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Sweet Alabama Pecan Bread

Sweet Alabama pecan bread is a Southern-style loaf baked at 350°F with a crackly brown sugar pecan top. The batter is mixed just until combined for a moist, buttery crumb with toasted pecans in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour
baking powder
  • 1 tsp baking powder
baking soda
  • 0.5 tsp baking soda
salt
  • 0.5 tsp salt
ground cinnamon
  • 0.5 tsp ground cinnamon
butter, softened
  • 0.5 cup butter, softened Use softened butter.
brown sugar, packed
  • 1 cup brown sugar, packed Packed brown sugar for the loaf.
eggs
  • 2 eggs Large eggs.
buttermilk
  • 1 cup buttermilk
vanilla extract
  • 1 tsp vanilla extract
pecans, toasted and chopped, divided
  • 1.25 cup pecans, toasted and chopped, divided Toasted and chopped; divide for batter and topping.
brown sugar
  • 2 tbsp brown sugar For the topping.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, then grease and line a 9x5-inch loaf pan.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined, looking for no dry streaks.
Mix the wet ingredients
  1. Beat the softened butter and packed brown sugar until fluffy, then beat in the eggs one at a time and add the vanilla extract until smooth and glossy.
Build the batter
  1. Add the dry ingredients alternately with the buttermilk, mixing just until combined so the batter looks thick but not overworked.
  2. Fold in 1 cup of the toasted and chopped pecans, then pour the batter into the prepared loaf pan.
Top and bake
  1. Sprinkle the remaining pecans and the 2 tablespoons brown sugar over the top for a crumbly, crackle-prone surface.
  2. Bake at 350°F for 55-60 minutes, until a toothpick comes out clean and the top is deep golden brown.
Cool and slice
  1. Cool in the pan for 15 minutes, then slice once the loaf is firm enough to hold its shape.

Notes

Pro tip: Toast the pecans before chopping so the topping gets a noticeably fragrant, nutty aroma and better browning. Store the loaf tightly wrapped at room temperature for up to 2 days or refrigerated for up to 5 days; freeze for up to 2 months. For a lighter option, use half butter and half unsweetened applesauce (same bake time) for slightly less richness while keeping the bread tender.