Honey Butter Sweet Alabama Pecanbread
This delicious and moist pecan bread blends the sweetness of honey and butter, perfectly capturing the flavors of Alabama. It's an indulgent treat for breakfast, dessert, or as a snack.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 loaf pan (9x5 inches)
- 1 parchment paper (optional)
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans For added flavor, you can toast the pecans before folding them into the batter.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the loaf pan or line it with parchment paper for easier removal.
- In a mixing bowl, combine the all-purpose flour, baking soda, salt, and cinnamon. Mix well and set aside.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the honey, eggs, and vanilla extract to the butter-sugar mixture and beat until fully combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix gently until just combined; do not overmix.
- Fold in the chopped pecans until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Once done, remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
You can store leftover pecan bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This bread pairs beautifully with butter or honey as a spread.
For added flavor, you can toast the pecans before folding them into the batter.