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Sweet Alabama Pecan Bread: The Ultimate Moist Southern Loaf

Two slices of moist sweet Alabama pecan bread topped with chopped pecans and powdered sugar on a white plate.
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Bake this rich, buttery Sweet Alabama Pecan Bread, a classic Southern quick bread loaded with toasted pecans. This recipe delivers a reliably moist texture perfect for breakfast, brunch, or a comforting dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 1/2 cups toasted, chopped pecans, plus 1/4 cup for topping
  • 1/2 cup powdered sugar (for optional glaze)
  • 2 tablespoons milk or cream (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 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 cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients (e.g., 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour). Mix only until just combined; do not overmix.
  6. Gently fold in the 1 1/2 cups of toasted, chopped pecans using a spatula.
  7. Pour the batter evenly into the prepared loaf pan. Sprinkle the remaining 1/4 cup of pecans over the top of the batter.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with aluminum foil after 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, carefully turn the loaf out onto the rack to cool completely.
  10. If using the glaze, whisk together the powdered sugar and milk/cream 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 (175°C) for 8 to 10 minutes, watching closely to prevent burning. Let them cool before chopping and using.
  • For a richer flavor, substitute 1/4 cup of the granulated sugar with an equal amount of packed brown sugar in the main batter.
  • This **moist pecan loaf cake** stores well wrapped tightly at room temperature for up to 3 days.

Nutrition

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