FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
sweet alabama pecan bread recipe
- Total Time: 90 minutes
- Yield: 1 loaf (10 servings) 1x
- Diet: General
Description
This sweet alabama pecan bread recipe transforms simple, wholesome ingredients into a golden, nutty delight, filling your home with an irresistible aroma. It’s perfect for a lazy Saturday morning or a cozy afternoon baking session with the family.
Ingredients
- 300 g (2.5 cups) All-Purpose Flour
- 200 g (1 cup) Granulated Sugar
- 15 g (1 tablespoon) Baking Powder
- 5 g (1 teaspoon) Baking Soda
- 5 g (1 teaspoon) Fine Sea Salt
- 150 g (1.5 cups) Pecans, finely chopped and toasted, divided
- 2 large Eggs, at room temperature
- 240 ml (1 cup) Buttermilk, at room temperature
- 60 ml (0.25 cup) Vegetable Oil
- 120 g (0.5 cup) Unsalted Butter, melted and cooled, divided
- 10 ml (2 teaspoons) Alcohol-Free Vanilla Extract
- 100 g (0.5 cup) Light Brown Sugar, packed
- 80 ml (0.33 cup) Pure Maple Syrup
- 100 g (0.75 cup) Powdered Sugar
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 175 C (350 F). Grease a 23 cm x 13 cm (9×5 inch) loaf pan and line it with parchment paper, leaving an overhang to easily lift your finished sweet alabama pecan bread.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until they are well combined and fluffy. Stir in most of the toasted pecans (about 125 g / 1.25 cups), leaving 2 tablespoons aside for garnish.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, 60 g (0.25 cup) of the melted butter, and vanilla extract until smoothly combined.
- Prepare Swirl & Assemble Loaf: Whisk together the light brown sugar, maple syrup, and the remaining 60 g (0.25 cup) of melted butter in a small bowl for the swirl. Pour about half of the bread batter into your prepared (9×5 inch) loaf pan, then drizzle half of the maple-pecan swirl mixture over it. Carefully spoon the remaining batter over the swirl layer, then drizzle the rest of the swirl on top. Use a knife or skewer to gently swirl the top layer a few times (you want distinct ribbons, not a fully mixed batter).
- Bake to Golden Perfection: Bake for 50-60 minutes in the preheated oven. To test, insert a wooden skewer into the center; it should come out with moist crumbs but no wet batter.
- Cool & Enjoy: Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then, lift the sweet alabama pecan bread by the parchment paper overhang and transfer it to a wire rack to cool completely.
Notes
If your batter looks too thin to swirl effectively, chill it in the fridge for 5 minutes to thicken slightly. Chopped walnuts or a mix of nuts can be a great alternative to pecans. If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes. For best results, use pure maple syrup, not pancake syrup. The bread should feel firm to the touch once cooled.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75 g)
- Calories: 350 calories
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg