Description
Honey Butter Sweet Alabama Pecan Bread is a rich, moist sweet bread featuring honey, buttery goodness, and crunchy pecans, perfect for breakfast, snacks, or alongside coffee or tea.
Ingredients
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup honey
2 large eggs
½ teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk (or ½ tablespoon vinegar + ½ cup milk)
½ cup chopped pecans
For the Honey Butter Topping:
¼ cup honey
2 tablespoons unsalted butter, melted
¼ cup chopped pecans (optional, for extra crunch)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or line with parchment paper.
- Cream softened butter and sugar until light and fluffy. Beat in honey, eggs, and vanilla extract until combined.
- Whisk flour, baking powder, baking soda, and salt in separate bowl. Gradually add dry ingredients to wet mixture, alternating with buttermilk—starting and ending with dry. Fold in chopped pecans.
- Pour batter into prepared baking dish and smooth top. Bake 30–35 minutes or until toothpick inserted comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack.
- Mix honey and melted butter for topping; brush or drizzle over warm bread. Sprinkle additional pecans if desired.
- Slice and serve warm or at room temperature.
Notes
Drizzle extra honey over slices for more sweetness.
Toast pecans before adding for deeper flavor.
Substitute pecans with walnuts or almonds.
Add cinnamon or nutmeg to batter for warm spice.
Serve with butter or cream cheese for richer taste.
Store bread in airtight container at room temperature up to 3 days or refrigerate up to 1 week.
Reheat slices gently in microwave or oven.
Use gluten-free flour blend for gluten-free version.
Make buttermilk by mixing vinegar/lemon juice with milk.
Freeze wrapped bread for up to 2 months.
Add chopped apples or dried cranberries to batter if desired.
Nutrition
- Serving Size: 1 slice
- Calories: approx. 250-300 kcal
- Sugar: 15-18 g
- Sodium: 150-200 mg
- Fat: 12-15 g
- Saturated Fat: 6-8 g
- Unsaturated Fat: 4-6 g
- Trans Fat: 0 g
- Carbohydrates: 30-35 g
- Fiber: 2-3 g
- Protein: 3-4 g
- Cholesterol: 45-60 mg
