Home

Sweet Alabama Pecanbread


 Prep Time: 15 minutes

Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Servings: 10–12 slices

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups packed light or dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, lightly toasted, divided

Instructions

  1. Preheat the oven.
    • Preheat oven to 350°F (175°C).
    • Grease a 9×5-inch loaf pan and line with parchment paper if desired.
  2. Toast the pecans.
    • Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently.
    • Let cool.
  3. Mix the dry ingredients.
    • In a medium bowl, whisk together:
      • Flour
      • Baking powder
      • Salt
  4. Cream the butter and sugar.
    • In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3–4 minutes.
  5. Add the eggs and vanilla.
    • Beat in the eggs one at a time.
    • Stir in the vanilla extract.
  6. Combine.
    • Gradually add the dry ingredients to the wet ingredients.
    • Mix just until combined—do not overmix.
  7. Fold in the pecans.
    • Stir in ¾ cup of the chopped pecans.
    • Reserve the remaining ¼ cup for the top.
  8. Fill the pan.
    • Spread the batter evenly into the prepared loaf pan.
    • Sprinkle the reserved pecans over the top and gently press them into the batter.
  9. Bake.
    • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
    • If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
  10. Cool.
    • Let the bread cool in the pan for 10 minutes.
    • Transfer to a wire rack to cool completely before slicing.

Optional Variations

  • Chocolate Pecanbread: Fold in ½ cup chocolate chips.
  • Maple Pecanbread: Replace ¼ cup of the brown sugar with ¼ cup pure maple syrup.
  • Cinnamon Swirl: Swirl together 2 tablespoons sugar and 2 teaspoons cinnamon through the batter before baking.
  • Banana Pecanbread: Add 1 mashed ripe banana.
  • Mini Loaves: Divide batter among mini loaf pans and bake 25–35 minutes.
  • Gluten-Free: Substitute a 1:1 gluten-free flour blend.

Storage

Room Temperature

  • Store in an airtight container for 2–3 days.

Refrigerator

  • Store up to 5 days.

Freezer

  • Wrap individual slices tightly and freeze for up to 2 months.
  • Thaw at room temperature before serving.

Reheating

  • Microwave slices for 15–20 seconds, or warm in a 300°F (150°C) oven for 5–8 minutes.

Serving Suggestions

Serve with:

  • Butter or whipped butter
  • Cream cheese
  • Honey or maple syrup
  • Vanilla ice cream
  • Whipped cream
  • Caramel sauce
  • Fresh berries
  • Coffee, tea, or hot chocolate

Baker's Tips

  • Toasting the pecans enhances their flavor and crunch.
  • Use room-temperature butter and eggs for a smoother batter.
  • Mix only until the flour disappears to keep the bread tender.
  • Let the loaf cool completely before slicing for the cleanest cuts.
  • For extra richness, brush the warm loaf lightly with melted butter after baking.