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Classic Moist Sweet Alabama Pecan Bread with Optional Glaze

Close-up of a slice of sweet alabama pecan bread showing moist texture, topped with white glaze and chopped pecans.
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You will bake a classic Southern quick bread that is moist, buttery, and loaded with crunchy pecans. This easy recipe delivers a comforting, sweet loaf perfect for brunch or dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, toasted, plus 1/4 cup for topping
  • For Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the 1 cup of chopped pecans.
  7. Pour the batter into your prepared loaf pan and sprinkle the remaining 1/4 cup of pecans over the top.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  10. If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread before slicing and serving.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5 to 8 minutes, watching closely to prevent burning.
  • For a richer flavor, substitute regular buttermilk with soured milk (add 1/2 teaspoon of white vinegar or lemon juice to the 1/2 cup of milk and let it sit for 5 minutes).
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil before freezing for up to three months.

Nutrition

Find it online: https://devourdish.com/sweet-alabama-pecan-bread-recipe/