This is a rich, moist, Southern-style pecan bread with a buttery crust, brown sugar sweetness, and crunchy pecans inside and on top. Despite its name, it is more like a soft, sweet cake than a traditional yeast bread.
The picture shows the beginning of the ingredient list, so the recipe below is a complete, practical version designed to recreate that look and texture.
Prep time
15 minutes
Bake time
45–55 minutes
Yield
8–10 slices
1. Full ingredients list
Shopping checklist
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Wet ingredients
1/2 cup (113 g) unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
1 teaspoon vanilla extract
Sugars
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed brown sugar
Dry ingredients
1 1/2 cups (190 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pecans and optional additions
1 cup (110–120 g) chopped pecans for the batter
1/4 cup (25–30 g) pecan halves for topping
2 tablespoons milk or buttermilk, if needed for a softer batter
Equipment
One 9 × 5-inch (23 × 13 cm) loaf pan, or an 8-inch square baking pan.
Mixing bowls, whisk or hand mixer, spatula, measuring cups or kitchen scale.
Baking paper or butter and flour for preparing the pan.
2. Step-by-step instructions
How To Cut Parchment Paper for Loaf Pan? – Times Group-The Leading Manufacturer Of Aluminum Foil Roll, Aluminum Foil Tray In China
Step 1 — Prepare the oven and pan
Preheat the oven to 350°F (175°C). Grease the loaf pan with butter and line it with baking paper, leaving a little paper over the sides for easy removal.
Pearson’s Pecan Trio by Pearson Farm | Goldbelly
Step 2 — Prepare the pecans
Chop the pecans into small pieces for the batter and reserve the larger halves for the top. For a deeper nutty flavor, toast the pecans in a dry pan over low heat for 3–5 minutes, stirring frequently. Cool before adding.
Brown sugar, white granulated sugar, and melted butter in a mixing bowl being whisked together to make homemade chocolate chip cookies.
Step 3 — Mix butter and sugars
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until evenly combined. Let the butter cool first so it doesn’t cook the eggs.
Best Zucchini Bread | Baked Bree
Step 4 — Add eggs and vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth. Avoid adding eggs to very hot butter.
Step 5 — Add the dry ingredients
In a separate bowl, mix the flour, baking powder, baking soda, and salt. Fold this mixture into the wet ingredients until no dry flour remains. If the batter is unusually stiff, add the milk one tablespoon at a time.
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Step 6 — Fold in the pecans
Gently fold the chopped pecans into the batter. Do not overmix; too much mixing can make the bread tough.
Raw Banana Bread Batter in a Dish Ready to be Baked with Oatmeal & Pecans
Step 7 — Fill and decorate
Spread the batter evenly in the prepared pan. Arrange pecan halves over the top, pressing them in very lightly so they stay in place during baking.
Sweet Alabama Pecan Bread
– Grandmother’s Kitchen
Step 8 — Bake
Bake for approximately 45–55 minutes. Begin checking around 40 minutes because ovens and pans vary. If the top browns too quickly, loosely cover it with foil.
Alabama Pão de Nozes – Sobremesa Clássica e Simples – Sabor Receita
Step 9 — Cool and serve
A toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter. Rest in the pan for 10–15 minutes, then transfer to a rack. Let it cool before slicing for neat pieces.
3. All about pecans — the star ingredient
Pecan – Pecan Nutrition Facts, Calories, Carbs – Pecan Health Benefits
#Pecan Nuts Nibbed NCPC44
– HBS Natural Choice
Traditional Toasted Pecans Recipe | ItsOnly.Recipes
Pecans give this bread its buttery, slightly sweet flavor and crunchy texture. They are commonly used in Southern American baking.
How many pecans do you need?
Use
Amount
Inside the bread
1 cup chopped pecans
For decoration
1/4 cup pecan halves
Total
About 140–150 g
You can increase the total to 2 cups if you want a very nutty loaf, but the batter may become heavier. Other Alabama pecan bread recipes also use generous amounts of chopped nuts.
Call Me PMc
+1
Pecans: nutrition facts
Approximate values for 28 g (1 oz) of plain pecan kernels, not the finished bread:
Calories
196
Total fat
20.4 g
Protein
2.6 g
Carbohydrates
3.9 g
Dietary fiber
2.7 g
Sugar
1.1 g
Approximate nutrition values; varieties and serving sizes can vary.
Pecans also provide unsaturated fats, including monounsaturated fats, and minerals such as manganese, copper, and zinc.
Which pecans should you use?
Raw pecans: Best if you want to control the flavor and toast them yourself.
Roasted, unsalted pecans: Convenient and flavorful.
Pecan halves: Best for decorating the top.
Chopped pecans: Best for distributing nuts throughout the bread.
