Description
Honey Butter Sweet Alabama Pecanbread is a delightful, moist loaf combining the rich flavors of honey, butter, and toasted pecans. This sweet bread is perfect for breakfast, afternoon tea, or as a comforting snack, boasting a tender crumb accented with warm cinnamon and a hint of vanilla. Its easy preparation and classic Southern-inspired flavors make it a charming addition to any bakery lineup or home kitchen.
Ingredients
Scale
Honey Butter Mixture
- 1 cup unsalted butter
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1/2 cup buttermilk
- 1 large egg
Add-ins
- 1 cup chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the bread evenly.
- Prepare the Loaf Pan: Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal of the bread later.
- Melt Butter: In a medium saucepan, melt the unsalted butter over medium heat until fully liquid.
- Add Honey and Sugar: Stir the honey and brown sugar into the melted butter until well combined and sugar dissolves completely, creating a smooth honey butter mixture.
- Incorporate Vanilla: Remove the saucepan from heat and stir in the vanilla extract to infuse warm flavor.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon evenly distributing the leavening agents and spices.
- Create a Well: Make a well in the center of your dry ingredients to prepare for the wet mixture.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk and egg together until smooth and combined.
- Add Wet to Dry: Pour the buttermilk and egg mixture into the well of dry ingredients and gently stir with a spatula or wooden spoon until just combined to avoid overmixing.
- Incorporate Honey Butter: Fold the warm honey butter mixture into the batter until fully incorporated, maintaining a light hand to preserve texture.
- Add Pecans: Fold in the chopped pecans evenly throughout the batter for nutty crunch.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and spread it out evenly using a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool in Pan: Remove the bread from the oven and let it cool in the pan for about 10 minutes to set.
- Cool Completely: Transfer the bread to a wire rack and allow it to cool completely before slicing to ensure clean cuts and preserve moisture.
Notes
- Use room temperature butter for easier melting and smoother mixture.
- Be careful not to overmix the batter to keep the bread tender and avoid toughness.
- Pecans can be toasted beforehand for an added depth of flavor.
- This bread stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing slices individually wrapped can preserve freshness for up to 3 months.
- For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice or vinegar.
