Description
Sweet Alabama Pecan Bread is a moist and flavorful loaf that combines the rich taste of pecans with the natural sweetness of maple syrup and cinnamon. This delightful bread features a tender crumb infused with buttermilk and vanilla, making it perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup buttermilk (or regular milk plus 1 tablespoon lemon juice or vinegar as substitute)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup
Add-ins
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal of the bread.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until fully combined.
- Combine Wet Ingredients: In a separate bowl, cream the softened butter until smooth. Then add the buttermilk, eggs, and vanilla extract, mixing thoroughly until the wet ingredients are well incorporated.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently with a rubber spatula until just combined. Avoid overmixing to ensure a tender crumb.
- Add Pecans: Fold the chopped pecans gently into the batter, distributing them evenly throughout.
- Assemble the Batter: Pour half of the batter into the prepared loaf pan, then drizzle half of the maple syrup evenly over it. Add the remaining batter on top, followed by the remaining maple syrup drizzled evenly.
- Bake: Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar for a homemade buttermilk alternative.
- Do not overmix the batter; overmixing can lead to a dense bread.
- Use parchment paper to line the pan for easy removal and clean-up.
- You can toast the pecans lightly before adding to enhance their flavor.
- Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread, Breakfast
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 slice (about 1/10th of loaf)
- Calories: 280
- Sugar: 20g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: pecan bread, sweet bread, maple syrup bread, Southern bread recipe, Alabama pecan bread, breakfast bread
