A rich, buttery quick bread loaded with crunchy toasted pecans and a touch of cinnamon, perfect for breakfast or an afternoon snack. This bread has a comforting Southern charm with just the right balance of sweetness and nutty flavor.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Optional: powdered sugar for dusting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
In another bowl, beat the eggs lightly. Add the buttermilk, melted butter, and vanilla extract, stirring until well mixed.
Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
Fold in the toasted pecans gently.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, tent with foil.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Dust the cooled bread with powdered sugar before slicing and serving.
Servings and timing
This recipe makes about 10 slices. Prep time takes me around 15 minutes, with baking about 55 minutes, so the total time is just over an hour—perfect for a morning or afternoon project.
Variations
I like to switch things up sometimes by adding dried cranberries or raisins for a fruity twist. You could also swap pecans for walnuts if that’s what you have on hand. For extra indulgence, a simple glaze of powdered sugar and milk drizzled over the top adds a sweet finish. If I want a little more spice, I sometimes add a pinch of nutmeg or allspice.
Storage/reheating
I store leftover pecan bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. It freezes beautifully too—I slice it before freezing, then toast slices straight from the freezer for a quick breakfast treat. To reheat, I like warming it in the oven at 300°F for about 10 minutes or popping slices in the toaster oven.
FAQs
What can I substitute for buttermilk in this recipe?
If I don’t have buttermilk, I make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Can I use raw pecans or do they have to be toasted?
Toasting the pecans really brings out their flavor and adds crunch, so I recommend toasting them. But if you’re in a hurry, raw pecans will still work.
How do I know when the bread is done baking?
I always check with a toothpick inserted in the center—it should come out clean or with just a few crumbs attached. If it looks golden but the toothpick isn’t clean, I bake a little longer.
Can I make this bread gluten-free?
I haven’t tested a gluten-free version myself, but using a 1:1 gluten-free flour blend might work. Just be sure to check the blend’s instructions for best results.
Can I make this recipe vegan?
This recipe uses eggs, butter, and buttermilk, so I haven’t tried a vegan version yet. However, you could experiment with plant-based buttermilk (like almond milk with vinegar), vegan butter, and egg replacers.
Conclusion
Sweet Alabama Pecan Bread is one of those recipes I always return to when I want something warm, comforting, and a little bit special without too much fuss. It’s perfect for sharing with family or enjoying with a cup of tea on a quiet afternoon. I hope you enjoy making and eating it as much as I do!
Recipe:
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Sweet Alabama Pecan Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A rich, buttery quick bread loaded with crunchy toasted pecans and a touch of cinnamon, perfect for breakfast or an afternoon snack with comforting Southern charm.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
- In another bowl, beat the eggs lightly. Add the buttermilk, melted butter, and vanilla extract, stirring until well mixed.
- Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
- Fold in the toasted pecans gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, tent with foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust the cooled bread with powdered sugar before slicing and serving.
Notes
This bread freezes well—slice before freezing for easy toasting later.
To substitute buttermilk, mix 1 tbsp lemon juice or white vinegar with 1 cup milk and let sit for 5 minutes.
Toasting pecans enhances flavor and crunch, but raw pecans can be used in a pinch.
Check doneness with a toothpick; it should come out clean or with a few crumbs.
Variations include adding dried cranberries or swapping pecans for walnuts.
For extra sweetness, drizzle a glaze made from powdered sugar and milk on top.
Store leftovers tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
