Ah, Sweet Alabama Pecan Bread! This is a Southern classic, often known as Alabama Pecan Bread or Pecan Tea Bread. It’s not a yeast bread, but rather a dense, moist, quick bread (like banana bread or zucchini bread) that’s absolutely packed with toasted pecans.
It’s famously sweet, buttery, and perfect with a cup of coffee or tea.
Here’s a traditional recipe and everything you need to know about it.
What Makes Alabama Pecan Bread Special?
· Toasted Pecans: The pecans are toasted first, which unlocks their deep, rich flavor and makes them incredibly fragrant.
· Dense, Moist Crumb: This isn’t a light, airy bread. It’s rich, tender, and satisfying.
· Sweet & Buttery: The flavor profile is pure indulgence, reminiscent of a rich pecan pie but in loaf form.
· A “Keepable” Bread: It actually gets better and more moist after being wrapped and stored for a day.
Classic Sweet Alabama Pecan Bread Recipe
This recipe yields one beautifully dense, nut-packed loaf.
Yields: 1 loaf (about 10-12 slices)
Prep time: 15 minutes
Cook time: 55-70 minutes
Ingredients:
· 1 cup (120g) chopped pecans
· 1 ½ cups (190g) all-purpose flour
· 1 ½ teaspoons baking powder
· ½ teaspoon salt
· 1 cup (200g) packed light brown sugar (for a deeper flavor, you can use dark brown sugar)
· ½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled
· 2 large eggs, at room temperature
· ½ cup (120ml) milk (whole milk is best)
· 1 teaspoon vanilla extract
Optional Glaze:
· ½ cup (60g) powdered sugar
· 1-2 tablespoons milk or bourbon
· A few extra pecan halves for garnish
Instructions:
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-7 minutes, until fragrant. Watch closely to avoid burning. Set aside to cool. Leave the oven on to bake the bread.
- Prepare the Pan: Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In a large bowl, whisk the brown sugar and melted butter together until smooth. Add the eggs one at a time, whisking well after each. Then whisk in the milk and vanilla extract.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir with a spatula just until combined. Do not overmix; a few lumps are fine.
- Fold in Pecans: Gently fold in the toasted, cooled pecans until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-70 minutes, or until a toothpick or skewer inserted into the center comes out clean or with a few moist crumbs.
· Tip: If the top is browning too quickly, tent it loosely with aluminum foil for the last 15-20 minutes of baking. - Cool Completely: This is crucial! Let the bread cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely. If you slice it while warm, it will be crumbly.
- Glaze (Optional): Once the bread is completely cool, whisk the powdered sugar and milk (or bourbon) together until smooth. Drizzle over the top of the loaf and garnish with a few pecan halves.
Key Variations & Twists
- Bourbon Pecan Bread: Add 2 tablespoons of bourbon to the wet ingredients and use it in the glaze for a truly Southern kick.
- Pecan Pie Bread: Stir in ½ cup of chocolate chips or butterscotch chips along with the pecans.
- Spiced Pecan Bread: Add 1 teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients.
- Whole Wheat Version: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and heartier texture.
Serving & Storing Suggestions
· How to Serve: This is the ultimate tea-time or coffee break bread. Serve a slice at room temperature with:
· A pat of softened butter
· A cup of coffee or tea
· A scoop of vanilla ice cream for a simple dessert
· Storing: Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days. The flavor improves the next day!
· Freezing: This bread freezes beautifully. Wrap the cooled loaf (or individual slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature.
Pro Tips for the Perfect Loaf
· Don’t Overmix! Overmixing develops the gluten in the flour, leading to a tough, rubbery bread. Mix just until the flour disappears.
· Toast Your Nuts: This step is non-negotiable for the deepest, richest pecan flavor.
· The Toothpick Test is Key: Oven temperatures vary. Start checking at 55 minutes, but don’t worry if it needs the full 70. The toothpick should come out clean.
· Patience with Cooling: Letting the bread cool completely allows the structure to set, making it much easier to slice and giving it a better texture.
Enjoy a slice of Southern hospitality with this delicious, nutty, and wonderfully sweet bread