Go Back

Sweet Alabama Pecan Bread

Sweet Alabama pecan bread with a crackly brown sugar-pecan topping and a moist, buttery crumb. Made as a loaf with toasted pecans folded into the batter for a tender slice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Desserts & Baking
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

Sweet Alabama Pecan Bread
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.5 cup butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1.25 cup pecans, toasted and chopped, divided
  • 2 tbsp brown sugar for topping

Equipment

  • 1 sheet pan

Method
 

Prep & heat
  1. Preheat oven to 350F, then grease and line a 9x5-inch loaf pan. Make sure the pan is ready so the batter can go in immediately after mixing.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a bowl until evenly combined. Stop whisking when the cinnamon is fully distributed with no visible streaks.
Cream the butter and sugar
  1. Beat butter and packed brown sugar until fluffy, then beat in the eggs one at a time and mix in the vanilla extract. Continue until the mixture looks lighter in color and cohesive.
Combine wet and dry
  1. Add the dry ingredients alternately with buttermilk, mixing just until combined. The batter should look thick and uniform—avoid overmixing so the crumb stays tender.
Add pecans & top
  1. Fold in 1 cup of the toasted, chopped pecans, then pour the batter into the prepared loaf pan. Spread the batter level so the top bakes evenly.
Bake & cool
  1. Top with the remaining pecans and 2 tablespoons brown sugar for topping. Bake for 55-60 minutes at 350F until a toothpick comes out clean and the top is deep golden with a crackly surface.
  2. Cool for 15 minutes in the pan before slicing. Letting it rest prevents the loaf from crumbling when you cut it.

Notes

Pro tip: keep mixing to a minimum after adding the dry ingredients so the crumb stays moist instead of tough. Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze slices (wrapped well) for up to 2 months; thaw overnight in the fridge. For a dairy-free swap, use a plant-based butter and replace buttermilk with unsweetened soy or oat milk plus a tablespoon of lemon juice.