Prepare to be enchanted by the warm, comforting aroma and delightful taste of this Sweet Alabama Pecan Bread. This recipe goes beyond a simple quick bread; it’s a slice of Southern comfort, reminiscent of a cozy gathering on a crisp afternoon. The bread is incredibly moist and tender, with a fine crumb that melts in your mouth. It’s not overly sweet, but the perfect balance of granulated and brown sugar creates a rich, molasses-like depth that complements the nutty, earthy flavor of the pecans. Each bite is a textural adventure—the soft, yielding cake studded with crunchy, toasted pecans. The exterior bakes to a beautiful golden-brown, with a slightly crisp crust that gives way to the tender interior. This bread is a testament to simple, quality ingredients coming together to create something truly extraordinary. It’s perfect for a lazy Sunday morning with a cup of coffee, a delightful addition to a brunch spread, or a satisfying afternoon snack. It also makes a wonderful homemade gift for friends and family, a thoughtful gesture that says “I care.” The recipe is straightforward, and the result is a loaf that feels both rustic and refined. This Sweet Alabama Pecan Bread is a true taste of the South, a classic that will become a beloved staple in your baking repertoire. It’s an easy-to-make, crowd-pleasing dessert or breakfast that will have everyone asking for the recipe.
Ingredients:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain Greek yogurt, at room temperature
- 1 cup chopped pecans, plus extra for topping
Instruction:
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Lightly grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the two long sides to create a “sling” for easy removal later. This small step ensures your beautiful loaf won’t stick and makes for a clean presentation.
- Combine Sugars and Butter: In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and packed brown sugar until they are well combined and the mixture is smooth. The melted butter provides a wonderful moistness and helps dissolve the sugars, creating a more uniform texture in the finished bread.
- Add Wet Ingredients: Add the two large eggs, one at a time, whisking well after each addition until the mixture is fully incorporated and looks creamy. This gradual process helps to emulsify the batter, preventing it from separating. Stir in the vanilla extract, ensuring that its warm, aromatic notes are evenly distributed throughout the batter.
- Whisk Dry Ingredients: In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly. This step is crucial because it ensures the leavening agents and salt are evenly dispersed, which will give your bread a consistent rise and flavor.
- Alternate Wet and Dry: Add about half of the dry ingredients to the wet mixture and stir with a spatula or wooden spoon until just combined. Be careful not to overmix at this stage; overworking the gluten in the flour can result in a tough, dense bread.
- Incorporate Sour Cream: Next, add the sour cream or Greek yogurt to the batter and stir until it is fully incorporated. The sour cream is the secret to this bread’s incredible moisture and tender crumb. It adds a pleasant tang that balances the sweetness and reacts with the baking soda to create a light texture.
- Finish the Batter: Add the remaining dry ingredients and stir just until no streaks of flour are visible. A few small lumps are perfectly fine and often indicate that you haven’t overmixed. Finally, gently fold in the chopped pecans. The pecans will sink a bit during baking, but this gentle folding helps to distribute them as evenly as possible.
- Bake the Loaf: Pour the batter into your prepared loaf pan and use a spatula to spread it into an even layer. If you desire a more decorative top, sprinkle a few extra chopped pecans over the surface of the batter. Place the pan in the preheated oven and bake for 50 to 60 minutes.
- Check for Doneness: The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached, but no wet batter. The top of the bread should be a deep golden brown, and the sides should be pulling away slightly from the pan. If the top is browning too quickly, you can loosely tent the loaf with aluminum foil for the last 10-15 minutes of baking.
- Cool and Serve: Once baked, remove the loaf pan from the oven and let it cool on a wire rack for at least 15 minutes before attempting to remove it from the pan. This cooling period is important as the bread is still delicate and could fall apart. After 15 minutes, use the parchment paper sling to lift the loaf out of the pan and transfer it directly to the wire rack to cool completely. Slicing the bread while it is still warm can be tempting, but it will slice cleaner and have a better texture if you allow it to cool fully. Serve slices plain or with a light dusting of powdered sugar. The bread is excellent on its own, but a pat of butter, a drizzle of honey, or a dollop of cream cheese frosting can elevate it even further. Enjoy this piece of Southern comfort!