Description
This Honey Butter Sweet Alabama Pecanbread is a delightful, moist loaf that combines the rich flavors of honey, brown sugar, and cinnamon with the crunch of chopped pecans. Perfect for breakfast or an afternoon treat, this bread is baked to golden perfection and infused with a sweet honey butter glaze.
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 Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature for even cooking.
- Prepare Pan: Grease a 9×5-inch loaf pan with butter or line it with parchment paper to prevent sticking and to make it easier to remove the bread after baking.
- Melt Butter: In a medium saucepan over medium heat, melt the unsalted butter until fully liquefied.
- Add Honey and Sugar: Stir in the honey and brown sugar into the melted butter, mixing well until the sugar dissolves completely for a smooth honey butter mixture.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract, blending it evenly into the honey butter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon to combine the leavening agents and spices evenly throughout the flour.
- Create Well: Make a well in the center of the dry ingredients to prepare for the wet ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and egg until smooth and fully incorporated.
- Mix Batter: Pour the buttermilk and egg mixture into the well of the dry ingredients and gently stir with a spatula or wooden spoon until just combined, avoiding overmixing to keep the bread tender.
- Incorporate Honey Butter: Fold the melted honey butter mixture into the batter until fully incorporated, being careful not to overwork the batter.
- Add Pecans: Gently fold in the chopped pecans so they are evenly distributed throughout the batter.
- Transfer to Pan: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Bake Bread: Place the loaf pan into 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 and make removal easier.
- Cool Completely: Transfer the bread from the pan onto a wire rack and allow it to cool completely before slicing and serving to preserve its texture.
Notes
- Use room temperature eggs and buttermilk for better batter consistency.
- Do not overmix the batter to avoid dense bread.
- Chopped pecans can be toasted beforehand for extra flavor.
- If you don’t have buttermilk, you can substitute with milk plus a teaspoon of lemon juice or vinegar.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.
