Description

This Honey Butter Sweet Alabama Pecanbread is a moist, flavorful loaf made with a perfect blend of cinnamon, honey, and toasted pecans for a delightful Southern-inspired treat. Ideal for breakfast, dessert, or a cozy snack, it offers a rich yet balanced sweetness complemented by the crunchy pecans.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup honey
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Additional Ingredients

1 cup chopped pecans (toast them for added flavor)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to ensure easy removal after baking.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well combined. Set aside.
Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add Honey, Eggs, and Vanilla: Beat in the honey, then add the eggs one at a time, mixing well after each addition. Finally, incorporate the vanilla extract until fully combined.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture in portions to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently and just until combined to avoid overmixing, which can make the bread dense.
Fold in Pecans: Gently fold the chopped toasted pecans into the batter, ensuring they’re evenly distributed without overworking the batter.
Pour Batter into Pan: Pour the prepared batter into the loaf pan and smooth the top using a spatula for even baking.
Bake: Place the pan in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf onto a wire rack to cool completely before slicing and serving.

Notes

For deeper pecan flavor, toast pecans lightly in a dry skillet over medium heat until fragrant before adding to the batter.
Ensure you do not overmix the batter to keep the bread tender and moist.
Use fresh buttermilk for best results, but you can substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Warm slices with a pat of butter or cream cheese for a delicious snack or breakfast.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread, Snack, Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice (approx. 1/12 of loaf)
Calories: 220
Sugar: 15g
Sodium: 210mg
Fat: 10g
Saturated Fat: 4.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1.5g
Protein: 4g
Cholesterol: 60mg

Keywords: Honey butter bread, Pecan bread, Southern pecan loaf, Sweet pecan bread, Cinnamon pecan bread, Buttermilk bread