Name: Sweet Alabama Pecan Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1/2 cup Unsalted Butter, melted; 1 cup Granulated Sugar; 1/2 cup Brown Sugar, packed; 2 large Eggs, room temperature; 1 teaspoon Vanilla Extract; 1 cup Buttermilk, room temperature; 1 1/2 cups All-Purpose Flour (measured and leveled); 1 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1/4 teaspoon Salt; 1 cup Chopped Pecans, toasted if desired

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Creamy, nut-studded, and delightfully buttery, Sweet Alabama Pecan Bread is one of those comforting quick breads that feels like a warm hug on a plate. With a tender crumb, a caramel-like sweetness from brown sugar, and crunchy pecans tucked in every bite, this loaf is perfect for breakfast, snack time, or a cozy dessert. Fun fact: many Southern families have their own version of pecan bread passed down through generations — it’s the kind of recipe that sparks stories as easily as it fills a kitchen with irresistible aroma.

This recipe is special because it’s simple, quick to prepare, and crowd-pleasing for all ages. If you love easy loaves like our Sweet Alabama Pecan Bread recipe on the blog, you’ll feel right at home here. Read on for step-by-step guidance and an enthusiastic nudge to bake a loaf today.

What is Sweet Alabama Pecan Bread?

Have you ever wondered why it’s called Sweet Alabama Pecan Bread? Is it the pecans, the sticky-sweet bite, or perhaps the way it makes your house smell like Sunday morning? Maybe all of the above. The name pokes gentle fun at Southern charm and hospitality — after all, “the way to a man’s heart is through his stomach.” Could there be a truer motto for a nut-studded, buttery loaf? Try it and see whether the name fits as well as the flavor does. If you love classic Southern sweets, this one is begging to be baked.

Why You’ll Love This

This recipe is irresistible for three big reasons:

Big flavor from simple ingredients: Brown sugar and toasted pecans create warm, toasty, caramel notes that pair perfectly with a moist crumb.
Wallet-friendly and made at home: Baking this loaf costs far less than store-bought specialty breads, and you control the quality of butter and nuts.
Versatile toppings and add-ins: Serve plain, slathered with honey butter, or toasted lightly for extra crunch — each option adds a new layer of delight.

If you enjoyed the nut-forward richness of the Honey Butter Sweet Alabama Pecanbread variation on the blog, you’ll find this version just as comforting and even more straightforward to make. Don’t wait — bake a loaf tonight and share it with someone you love.

How to Make: Quick Overview

This loaf is easy, forgiving, and satisfying. The batter comes together in two bowls, and the trick is gentle mixing so the crumb stays tender while pecans add a crunchy finish. Expect a soft, buttery interior with a slightly crisp top after baking.

Prep time: 15 minutes
Cook time: 50 to 60 minutes
Total time: about 1 hour 10 minutes

Standout element: The marriage of brown sugar and melted butter gives a rich, almost caramel flavor, while the chopped pecans provide contrast in texture.

Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
1 1/2 cups all-purpose flour, measured and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans, toasted if desired

Directions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Use a light coating of butter or nonstick spray, and line with parchment for easy removal if you like.
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Make sure the butter is warm, not hot, so it doesn’t cook the eggs when added.
Beat in eggs one at a time, then add vanilla extract. Whisk until the mixture is glossy and well combined.
Mix in buttermilk until fully combined. Stir just until smooth — overmixing can make the loaf tough.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Sifting is optional but helps remove lumps.
Gradually fold the dry ingredients into the wet mixture until just combined. Use a rubber spatula and stop when you no longer see streaks of flour.
Gently fold in chopped pecans. Save a few to sprinkle on top for a pretty, crunchy finish.
Pour batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to settle the batter.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. If the top browns too quickly, tent with foil for the last 10-15 minutes.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sweet Alabama Pecan Bread

What to Serve With

This loaf pairs wonderfully with a variety of accompaniments to make a complete moment:

A smear of honey butter or cinnamon butter for extra indulgence.
Fresh fruit or a simple fruit salad to add brightness and acidity.
A hot cup of coffee or black tea for breakfast; iced tea or milk works for an afternoon snack.
A scoop of vanilla ice cream and warm caramel sauce turns thick slices into a quick dessert. Also consider pairing with our richer pudding-style recipe like Pecan Pie Bread Pudding for a decadent finish.

Top Tips for Perfecting

Toast your pecans lightly in a skillet over medium heat for 3-5 minutes until fragrant; this boosts flavor and crunch.
Use room-temperature eggs and buttermilk so the batter mixes evenly and rises well.
Measure flour by spooning it into the measuring cup and leveling off — packing can make the loaf dense.
Don’t overmix once you add flour; fold until just combined to keep the crumb tender.
If the top browns too fast, tent foil over the loaf during the final bake minutes.

Storing and Reheating Tips

Refrigeration: Store leftover slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring slices to room temperature or warm gently before serving.
Freezing: Wrap cooled slices tightly in plastic wrap and freeze in a sealed bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating: Warm slices in a toaster oven or regular oven at 300°F (150°C) for 8-10 minutes, or microwave single slices for 10-20 seconds until just warm. Adding a pat of butter while warming enhances moisture and flavor.

FAQs

Can I use regular milk instead of buttermilk?
Yes. Substitute regular milk mixed with 1 tablespoon white vinegar or lemon juice and let sit 5 minutes to thicken. This mimics buttermilk’s acidity and helps the bread rise.

Can I replace pecans with walnuts or another nut?
Absolutely. Walnuts or chopped hazelnuts work well; adjust to your preference. For a nut-free version, use toasted pumpkin seeds or omit nuts entirely.

How do I know when the bread is fully baked?
A toothpick inserted into the center should come out clean or with a few moist crumbs. The top should be golden and spring back slightly when pressed.

Can I add mix-ins like chocolate chips or dried fruit?
Yes. Fold in up to 1 cup of chips or fruit, but reduce other add-ins slightly to avoid overloading the batter.

Why did my bread sink in the middle?
Common causes include underbaking, too much leavening, or opening the oven door during the early bake. Ensure accurate measurements and steady oven temperature.

Conclusion

This Sweet Alabama Pecan Bread is an effortless, delicious loaf that brings warm, nutty comfort to any table. It’s easy enough for a weeknight treat, special enough for weekend company, and forgiving for bakers of all skill levels. Try it, tweak it with your favorite add-ins, and share a slice with loved ones — good food and good company are what this recipe is all about. For more classic Southern inspiration see this version of SWEET ALABAMA PECAN BREAD – The Southern Lady Cooks and a gluten-aware take at Sweet Alabama Pecanbread.