Description
This golden loaf is more than a recipe—it’s a warm memory baked into every bite. Inspired by Great-Grandma Ida’s Depression-era magic and perfected with love in Aunt Margie’s Tuscaloosa kitchen, Sweet Alabama Pecan Bread is tender, buttery, and loaded with toasted pecans that crunch like fall leaves. It’s cozy, it’s simple, and it’s ready to charm your table whether you serve it warm at breakfast or slice it for dessert. Let’s bake joy into your day—Southern-style.
Ingredients
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½ cup unsalted butter, melted
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1 cup granulated sugar
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½ cup brown sugar, packed
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2 large eggs, room temp
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1 tsp vanilla extract
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1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
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1½ cups all-purpose flour
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1 tsp baking powder
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1 cup toasted chopped pecans + extra for topping
Instructions
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Preheat oven to 350°F. Grease and line a 9×5 loaf pan with parchment.
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Whisk melted butter with both sugars until light. Add eggs one at a time, then vanilla.
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Stir in buttermilk. Add flour and baking powder, fold gently.
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Fold in pecans. Pour into pan, sprinkle with extra pecans.
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Bake 45–55 mins. Cool 15 mins in pan, then on rack. Slice only when fully cooled!
Notes
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Don’t overmix—fold batter like love notes.
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Tent with foil if browning too fast.
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Let rest before slicing for best crumb.
- Prep Time: 10 mins
- Cook Time: 50 mins
Nutrition
- Calories: 320 kcal per 1/10 loaf
- Fat: 15g
- Carbohydrates: 40g
- Protein: 4g