Description
A Southern classic, this Alabama Pecan Bread recipe is rich, moist, and nutty, celebrating heritage flavors in every comforting slice.
Ingredients
Scale
- 2 cups all-purpose flour
- 1½ cups chopped Alabama pecans
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup brown sugar (for topping)
Instructions
- Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- Toast pecans at 350°F for 7-8 minutes until fragrant. Cool.
- In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream butter and sugar until fluffy, about 3-4 minutes.
- Add eggs one at a time, beating after each. Mix in vanilla.
- Alternate adding dry mixture and buttermilk to wet mixture, starting and ending with flour. Mix just until combined.
- Fold in 1¼ cups pecans. Pour into loaf pan. Top with remaining pecans and brown sugar.
- Bake for 55-60 minutes or until a toothpick comes out with moist crumbs. Tent foil after 35 minutes if browning too fast.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
Notes
Replace with gluten-free flour or Greek yogurt as needed. Store well-wrapped at room temperature for 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g