This sounds like a wonderfully comforting and regionally authentic request! Alabama-style sweet pecan bread highlights the rich, buttery flavor of pecans, often combined with a moist, lightly spiced quick bread base. Perfect for coffee or dessert.<\/p>\n\n\n\n
This recipe provides a moist crumb and a generous serving of nuts, reflecting the Southern love of pecans.<\/p>\n\n\n\n
\ud83c\udf5e Alabama-Style Sweet Pecan Bread
This is a quick bread recipe (no yeast) that makes one loaf in a $9 \\times 5 \\text{ inch}$ ($23 \\times 13 \\text{ cm}$) loaf pan.<\/p>\n\n\n\n
I. Ingredients
Ingredient Amount Notes
All-purpose flour $2 \\text{ cup}$
Granulated sugar $1 \\text{ cup}$
Baking powder $2 \\text{ tsp}$
Salt $\\frac{1}{2} \\text{ tsp}$
Ground cinnamon $\\frac{1}{2} \\text{ tsp}$
For heating.
Large eggs $2 \\text{ whole}$ Lightly beaten.
Whole milk or buttermilk $\\frac{3}{4} \\text{ cup}$ Buttermilk adds a classic Southern softness.
Unsalted butter $\\frac{1}{2} \\text{ cup}$ ($113 \\text{ g}$) Melted and slightly cooled.
Vanilla extract $1 \\text{ tsp}$
Pecans $1 \\text{ cup}$ Roughly chopped. Toasting first (see tip) enhances flavor.
II. Instructions<\/p>\n\n\n\n
Preparation
Preheat: Preheat oven to $175^\\circ\\text{C}$ ($350^\\circ\\text{F}$).
Preparation Pan: Grease and flour a $9 \\times 5 \\text{ inch}$ loaf pan. Line the pan with parchment paper, leaving a small overhang on the long sides for easy removal.
Mixing the Dough
Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
Wet Ingredients: In a separate medium bowl, whisk together the lightly beaten eggs, milk (or buttermilk), melted butter, and vanilla extract.
Mixing: Pour the wet ingredients into the dry ingredients. Gently mix with a spatula or spoon until ingredients are just combined. Do not overmix (overmixing will result in tough bread).
Topping: Gently fold in $1 \\text{ cup}$ chopped pecans.
Baking<\/p>\n\n\n\n
Filling the pan: Pour batter into prepared loaf pan and spread evenly.
Baking: Bake for $55 \\text{ \u2013 } 65 \\text{ minutes}$.
Test: The bread is done when a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top is browning too quickly, loosely cover with aluminum foil for the remaining baking time.
Cooling: Let the bread cool in the pan for $10 \\text{ minutes}$ before lifting it out by the excess parchment paper. Transfer to a wire rack to cool completely.
\ud83c\udf6f Optional: Easy Pecan Glaze
For extra sweetness and moisture, brush the cooled bread with a quick glaze:
Ingredients: $\\frac{1}{2} \\text{ cups}$ powdered sugar, $1-2 \\text{ tablespoons}$ milk or buttermilk, $\\frac{1}{4} \\text{ teaspoons}$ vanilla.
Preparation: Beat ingredients until smooth. Drizzle over cooled bread.<\/p>\n\n\n\n
\u2728 Tip for extra flavor
Toast the pecans! Toasting the pecans before adding them to the batter significantly deepens their flavor. Spread the chopped pecans on a baking sheet and toast them in the preheated oven for $5 \\text{ \u2013 } 8 \\text{ minutes}$ until fragrant, then let cool before adding to the batter.<\/p>\n\n\n\n
Bon appetit for this sweet Southern treat!<\/p>\n\n\n\n
Want a classic Southern praline pecan topping recipe instead of a simple glaze?<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
This sounds like a wonderfully comforting and regionally authentic request! Alabama-style sweet pecan bread highlights the rich, buttery flavor of pecans, often combined with a moist, lightly spiced quick bread […]<\/p>\n","protected":false},"author":2,"featured_media":17012,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-17011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17011"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17011\/revisions"}],"predecessor-version":[{"id":17013,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/17011\/revisions\/17013"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/17012"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}