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Buttery honey-glazed pecans blend with rich, moist dough in this quick Southern treat. Every bite gives you soft, butter-infused goodness packed with crunchy Alabama nuts, all wrapped up in warm honey flavor with a touch of cinnamon spice.
I first tasted this at an Alabama family get-together and now I can't stop making it when friends come over for breakfast. Folks always smile when they try this honey-pecan combo at my morning table.
Key Components
- Newly shelled pecans: They make everything richer with their natural oils
- Nearby honey: Go for unprocessed stuff to get those flowery tastes
- Brown sugar: Adds wetness and hints of caramel
- Unsalted butter: Lets you manage how salty your bread turns out
- Ground cinnamon: Brings cozy warmth without taking over
Step-by-Step Guidance
- Get your oven ready at 350°F with rack in the middle:
- Butter up that 9x5-inch loaf pan real good, don't miss the edges.
- Put pecans on a cookie sheet and toast until they smell good, around 8-10 minutes, but watch them closely:
- Mix all your dry stuff in a big bowl, using your fingers to break down any brown sugar chunks:
- In another bowl, beat those eggs until they look lighter, about a minute or so:
- While you keep whisking, slowly pour in melted butter that's cooled down a bit so it won't mess up your eggs:
- Mix honey, milk, and vanilla into your egg bowl until everything's combined:
- Make a hole in your dry mix and pour the wet stuff right in there:
- Use a rubber spatula to fold everything together just until the flour disappears:
- Mix in your toasted pecans, but save some for the top:
- Pour the batter in your greased pan, even out the top, and sprinkle those saved pecans on it:
- Bake for 55-60 minutes, turn it halfway, until it's nice and golden:
- Stick a toothpick in the middle - it should come out with just a tiny bit of stuff on it:
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My grandma from Alabama always told me that you gotta toast those pecans before they go in the mix. It really brings out all their natural oils and makes them taste way better.
When To Slice
Let your bread cool all the way before cutting or it'll fall apart on you.
Goes Great With
Add some fresh fruit and a cup of coffee for a fancy morning meal.
Keeping It Fresh
Once it's cool, wrap it in plastic first, then aluminum foil to lock in all that moisture.
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Everyone in my family now expects me to bring this bread to our get-togethers. It's earned its spot among our favorite Southern dishes that we pass down to kids and grandkids.
Recipe FAQs
- → Can I swap pecans for other nuts?
- Definitely! Walnuts or almonds work just fine, but pecans keep the Southern vibe.
- → How long will this stay fresh?
- In a sealed container, it'll last 3-4 days at room temp or about 7 days chilled.
- → Can the sugar amount be reduced?
- Sure! Cutting the sugar by 1/4 cup still keeps it moist and tasty.
- → Can I freeze it?
- Yes! Wrap it up well and freeze for up to 3 months. Just leave it to thaw overnight.
- → Why does the top crack during baking?
- That’s normal for quick bread! It’s a sign it rose perfectly in the oven.