Sweet Alabama Pecan Bread: A Southern Delight

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
3. Combine the Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.
4. Mix the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the bread tough.
5. Fold in the Pecans: Gently fold the chopped pecans into the batter until evenly distributed.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Tips and Shortcuts

• Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature for a smoother batter.
• Chop Pecans Evenly: For even distribution and texture, chop your pecans into similar-sized pieces.
• Quick Prep: If you’re short on time, you can use pre-chopped pecans and pre-measured ingredients.

Recipe Swaps and Variations

• Nut Alternatives: Substitute pecans with walnuts or almonds for a different flavor profile.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this bread gluten-free.
• Add-Ins: Mix in 1/2 cup of chocolate chips or dried cranberries for an extra layer of flavor.

Storing Leftovers

Sweet Alabama Pecan Bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.