Store tightly wrapped at room temperature.
  • Select pecans that are firm and have a rich, slightly oily appearance for the best flavor. Avoid pecans that look dull or dry.

Nutrition

Find it online: https://whiskdaily.com/sweet-alabama-pecan-bread-recipe/