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This is one seriously rich treat—imagine buttery soft bread bursting with golden local honey and crunchy toasted pecans, all with a hint of cinnamon warmth in every bite. Southern comfort in every slice, I promise!
Back when I first tried this at a big Alabama get-together, I knew it’d be my favorite for breakfast hangouts. The mix of honey and pecans gets everyone grinning around the table every time.
Irresistible Ingredients
- Brown sugar: Locks in moisture and adds a caramel kick
- Local honey: Go for raw if you want real floral depth
- Butter (unsalted): Lets you control exactly how salty things get
- Ground cinnamon: Cozy spice that never takes over
- Pecans (fresh): Roast them to boost that nutty goodness
Step-by-Step Directions
- Grease your 9x5 pan—don’t miss the corners—and preheat oven to 350°F:
- Set oven rack smack in the center for even baking.
- Toast pecans on a sheet pan—8 to 10 minutes—sniff for a nice aroma so you don’t burn them:
- Grab a big bowl and whisk together all your dry stuff, squishing any brown sugar lumps as you go:
- Crack eggs into a bowl and whisk hard till they look a bit lighter, just about a minute:
- Slowly drizzle melted (cooled!) butter into eggs, whisking the whole time to keep things smooth:
- Pour in the honey, milk, and vanilla; mix till it all comes together nicely:
- Make a hole in the center of your dry mix and add the wet ingredients right in:
- Use a rubber spatula to fold everything gently, just getting rid of dry flour patches:
- Stir in most of the toasted pecans and hold back a bit for the top:
- Scoop the whole thing into the pan, smooth out the top, and scatter those extra pecans over it:
- Bake for about an hour—check at 55 minutes—swapping pan position halfway so it browns evenly:
- Poke the middle with a skewer; if you just see a couple moist crumbs, you’re good:
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My grandma in Alabama swore that quickly roasting the pecans first brings out their best flavor—just that one step became my favorite part of this whole bread.
Timing Tips
If you’d rather not end up with crumbly slices, let your loaf cool all the way down before you cut into it.
Tasty Matches
Try serving this with hot coffee and fresh fruit—it’ll make your brunch feel a little fancy!
Keep It Fresh
Once the bread is cool, wrap it up tight in plastic, then add a layer of foil to really lock in the freshness.
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This has turned into my signature bake for family get-togethers. It’s hard to beat a treat that always brings back memories and always disappears quick!
Recipe FAQs
- → Can I swap pecans for another nut?
- Sure, try walnuts or almonds! They’re great alternate options, though pecans give the classic Southern flavor.
- → How long does it stay good?
- In an airtight container, it’s fresh 3-4 days at room temp or about a week refrigerated.
- → Can I make it less sweet?
- Definitely, cut back the sugar by 1/4 cup. It won’t change the texture much.
- → Will it keep in the freezer?
- Yes! Wrap it tightly and freeze it for up to 3 months. Let it thaw overnight to enjoy.
- → Why does the top crack during baking?
- A cracked top is totally normal! It’s a sign the bread rose well in the oven.