Step 3: Prepare the Sweet Pecan Topping
- While the dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl until creamy.
- Chop the pecans and fold them into the butter-sugar mixture. Set aside.
Step 4: Assemble the Bread
- Once the dough has doubled, punch it down gently to release the air.
- Roll the dough into a rectangle about 12×9 inches.
- Spread the pecan topping evenly over the dough.
- Starting from one long side, roll the dough tightly into a log. Pinch the seam to seal.
Step 5: Second Rise
- Place the rolled dough into a greased 9×5-inch loaf pan.
- Cover and let it rise for another 30–45 minutes, until it puffs up nicely.
Step 6: Bake the Bread
- Preheat the oven to 350°F (175°C).
- Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped.
- If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
Step 7: Cool and Serve
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Slice and enjoy! Serve plain, with butter, or even a drizzle of honey for extra Southern charm.
Tips for Perfect Alabama-Style Sweet Pecan Bread
- Use fresh yeast: Expired yeast can prevent your bread from rising.
- Toast the pecans lightly before adding for an extra depth of flavor.
- Don’t rush the rising process: Allowing the dough to double in size ensures a soft, tender bread.
- Optional glaze: For an extra sweet finish, drizzle a simple glaze made from powdered sugar and milk over the top after cooling.
This Alabama-Style Sweet Pecan Bread is soft, slightly sweet, and loaded with crunchy pecans that bring a delightful Southern twist to your table. It’s perfect for gifting, breakfast, or a comforting afternoon treat with a cup of coffee or tea.
If you want, I can also create a shortcut “quick version” recipe that skips the long rising times but still gives a soft, delicious result—great for when you’re craving it ASAP. Do you want me to do that?
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