Salted pecans: Usable, but reduce the added salt slightly.
Important nut safety: Pecans are tree nuts and can cause serious allergic reactions. Do not serve this recipe to someone with a pecan or relevant tree-nut allergy. Walnuts are not a safe substitute for someone who is allergic to pecans without appropriate allergy guidance.
4. Best tips for perfect pecan bread
For a moist interior
Measure flour accurately and avoid adding too much. If using the classic buttermilk version, include 1 cup buttermilk and follow a tested recipe’s proportions rather than adding it on top of an already complete batter.
For deeper flavor
Toast the pecans lightly before mixing them into the batter.
For a golden crust
Bake on the middle oven rack. Cover loosely with foil if the top becomes dark before the center is done.
For clean slices
Let the loaf cool completely before cutting. Use a serrated knife and a gentle sawing motion.
For a sweeter finish
Serve with a little honey butter or a light powdered-sugar glaze. These are optional additions.
5. Frequently asked questions (Q&A)
Q1. Is Sweet Alabama Pecan Bread a cake or bread?
It is a sweet quick bread, meaning it is made without yeast. Its rich texture can resemble a dense, moist cake.
Q2. Can I make it without buttermilk?
Yes. You can use regular milk with a little lemon juice or vinegar as a substitute when following a recipe that calls for buttermilk. Let the mixture stand for about 5–10 minutes. If using the shorter ingredient list above, milk is optional rather than essential.
Q3. Can I replace pecans with walnuts?
Yes, if there is no walnut allergy. Walnuts have a slightly more bitter, earthy flavor, while pecans tend to taste sweeter and buttery.
Q4. Can I use self-rising flour?
Yes, but adjust the leavening. Self-rising flour already contains raising agents and usually salt, so do not add the full quantities of baking powder and salt from the all-purpose-flour version.
Q5. Why did my bread turn out dry?
Common reasons include excess flour, overbaking, an oven that runs hot, or insufficient moisture. Check the loaf early and measure flour by weight where possible.
Q6. Why did the center sink?
The bread may have been underbaked, the batter may have been overmixed, or too much raising agent may have been used. Check the center with a toothpick and verify your oven temperature.
Q7. Can I make it without eggs?
Egg-free versions are possible, but the texture will change. A commercial egg replacer designed for baking is a useful starting point. Test the recipe in a smaller batch first.
Q8. Can I reduce the sugar?
You can try reducing the combined sugar by around 10–15%. A larger reduction can affect browning, moisture, and texture.
Q9. How should I store the bread?
Store it in an airtight container at room temperature for about 2–3 days, provided it is fully baked and your room is cool. Refrigerate if your kitchen is very warm, and consume within about 5–7 days.
Q10. Can I freeze pecan bread?
Yes. Cool it completely, wrap it tightly, and freeze for up to 3 months for best quality. Thaw while wrapped to help retain moisture.
Q11. How can I tell when it is ready?
A toothpick inserted into the center should come out clean or with a few moist crumbs. The center should not look wet or wobble.
Q12. Can I make muffins instead of a loaf?
Yes. Divide the batter between lined muffin cups and start checking after about 18–25 minutes at 350°F (175°C). Actual baking time depends on the batter and cup size.
6. Serving ideas
Performance Coffee Date Pecan Bread
– Laird Superfood
With coffee or tea
A simple breakfast or afternoon snack.
Pain aux pommes et aux pacanes, sauce à l’érable | RICARDO
With vanilla ice cream
A delicious dessert-style serving.
Honey Butter Sweet Alabama Pecan Bread – ALL RECIPES GUIDE
With butter
Serve slightly warm with a small pat of butter.
Honig-Butter-Pekannuss-Brot Einfach und Lecker Rezept – Recipe Website
With honey
Adds extra sweetness and a glossy finish.
7. Estimated nutrition for the finished bread
For the butter-based loaf above, the nutrition will vary with the exact ingredients and number of slices. A rough estimate is 300–400 calories per slice when cut into 8–10 generous portions. This is only an estimate, not a laboratory-tested nutrition label.
If you want a more accurate value, calculate using the exact brands and weights you use, including the pecans.
8. Recipe reference
The ingredient quantities visible in your picture begin with 1/2 cup unsalted butter, 1 cup granulated sugar, and 1/2 cup brown sugar. Several published variations use these same amounts, with eggs, vanilla, buttermilk, flour, and chopped pecans added. See
Sweet Alabama Pecan Bread and
Call Me PMc’s Alabama Pecanbread .
Umami
+1
My recommendation: For the pictured golden, nut-covered loaf, use chopped pecans throughout the batter and pecan halves on top. Toasting the nuts lightly and allowing the
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