Creamy, nutty, and impossibly comforting, Sweet Alabama Pecan Bread is the kind of loaf that fills your kitchen with warm, buttery aroma and has everyone asking for seconds. This quick bread blends tender crumb with crunchy pecans and a touch of brown-sugar sweetness that makes it perfect for breakfast, coffee breaks, or an easy dessert. Fun fact: many Southern families bake pecan breads to celebrate the fall harvest when pecans come straight off the tree — it’s practically tradition.

This recipe is wonderfully simple and family-friendly: a handful of pantry staples, a single bowl for mixing, and less than 15 minutes of hands-on time. If you enjoy classic quick breads, you might also like this collection in our Sweet Alabama Pecan Bread recipe archive, which highlights how comforting pecan-forward loaves can be. Read on and get excited — this loaf is both reliable and irresistible.

What is Sweet Alabama Pecan Bread?

What’s in a name? Sweet Alabama Pecan Bread sounds like it should come with a porch swing and a glass of sweet tea, doesn’t it? The playful origin is often debated: did someone in Alabama add extra pecans and a little Southern charm? Or was it named because “the way to a man’s heart is through his stomach” — and pecans help seal the deal? Either way, the name promises sweet, nutty comfort and that satisfying crunch with every slice. Try it and decide for yourself why folks keep calling it Sweet Alabama.

Why You’ll Love This:

You’ll fall for this bread for three big reasons:

• Decadent flavor: Brown sugar and melted butter create a deep, caramel-like background while toasted pecans add toasty crunch and nutty richness.
• Budget-friendly baking: Made from inexpensive pantry staples, this loaf is more economical than store-bought specialty breads and feeds a crowd.
• Versatile serving: Serve warm with butter, cream cheese, or a drizzle of honey — it shines any time of day.

If you enjoy the cozy nuttiness here, check out another favorite twist on pecan desserts with our pecan pie bread pudding without the crust for a deliciously different way to use leftover bread and pecans. Don’t wait — preheat the oven and make a loaf today.

How to Make:

Quick Overview
This recipe is straightforward and forgiving: melt your butter, whisk with sugars and eggs, add buttermilk for tender crumb, fold in dry ingredients and pecans, then bake. The texture is moist with a slight crunch from the pecans; expect about 10–15 minutes prep and 50–60 minutes baking time.

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
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped pecans, toasted if desired

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Grease well with butter or use baking spray and line with parchment if you prefer easy removal.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and slightly glossy. This step helps dissolve any sugar lumps.
3. Beat in the eggs one at a time, whisking after each addition so the batter becomes cohesive. Add the vanilla extract and mix.
4. Mix in the buttermilk until the wet mixture is fully combined and slightly thin — this helps create a tender crumb.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening.
6. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined; do not overmix or the loaf may become dense.
7. Gently fold in the chopped pecans, reserving a handful to sprinkle on top if you like a decorative crust.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula so it bakes evenly.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. Start checking at 50 minutes to avoid overbaking.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cooling makes slicing neater and allows flavors to settle.

What to Serve With:

• Warm slices spread with salted butter or cream cheese for breakfast.
• A scoop of vanilla ice cream and a drizzle of caramel for an easy dessert.
• Fresh fruit like sliced apples or pears and a strong cup of coffee for a balanced snack.
• Sweet tea, black coffee, or a latte if you want a true Southern pairing.

Top Tips for Perfecting:

• Toast the pecans lightly in a dry skillet for 3–5 minutes to deepen their flavor before chopping.
• Room-temperature eggs and buttermilk help the batter emulsify properly for a consistent texture.
• Don’t overmix after adding flour — stop as soon as streaks disappear to keep the loaf tender.
• If your top browns too fast, tent the pan loosely with foil after 30–35 minutes.
• Substitute Greek yogurt for buttermilk at a 1:1 ratio if you don’t have buttermilk, but thin it slightly with a tablespoon of milk or water.
  For more clever ways to use pecan-rich breads, see our recipe for pumpkin pecan bread pudding which transforms leftover loaves into cozy desserts.

Storing and Reheating Tips:

• At room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 2 days.
• Refrigeration: Refrigerate for up to 5 days. Bring slices to room temperature or warm briefly before serving to restore softness.
• Freezing: Slice and freeze individual slices between sheets of parchment in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm slices directly from frozen in a toaster oven.
• Reheating: Warm 1–2 slices in the microwave for 10–15 seconds or in a 350°F oven for 5–8 minutes for a fresh-baked texture.

FAQs

Can I use margarine instead of butter?
Margarine can work in a pinch, but unsalted butter gives better flavor and texture. If using margarine, choose a high-quality stick margarine and expect slightly different flavor.

Can I substitute regular milk for buttermilk?
Yes. To mimic buttermilk, add 1 tablespoon of lemon juice or white vinegar to a cup measuring cup, add milk to the 1-cup line, stir, and let sit 5 minutes before using.

How do I keep the pecans from sinking?
Toss chopped pecans with a teaspoon of flour before folding into the batter. This helps them stay suspended in the loaf while baking.

Can I add mix-ins like chocolate chips or dried fruit?
Absolutely—fold in up to 1 cup total of mix-ins. If adding chocolate, semi-sweet or bittersweet chips pair beautifully with pecans.

Why did my loaf crack on top?
A crack is normal with quick breads and usually indicates good rise. To minimize large cracks, avoid overfilling the pan and make sure the oven temperature is stable.

Conclusion

Sweet Alabama Pecan Bread is a reliably delicious loaf that’s easy enough for a weekday treat and special enough for guests. With buttery depth, tender crumb, and toasted pecans, it’s a great example of simple baking done right. If you want to see an original Southern take on this loaf, check out the classic SWEET ALABAMA PECAN BREAD – The Southern Lady Cooks for inspiration, or explore a gluten-free adaptation with Sweet Alabama Pecanbread. Bake a loaf, share it with loved ones, and enjoy the warm smiles that follow.

Sweet Alabama Pecan Bread

Creamy, nutty, and impossibly comforting, Sweet Alabama Pecan Bread is the kind of loaf that fills your kitchen with warm, buttery aroma and has everyone asking for seconds.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 250 kcal

Equipment

• Loaf Pan
• Mixing Bowl

Ingredients

  

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
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped pecans, toasted if desired

Instructions

 

• Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Grease well with butter or use baking spray and line with parchment if you prefer easy removal.
• In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and slightly glossy.
• Beat in the eggs one at a time, whisking after each addition. Add the vanilla extract and mix.
• Mix in the buttermilk until fully combined and slightly thin.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
• Gently fold in the chopped pecans, reserving a handful to sprinkle on top if desired.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Toast the pecans lightly in a dry skillet for 3–5 minutes to deepen their flavor before chopping. Room-temperature ingredients help the batter emulsify properly.

Keyword Easy