Mmm… Sweet Alabama Pecan Bread 🍞🤎 — this Southern favorite isn’t really a “bread” like sandwich bread, but more of a super-moist, nutty, caramel-like dessert loaf (or snack cake). It’s buttery, full of toasted pecans, and irresistibly rich — perfect for breakfast, brunch, or gifting!
Here’s the classic, tried-and-true recipe 👇
🍰 Sweet Alabama Pecan Bread
🥣 Ingredients
(Makes one 9×5-inch loaf or an 8×8-inch pan)
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1 cup light brown sugar, packed
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½ cup granulated sugar
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1 cup all-purpose flour
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2 large eggs
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1 teaspoon vanilla extract
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¾ cup (1½ sticks) unsalted butter, melted and slightly cooled
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1½ cups chopped pecans, toasted if desired
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½ teaspoon salt
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1 teaspoon baking powder
👩🍳 Instructions
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Preheat oven:
350°F (175°C). Grease and flour a loaf pan or 8×8 baking dish. (You can also line it with parchment for easy removal.) -
Mix wet ingredients:
In a large bowl, whisk together the eggs, melted butter, and vanilla until smooth. -
Add sugars:
Stir in both the brown and granulated sugars until fully incorporated. -
Combine dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Add to the wet mixture and stir just until blended. -
Add pecans:
Fold in the chopped pecans. (The batter will be thick — that’s perfect!) -
Bake:
Spread the batter evenly in the pan.
Bake for 35–45 minutes, or until the top is golden brown and a toothpick comes out clean. -
Cool:
Let it cool for at least 15 minutes before slicing. The texture gets even better as it rests!
🍯 Serving Tips
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Serve warm with butter or a drizzle of honey.
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Add a scoop of vanilla ice cream or whipped cream for dessert.
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Great for gifting — wrap slices in parchment and ribbon.
✨ Optional Add-Ins
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½ tsp cinnamon or nutmeg for a warm flavor.
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A handful of mini chocolate chips for a sweeter twist.
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Swap half the pecans for toasted coconut flakes.
Would you like me to adapt this recipe for mini loaves or muffins (great for gifting or portion control)?
