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Sweet Alabama Pecanbread sounds like a deliciously Southern twist on traditional pecan pie, but with a cake-like, bread texture! It’s probably a perfect balance of sweet, nutty, and buttery flavors, great for the holidays or any time you want something comforting and indulgent. Here’s a recipe inspired by that rich Southern flavor!
Ingredients:
For the Pecanbread:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or milk if you don’t have buttermilk)
- 1 cup chopped pecans (preferably toasted for extra flavor)
- 1/2 cup corn syrup (or light maple syrup as a twist)
- 1 tbsp lemon juice (optional, for brightness)
For the Topping:
- 1/4 cup chopped pecans (extra for topping)
- 1/4 cup brown sugar
- 2 tbsp butter
- 1 tbsp corn syrup
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch square baking pan or an 8-inch round cake pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon. Set aside.
- Cream the butter: In a separate bowl, beat the softened butter with the eggs and vanilla extract until light and fluffy.
- Add wet ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix just until combined.
- Add pecans and syrup: Stir in the chopped pecans and corn syrup, and if using, the lemon juice for a touch of brightness.
- Pour into pan: Pour the batter into the prepared pan and spread it out evenly.
- Prepare the topping: In a small saucepan, melt together the butter, brown sugar, corn syrup, and chopped pecans over low heat, stirring constantly until smooth and well combined.
- Top the bread: Pour the topping mixture over the batter, spreading it evenly across the top.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean (though a little stickiness from the pecan topping is okay). The top should be golden brown and slightly bubbling.
- Cool and serve: Allow the pecanbread to cool completely in the pan before slicing into squares or wedges. You can serve it warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream would take it to the next level!
This Sweet Alabama Pecanbread is the perfect balance of sweet, nutty, and buttery, with that classic pecan flavor you love. It’s a great dessert for gatherings, especially during the holiday season!
Would you try it? It seems like the kind of recipe that would be perfect for a cozy winter day!
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