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Sweet Alabama Pecan Bread

Sweet Alabama pecan bread is a Southern-style loaf baked with toasted pecans and a crackly brown-sugar topping. The batter comes together with alternating dry ingredients and buttermilk for a moist, buttery crumb.
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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
brown sugar, packed
  • 1 cup brown sugar, packed
large eggs
  • 2 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
brown sugar for topping
  • 2 tbsp brown sugar for topping

Equipment

  • 1 sheet pan

Method
 

Prep and batter
  1. Preheat oven to 350F, then grease and line a 9x5-inch loaf pan. Make sure the pan is coated so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a bowl. Whisk until the spices are evenly distributed.
  3. Beat butter and brown sugar until fluffy, then beat in large eggs one at a time and vanilla extract. Stop and scrape the bowl as needed for an even batter.
  4. Add the dry mixture alternately with buttermilk, mixing just until combined. Mix only until no dry streaks remain to keep the crumb tender.
  5. Fold in 1 cup pecans until evenly dispersed, then pour the batter into the loaf pan. Smooth the top so it bakes evenly.
Top and bake
  1. Top the loaf with the remaining pecans and brown sugar for topping. The surface should look thickly sprinkled for a crackly finish.
  2. Bake for 55-60 minutes at 350F until a toothpick comes out clean. Look for a deep golden top and set edges.
  3. Cool for 15 minutes in the pan before slicing. This resting step helps the loaf hold its shape for clean cuts.

Notes

Pro tip: toast and chop the pecans ahead so the topping stays crisp and fragrant after baking. Store the sliced bread in an airtight container in the fridge for up to 5 days, or freeze whole (wrap tightly) for up to 2 months. For a lighter option, swap half the butter with neutral oil; the loaf will be slightly less rich but still moist.