This rich, sweet bread with a touch of Southern charm and crunchy pecans is one of my favorite homemade treats. I love how it fills my kitchen with the warm aroma of cinnamon and nutmeg while baking. It’s perfect for breakfast, an afternoon snack, or a special dessert I like to share with family and friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt
1/2 cup chopped pecans
1/4 cup brown sugar, packed
1 tablespoon heavy cream
Directions
I start by preheating my oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, I cream the softened butter and sugar until light and fluffy, which usually takes me about 3–5 minutes. I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Next, I mix in the sour cream (or yogurt) until smooth.
I gradually add the dry ingredients to the wet mixture, stirring just until combined. I make sure not to overmix so the bread stays tender.
I gently fold in the chopped pecans.
In a small bowl, I combine the brown sugar and heavy cream, then sprinkle this mixture over the top of the batter to create a sweet topping.
I pour the batter into the prepared loaf pan and spread it evenly. I bake it for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Then I slice and serve.
Servings and timing
I usually get about 8 to 10 slices from one loaf, depending on how thick I cut them.
Preparation time: about 15 minutes
Baking time: 50–60 minutes
Total time: about 1 hour and 10–15 minutes
Variations
I sometimes swap the pecans for walnuts if that’s what I have on hand. For a sweeter twist, I like adding a handful of chocolate chips to the batter. When I want extra spice, I increase the cinnamon slightly or add a pinch of cloves. I also enjoy drizzling a simple powdered sugar glaze over the cooled loaf for a bakery-style finish.
Storage/Reheating
I store the bread in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I wrap it tightly and refrigerate it for up to a week.
For freezing, I wrap the loaf or individual slices in plastic wrap and place them in a freezer-safe bag. I freeze it for up to 3 months and thaw it at room temperature when ready to enjoy.
To reheat, I warm a slice in the microwave for about 10–15 seconds, or toast it lightly for a slightly crisp edge.
FAQs
Can I use salted butter instead of unsalted?
I can use salted butter if that’s what I have available. When I do, I slightly reduce the added salt in the recipe to balance the flavor.
Can I make this bread without nuts?
Yes, I can leave out the pecans entirely if I prefer a nut-free version. The bread will still be moist and flavorful.
Can I substitute Greek yogurt for sour cream?
I often use plain Greek yogurt instead of sour cream. I find it gives the same creamy texture and slight tang.
How do I know when the bread is fully baked?
I insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, I know it’s done.
Can I turn this recipe into muffins?
I can divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, checking with a toothpick for doneness.
Conclusion
I love making this Homemade Alabama Pecan Bread because it’s comforting, simple, and full of warm flavor. The combination of spices, buttery sweetness, and crunchy pecans makes it a recipe I return to again and again. Whether I serve it for breakfast or dessert, it always feels like a homemade treat worth sharing.
📖 Recipe:
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Homemade Alabama Pecan Bread
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices
- Diet: Vegetarian
Description
This Homemade Alabama Pecan Bread is a rich, moist Southern-style quick bread filled with warm spices and crunchy pecans. A sweet brown sugar cream topping creates a lightly caramelized finish that makes every slice irresistible.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt
1/2 cup chopped pecans
1/4 cup brown sugar, packed
1 tablespoon heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–5 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in sour cream or yogurt until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Gently fold in the chopped pecans.
- In a small bowl, combine brown sugar and heavy cream. Sprinkle this mixture evenly over the batter.
- Pour batter into the prepared loaf pan and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
Walnuts can be substituted for pecans if desired.
Add a handful of chocolate chips for a sweeter variation.
Increase cinnamon or add a pinch of cloves for extra spice.
Drizzle with a simple powdered sugar glaze after cooling for a bakery-style finish.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze tightly wrapped for up to 3 months and thaw at room temperature.
To reheat, microwave a slice for 10–15 seconds or toast lightly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
