Go Back

Sweet Alabama Pecan Bread

Sweet Alabama pecan bread is a Southern-style loaf with a crackly brown sugar and toasted pecan topping and a moist, buttery crumb. The batter is mixed just until combined and baked until a toothpick comes out clean, then cooled briefly for clean slices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Southern American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
Wet ingredients
  • 0.5 cup butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
Pecan filling and topping
  • 1.25 cups pecans, toasted and chopped, divided
  • 2 tbsp brown sugar for topping

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep the pan and oven
  1. Preheat the oven to 350F and grease and line a 9x5-inch loaf pan so it releases easily. Set the pan aside on a stable surface.
Mix the dry ingredients
  1. Whisk the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a bowl until evenly combined. Break up any cinnamon clumps for a uniform loaf.
Cream the butter mixture
  1. Beat the softened butter and packed brown sugar until fluffy, then beat in the large eggs one at a time and add the vanilla extract. Continue until the batter looks smooth and lighter in color.
Combine batter
  1. Add the dry ingredients alternately with the buttermilk, mixing just until combined. Stop as soon as no dry streaks remain to keep the crumb tender.
  2. Fold in 1 cup of the toasted and chopped pecans, then pour the batter into the prepared loaf pan. Spread it level so it bakes evenly.
Top and bake
  1. Top the batter with the remaining toasted and chopped pecans and sprinkle the brown sugar for topping over the surface. This creates the crackly top as it bakes.
  2. Bake at 350F for 55-60 minutes, until a toothpick comes out clean. Visual cue: the top should look deeply golden and slightly set in the center.
Cool and slice
  1. Cool the loaf in the pan for 15 minutes before slicing. Slide the bread out carefully so the pecan topping stays intact.

Notes

For the best crackly pecan top, make sure the toasted and chopped pecans are well dried before folding. Store the loaf tightly wrapped at room temperature for 2-3 days or in the refrigerator for up to 7 days; freeze slices up to 3 months. Dietary swap: for a dairy-free version, use a 1:1 plant-based butter and replace buttermilk with unsweetened plant milk plus a tablespoon of lemon juice.