This Sweet Alabama Pecan Bread is a warm and inviting treat bursting with flavor. Made with crunchy pecans and a hint of sweetness, it’s perfect for breakfast or a cozy snack!
You can’t go wrong pairing it with a cup of coffee or tea. I love to toast a slice and spread a little butter on top—absolute happiness in every bite! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient providing structure. If you want a healthier option, whole wheat flour can be used, but it might change the bread’s texture slightly. I recommend sticking to all-purpose for the best results.
Pecans: A key flavor in this bread! If you’re allergic or can’t find pecans, walnuts or almonds work well. I love to ensure some pecans are chopped coarsely for a nice crunch on top after baking.
Buttermilk: This adds moisture and tenderness to the bread. If you don’t have buttermilk, a mix of milk and vinegar (1 cup milk + 1 tablespoon vinegar) or yogurt can be a good substitute. It still gives that slight tang flavor!
Eggs: They act as a binder in this recipe. For a vegan version, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg). I find it helps to maintain some moisture too.
Dates & Cinnamon: Both are optional but add delicious flavor! If dates aren’t available, raisins or dried cranberries work nicely. For cinnamon, you can omit it if you’re not a fan; the bread will still taste great!
How Do I Ensure My Bread is Light and Fluffy?
Getting that perfect light texture is all about proper mixing and timing. Here are some tips:
- When mixing butter and sugar, beat until it’s really light and fluffy—this adds air to the batter.
- Add eggs one at a time, mixing well to incorporate before adding the next. This helps maintain that airy texture.
- When combining dry ingredients with the wet, mix just until you don’t see any flour. Over-mixing can make the bread dense.
- Make sure your oven is at the right temperature. An oven thermometer can help ensure accuracy.
Following these tips can make all the difference between a heavy loaf and a perfectly fluffy Sweet Alabama Pecan Bread!
How to Make Sweet Alabama Pecan Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans (plus extra for topping)
- ½ cup chopped dates (optional for added sweetness)
How Much Time Will You Need?
This delicious Sweet Alabama Pecan Bread will take about 15 minutes of prep time and 55-65 minutes of baking time. Allow for about 10 minutes of cooling in the pan afterward. In total, you’re looking at around 1 hour and 30 minutes from start to enjoying a slice!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9×5-inch loaf pan to ensure your bread doesn’t stick when it’s done baking. Setting this aside now will save you some hassle later!
2. Mixing the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and if you want a hint of warming spice, the ground cinnamon. Mix these ingredients well and then set the bowl aside because you’ll need it later!
3. Creaming Butter and Sugar:
In a large mixing bowl, take the softened butter and granulated sugar and beat them together. You want this mixture to be light and fluffy, so mix for about 2-3 minutes. It’s super important because this helps your bread rise nicely!
4. Adding Eggs and Vanilla:
Next, add the eggs to your fluffy butter-sugar mix, one at a time. Make sure you mix well after each egg to keep that consistency smooth. Then, stir in the vanilla extract. This will bring a lovely flavor to your bread!
5. Combining Ingredients:
Now it’s time to mix your dry ingredients into the butter mixture. Do this gradually, alternating with the buttermilk. Start with the dry ingredients and end with them, mixing until everything is just combined. Don’t over-mix; a few lumps are perfectly fine!
6. Adding Nuts and Dates:
Gently fold in the chopped pecans and dates (if using) into the batter. This gives your bread that tasty crunch and sweetness. Make sure everything is evenly distributed but be gentle so you don’t deflate the batter!
7. Preparing for Baking:
Pour your delightful batter into the prepared loaf pan. Give it a little tap on the counter to release any air bubbles that might be hiding. If you have any extra pecans, sprinkle them on top for a beautiful finish!
8. Baking:
Place your loaf pan in the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, your bread is ready!
9. Cooling Down:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. This will make transferring it much easier! After that, move it to a wire rack to cool completely.
10. Slice and Enjoy:
Now that your Sweet Alabama Pecan Bread has cooled, it’s time to slice into it and enjoy! Perfect for breakfast, a snack, or dessert—this delightful treat is sure to please!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may result in a denser bread. To maintain a lighter texture, try using half whole wheat flour and half all-purpose flour. You might also want to increase the liquid slightly since whole wheat flour absorbs more moisture.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by combining 1 cup of milk (whole or 2%) with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using. Alternatively, plain yogurt or sour cream can work well too when thinned with a bit of milk.
How Should I Store Leftover Pecan Bread?
Store leftover Sweet Alabama Pecan Bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight in the fridge.
