Description
Looking for the best honey butter sweet Alabama pecan bread? Our guide has everything you need for a soft, nutty, and delicious loaf.
Ingredients
- All-purpose flour – 2 cups (substitute with almond or oat flour for gluten-free)
- Unsalted butter – ½ cup, softened
- Honey – ⅓ cup (adds natural sweetness and moisture)
- Chopped pecans – 1 cup (toasted for extra crunch)
- Eggs – 2 large (room temperature)
- Brown sugar – ¾ cup (enhances caramelized flavor)
- Baking powder – 1 teaspoon
- Salt – ½ teaspoon
- Whole milk – ½ cup (or substitute with almond or oat milk)
- Vanilla extract – 1 teaspoon
- Cinnamon (optional) – ½ teaspoon (for added warmth and spice)
Instructions
1️⃣ Prepare the Batter
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
- Toast pecans at 300°F for 5 minutes to enhance their nutty flavor.
- In a large bowl, cream butter, brown sugar, and honey together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
2️⃣ Combine Dry and Wet Ingredients
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to wet ingredients, alternating with milk, mixing until smooth.
- Gently fold in toasted pecans for even distribution.
3️⃣ Bake the Bread
- Pour batter into greased loaf pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack.
Notes
- For Extra Moisture: Add 1 extra tablespoon of honey or a splash of buttermilk.
- For a Crunchy Top: Sprinkle with chopped pecans and brown sugar before baking.
- Storage Tips:
- Store at room temperature for 3-4 days, wrapped tightly.
- Refrigerate for up to 1 week.
- Freeze slices in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g
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