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Sweet Alabama Pecan Bread: A Rich, Buttery Southern Loaf

Close-up of a slice of sweet alabama pecan bread showing a moist crumb and pecan glaze topping.
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Bake this classic Southern-style quick bread. It is moist, rich with butter, and packed with crunchy pecans, making it perfect for breakfast, brunch, or a comforting dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, plus 1/4 cup for topping
  • 1/4 cup milk (for brushing)
  • 1 tablespoon melted butter (for brushing)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step builds the buttery crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix only until just combined; do not overmix the batter.
  6. Gently fold in the 1 cup of chopped pecans.
  7. Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the reserved 1/4 cup of chopped pecans over the top of the batter.
  8. Bake for 55 to 65 minutes, or until a wooden pick inserted into the center comes out clean.
  9. About 5 minutes before the bread is done, mix the 1/4 cup milk and 1 tablespoon melted butter. Gently brush this mixture over the top of the hot loaf immediately after removing it from the oven.
  10. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely. Slice and serve.

Notes

  • For a simple glaze, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract. Drizzle over the cooled loaf.
  • Toasting the pecans before adding them to the batter deepens their nutty flavor.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil.
  • For a richer flavor, substitute 1/4 cup of the granulated sugar with an equal amount of packed light brown sugar.

Nutrition

Find it online: https://cookingbycarla.com/sweet-alabama-pecan-bread-recipe/