There’s nothing quite like the comforting aroma of freshly baked bread wafting through the kitchen — especially when it’s filled with buttery pecans and sweet Southern charm. This Sweet Alabama Pecan Bread is everything you want in a homemade treat: moist, nutty, and perfectly golden.
It’s simple to make, doesn’t require a mixer, and pairs beautifully with your morning coffee or an afternoon cup of tea. Serve it warm with a pat of butter or drizzle with honey for a little extra Southern sweetness.
Step-by-Step Instructions
Step 1: Preheat the oven
Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line it with parchment for easy removal).
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until everything is well combined.
Step 3: Combine the wet ingredients
In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract. Make sure the butter has cooled slightly so it doesn’t scramble the eggs.
Step 4: Bring it all together
Pour the wet mixture into the dry ingredients and stir gently until just combined — no overmixing! The batter should be thick and slightly lumpy.
Step 5: Add the pecans
Fold in the chopped pecans until evenly distributed. For an extra crunch and deeper flavor, you can toast the pecans for 5–7 minutes before adding them.
Step 6: Bake to golden perfection
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
Step 7: Cool and serve
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes & Tips
- Toast your nuts: Toasting the pecans brings out their natural oils and gives the bread a richer, nuttier flavor.
- Brown sugar swap: Try replacing some or all of the white sugar with light brown sugar for a deeper, caramel-like sweetness.
- Prevent sinking pecans: Toss the chopped nuts in a tablespoon of flour before folding them into the batter — this helps keep them evenly distributed.
- Add-ins: Stir in ½ cup of chocolate chips or a sprinkle of cinnamon for a fun twist.
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully — just wrap slices tightly and freeze for up to 3 months.
Frequently Asked Questions
1. Can I use milk instead of buttermilk?
Yes! If you don’t have buttermilk, make your own substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
2. Can I make this into muffins instead of a loaf?
Absolutely! Spoon the batter into a greased muffin tin and bake at 350°F for about 20–25 minutes, or until golden.
3. Why did my bread turn out dry?
Overmixing the batter or baking too long can cause dryness. Mix just until combined, and start checking for doneness at the 50-minute mark.
4. What’s the best way to serve it?
Warm it slightly and spread with butter, honey, or even cream cheese — it’s delightful any time of day.
5. Can I make it ahead?
Yes! This bread tastes even better the next day as the flavors meld together. Just wrap it tightly once cooled to keep it moist.
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Calories: Approximately 250 calories per slice (based on 12 slices)
Protein: 4g
Carbs: 30g
Fat: 14g
Ingredients
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the chopped pecans.
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.Nutrition