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Southern Sweet Alabama Pecan Bread

A moist, spiced loaf featuring toasted pecans and a sweet vanilla glaze, perfect for a cozy treat.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 2 large eggs room temperature
  • 1 cup buttermilk shaken well
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves toasted and chopped
Glaze
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Whisk
  • Spatula
  • Wire cooling rack

Method
 

Mixing and Baking
  1. Preheat oven to 350°F and grease/flour a 9x5-inch loaf pan.
  2. Whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  3. In a separate bowl, beat eggs until frothy, then whisk in buttermilk, oil, and vanilla.
  4. Pour wet ingredients into dry, stirring gently until just combined.
  5. Fold in chopped pecans.
  6. Transfer batter to the pan, top with extra pecans, and bake for 55-65 minutes.
  7. Cool in pan for 15 minutes, then move to a wire rack to cool completely.
  8. Whisk glaze ingredients together until smooth and drizzle over the cooled bread.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerated for 5 days. Can be frozen for up to 3 months.