Sweet Alabama Pecanbread
Indulge in the comforting embrace of Sweet Alabama Pecanbread, a delightful dessert that perfectly captures the warmth and sweetness of Southern hospitality. This moist, buttery loaf is studded with generous amounts of crunchy pecans, creating a harmonious blend of textures and flavors that is truly irresistible. Simple to make yet incredibly satisfying, it's the perfect treat for any occasion.
Prep Time
20 minutes
Cook Time
30-35 minutes
Total Time
Approximately 1 hour 30 minutes (including cooling time)
Servings
12-16 servings
Keywords
Why This Recipe Delivers
- Incredibly easy to prepare, perfect for novice bakers.
- Delivers a deeply comforting, home-baked flavor with a moist, tender crumb.
- Packed with a generous amount of crunchy pecans in every bite.
- Versatile and perfect for breakfast, dessert, or an afternoon snack.
- A true taste of Southern charm in every slice.
Ingredients
- 200 grams (1 cup) granulated sugar
- 220 grams (1 cup) packed light brown sugar
- 240 milliliters (1 cup) vegetable oil or melted unsalted butter
- 4 large eggs, at room temperature
- 180 grams (1 ½ cups) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 3 grams (½ teaspoon) fine sea salt
- 5 milliliters (1 teaspoon) vanilla extract
- 200 grams (2 cups) chopped pecans
Instructions
- Preheat your oven to 175°C (350°F). Preparing the oven in advance ensures it reaches and maintains the correct temperature, leading to even baking. Lightly grease a 23×33 centimeter (9×13-inch) baking dish with butter or cooking spray, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, combine the granulated sugar, light brown sugar, vegetable oil (or melted butter), and large eggs. Whisk these wet ingredients vigorously until the mixture is smooth, well-combined, and slightly lightened in color. This process incorporates air, which contributes to the bread's tender texture.
- In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Combining the dry ingredients thoroughly before adding them to the wet ensures that the leavening agents and salt are evenly distributed throughout the batter, promoting a consistent rise.
- Gradually add the dry mixture into the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter; overmixing can develop the gluten in the flour too much, resulting in a tough pecanbread. Stir in the vanilla extract at this stage for even flavor distribution.
- Gently fold in the chopped pecans. Ensure they are evenly distributed throughout the batter. This ensures every slice of pecanbread will have a satisfying nutty crunch.
- Pour the prepared batter into the greased or parchment-lined baking pan. Spread it evenly to ensure uniform thickness. Place the pan in the preheated oven and bake for 30–35 minutes, or until the top is beautifully golden brown and a wooden skewer or toothpick inserted into the center of the bread comes out clean. This indicates it is fully cooked through.
- Once baked, remove the pecanbread from the oven and allow it to cool completely in the pan on a wire rack before attempting to slice it. Cooling is crucial as it allows the bread to set properly, preventing it from crumbling when cut. It is best served at room temperature or slightly warm for optimal flavor and texture.
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- 23×33 centimeter (9×13-inch) baking dish
- Parchment paper (optional)
- Wire cooling rack
- Toothpick or wooden skewer
Essential Success Tips
- Measure your ingredients accurately: Especially with baking, precise measurements are key to success. Use a kitchen scale for flour and sugars for the best results.
- Do not overmix the batter: Mix only until the dry ingredients are just incorporated. Overmixing develops gluten, which can make your pecanbread dense and tough.
- Ensure eggs are at room temperature: Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter.
- Test for doneness correctly: The toothpick test is reliable. If it comes out with wet batter, continue baking for a few more minutes; if it's clean or has moist crumbs, it's ready.
- Allow adequate cooling time: Resist the urge to slice into the hot bread. Cooling allows the structure to set and the flavors to meld, ensuring clean slices and optimal texture.
Professional Cooking Secrets
- Elevate the nuttiness: Lightly toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes before adding them to the batter. This intensifies their flavor and aroma significantly.
- Add a touch of bourbon: For an authentic Southern twist, substitute 15 milliliters (1 tablespoon) of bourbon for 15 milliliters of the vegetable oil in the wet ingredients. It adds a subtle depth of flavor without being overpowering.
- Brown the butter: Instead of just melting the butter, brown it gently in a saucepan until it turns a nutty brown and smells fragrant. Let it cool slightly before incorporating it into the wet ingredients for an incredibly rich, caramel-like undertone.
Notes
- Storage: Store Sweet Alabama Pecanbread in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week.
- Freezing: The pecanbread freezes beautifully. Wrap individual slices or the entire cooled loaf tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
- Serving suggestions: This pecanbread is delightful on its own, but it also pairs wonderfully with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of warm caramel sauce.
Frequently Asked Questions
Can I substitute other nuts for pecans?
While pecans are traditional for Sweet Alabama Pecanbread, you can certainly experiment with other nuts. Walnuts or even a mix of pecans and walnuts would work well and provide a similar textural contrast.
How do I prevent the pecans from sinking to the bottom?
To help prevent pecans from sinking, you can toss them with 5-10 milliliters (1-2 teaspoons) of the all-purpose flour before folding them into the batter. The flour coating helps them adhere to the batter and stay suspended.
Is it possible to make this pecanbread gluten-free?
Yes, you can adapt this recipe to be gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Follow the rest of the instructions as written.
Nutrition Facts (Per Serving)
Per serving (estimated for 1/12th of the recipe): Calories: 420, Protein: 5g, Fat: 28g, Saturated Fat: 5g, Cholesterol: 75mg, Carbohydrates: 39g, Fiber: 2g, Sugars: 30g, Sodium: 200mg.
Allergy Information
Contains wheat, eggs, and tree nuts (pecans). If using melted butter, it also contains dairy. For individuals with dairy allergies, ensure vegetable oil is used instead of butter.
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