Sweet Alabama Pecan Bread

Sweet Alabama pecan bread with a crackly brown sugar pecan top and a moist, buttery crumb. Baked in a 9x5 loaf pan until the center is set and a toothpick comes out clean, then cooled briefly for clean slices.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 10 servings

Course: Dessert

Cuisine: Southern American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

all-purpose flour

2 cup all-purpose flour

baking powder

1 tsp baking powder

baking soda

0.5 tsp baking soda

salt

0.5 tsp salt

ground cinnamon

0.5 tsp ground cinnamon

butter

0.5 cup butter, softened

brown sugar

1 cup brown sugar, packed
2 tbsp brown sugar for topping

eggs

2 large eggs

buttermilk

1 cup buttermilk

vanilla extract

1 tsp vanilla extract

pecans

1.25 cup pecans, toasted and chopped divided

Equipment

1 sheet pan
1 stand mixer

Method

Prep and heat

Preheat oven to 350F, and grease and line a 9x5-inch loaf pan.
Whisk together flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.

Mix batter

Beat softened butter and packed brown sugar until fluffy, about 2-3 minutes.
Beat in eggs one at a time, then mix in vanilla extract until smooth.
Add the dry ingredients alternately with buttermilk, mixing just until combined.
Fold in 1 cup pecans.

Bake and cool

Pour batter into the prepared pan and smooth the top.
Top with remaining pecans and brown sugar.
Bake 55-60 minutes, until a toothpick comes out clean.
Cool 15 minutes in the pan before slicing.

Notes

For the best sliceable crumb, cool the loaf the full 15 minutes in the pan before cutting so the interior finishes setting. Store airtight at room temperature for up to 2 days or refrigerate for up to 5 days; freeze sliced pieces up to 2 months. For a lighter version, swap half the butter for unsweetened applesauce (use the same total volume) to reduce fat while keeping the loaf moist.