Description
This Sweet Alabama Pecan Pound Bread is moist, buttery, and loaded with crunchy pecans. It’s the perfect dessert or coffee companion with a classic Southern charm that’s sure to impress family and friends.
Ingredients
Units
Scale
Serves 12
- For the bread:
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) sour cream
- 4 large eggs
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup (120 g) chopped pecans
- For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Chopped pecans for garnish
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- Cream the butter and sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs and sour cream:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the sour cream, vanilla extract, and almond extract (if using).
- Combine dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in pecans:
- Gently fold the chopped pecans into the batter using a spatula.
- Bake the bread:
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the glaze (optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread and sprinkle with chopped pecans for a finishing touch.
Notes
- For an even richer flavor, toast the pecans before folding them into the batter.
- This bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
- Freeze slices for up to 3 months; thaw and warm before serving.