Honey Butter Sweet Alabama Pecanbread (Print Version)
# Ingredients:
→ Main
01 -
120 g pecan halves, toasted
02 -
250 g all-purpose flour
03 -
220 g brown sugar, packed
04 -
100 g granulated sugar
05 -
1 teaspoon baking soda
06 -
1 teaspoon baking powder
07 -
0.5 teaspoon salt
08 -
1 teaspoon ground cinnamon
09 -
115 g unsalted butter, softened
10 -
120 ml honey
11 -
3 large eggs
12 -
120 ml buttermilk
13 -
1 teaspoon vanilla extract
14 -
80 g chopped fresh or dried figs (optional)
→ For Serving
15 -
Additional honey and unsalted butter
# Instructions:
01 -
Preheat the oven to 175°C. Grease a 23x13 cm loaf pan with butter or non-stick spray.
02 -
Arrange pecan halves on a baking sheet and toast in the oven for 8–10 minutes until aromatic. Remove, allow to cool, and chop coarsely.
03 -
In a large bowl, whisk together flour, brown sugar, granulated sugar, baking soda, baking powder, salt, and cinnamon until uniformly blended.
04 -
Using an electric mixer, beat softened butter and honey until pale and fluffy, about 2–3 minutes.
05 -
Add eggs one at a time to the butter-honey mixture, mixing thoroughly after each addition. Blend in buttermilk and vanilla extract until smooth.
06 -
Gradually fold the dry ingredients into the wet mixture, mixing gently until just incorporated. Avoid overmixing. Stir in toasted pecans and figs, if using.
07 -
Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
08 -
Bake for 55–65 minutes, until a skewer inserted into the center emerges clean. If the surface browns too rapidly, cover loosely with foil.
09 -
Remove from oven and let cool in the tin for 10 minutes. Turn out onto a wire rack to cool completely.
10 -
Mix equal parts honey and softened unsalted butter. Serve slices generously spread with honey butter.
# Notes:
01 -
If using dried figs, ensure they are chopped into small bite-sized pieces for even distribution.
02 -
For added texture, reserve some toasted pecan halves to garnish the top before baking.