Description
Okay, so picture this: You’re sitting on a wraparound porch somewhere in Alabama, sweet tea in hand, and the most incredible smell is wafting from the kitchen window. That smell? That’s this bread, honey. This isn’t just any old quick bread — this is Sweet Alabama Pecan Bread, and it’s about to become the reason people start showing up at your house uninvited.
We’re talking about a tender, moist loaf that’s absolutely loaded with buttery toasted pecans and kissed with just enough sweetness to make your Southern grandmother weep tears of pride. This bread has that perfect crumb that’s dense enough to be satisfying but light enough that you’ll convince yourself “just one more slice” is totally reasonable.
This is the kind of bread that makes your house smell like a bakery run by angels, and it’s so good that you’ll find yourself making excuses to bake it. “Oh, the mailman was extra nice today, better make some pecan bread.” “It’s Tuesday? Perfect pecan bread weather.” You get the idea.
Ingredients
For the Bread That’ll Change Your Life:
- 2 cups all-purpose flour
- 1 cup light brown sugar, packed tight like your Southern roots
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg (the secret weapon)
- 1 cup buttermilk (don’t even think about substituting)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups pecans, roughly chopped and toasted
For the Glaze That Makes Angels Sing:
- 1 cup powdered sugar
- 3–4 tbsp heavy cream (or whole milk if that’s what you’ve got)
- 1/2 tsp vanilla extract
- Pinch of salt
- Extra chopped pecans for topping (because more is more)
Instructions
First things first — toast those pecans. Spread them on a baking sheet and toast at 350°F for 8-10 minutes until fragrant and slightly darker. Your kitchen should smell like a Georgia autumn. Let them cool completely, then roughly chop them. Don’t go crazy with the chopping — we want chunky pieces that’ll give you something to bite into.
Preheat your oven to 350°F and grease a 9×5 inch loaf pan like your life depends on it. You can also line it with parchment paper if you’re feeling fancy, but honestly, good old-fashioned butter and flour works just fine.
In a large bowl, whisk together flour, both sugars, baking soda, salt, cinnamon, and nutmeg. This is your flavor foundation, so make sure everything’s evenly distributed. Give it a good whisk and let all those spices get acquainted.
In another bowl, whisk together buttermilk, oil, eggs, and vanilla until smooth. The buttermilk is doing some serious heavy lifting here — it’s what’s going to give you that tender crumb and subtle tang that makes this bread special.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don’t overmix — we’re not trying to develop gluten here, we want tender bread, not a workout for your arm. The batter should look a little lumpy and rustic, and that’s exactly what we want.
Fold in those gorgeous toasted pecans, making sure they’re evenly distributed throughout the batter. You want pecans in every single bite, because anything less would be a tragedy.
Pour the batter into your prepared loaf pan and smooth the top gently. Pop it into the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Your house should smell like Southern comfort at this point.
Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack. This is the hardest part — waiting for it to cool enough to slice. Use this time to make the glaze and contemplate how amazing your kitchen smells.
Whisk together powdered sugar, cream, vanilla, and a pinch of salt until smooth. The consistency should be thick enough to coat the back of a spoon but thin enough to drizzle beautifully. Adjust with more cream or powdered sugar as needed.
Once the bread is mostly cool (warm is fine, we’re not monsters), drizzle that glaze all over the top, letting it cascade down the sides like a sugary waterfall. Sprinkle with extra chopped pecans because presentation matters, and you’re not here to play games.
Notes
Toast Those Pecans: Don’t skip this step. Toasted pecans have a depth of flavor that raw pecans just can’t match.
Buttermilk is Boss: Real buttermilk gives the best flavor and texture. If you don’t have it, you can make fake buttermilk with milk and lemon juice, but it won’t be quite the same.
Don’t Overmix: Stir until just combined. Overmixed quick bread is tough bread, and nobody wants tough bread.
The Toothpick Test: It should come out with a few moist crumbs, not completely clean. Completely clean means overbaked.
Storage Wisdom: Wrap in plastic wrap once completely cool. It actually gets more moist and flavorful after a day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: ~285 kcal
- Carbohydrates: ~45g
- Protein: ~4g