My grandmother baked with quiet magic. On Sundays, the scent of warm cinnamon and toasted pecans floated through her Alabama kitchen. She’d slice thick pieces of what she called “pecanbread,” soft in the middle and golden on top.
Years later, I turned her classic into this Sweet Alabama Pecanbread Delight a little sweeter, a touch more tender, but just as comforting. It’s perfect warm from the oven or next to our simple apple pie biscuits. I bake it now when I miss her, and suddenly, it feels like Sunday again.
Table of Contents
Table of Contents
Sweet Alabama Pecanbread Delight Recipe
Ingredients
1 cup chopped pecans
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 cup buttermilk
2 eggs
½ cup melted butter
1 teaspoon vanilla extract
Instructions:
Step 1: Prep your oven and pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or nonstick spray. Set aside.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
Step 3: Whisk the wet ingredients
In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until smooth and silky.
Step 4: Bring it together
Slowly pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. The batter should be thick and slightly lumpy—don’t overmix.
Step 5: Fold in the pecans
Gently fold the chopped pecans into the batter so they’re evenly spread throughout.
Step 6: Bake until golden
Pour the batter into the prepared loaf pan, smoothing the top. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and enjoy
Let the pecanbread cool in the pan for 10 minutes, then transfer it to a wire rack. Slice once fully cooled for the best texture.
This sweet slice pairs beautifully with caramelized bacon and brown sugar chicken tenders when you’re going for that Southern-style brunch table.
What Makes This Sweet Alabama Pecanbread Delight So Addictive
Nutty warmth meets tender crumb
Sweet Alabama Pecanbread Delight:
- The buttermilk adds tang and tenderness that balances the sugar.
- Cinnamon brings warmth that deepens as it bakes.
- Pecans toast as they bake, adding buttery crunch in every slice.
Easy bake, big reward
Sweet Alabama Pecanbread Delight:
- One bowl for dry, one for wet—no mixer needed.
- It bakes up tall and golden with minimal effort.
- You can slice and serve straight from the pan or wrap it up for gifting.
It’s the kind of comfort we love after oatmeal with warm apple topping, or alongside simple cheesy garlic chicken wraps when we want both sweet and savory on the table.
Sweet Alabama Pecanbread Delight Variations
Quick Ingredient Swaps
Sweet Alabama Pecanbread Delight:
– No buttermilk? Use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
– No butter? Swap in coconut oil or neutral vegetable oil for a dairy-free option.
– No vanilla extract? Try almond extract for a deeper, nutty note.
Simple Add-Ons
Sweet Alabama Pecanbread Delight:
– Add mini chocolate chips or raisins for extra texture.
– Sprinkle a brown sugar-cinnamon crumble on top before baking for a sweet crust.
– Mix in orange zest or chopped dried cranberries for a holiday twist.
Use what you have—this Sweet Alabama Pecanbread Delight is as flexible as it is cozy.
We love serving it after a cheesy garlic chicken wrap lunch or beside banana berry parfait sundaes when the craving for something sweet won’t wait.
Serving and Storing Sweet Alabama Pecanbread Delight
How to Serve It
Sweet Alabama Pecanbread Delight:
– Serve warm with a pat of butter or a drizzle of honey for extra richness.
– Pair with a side of vanilla yogurt and berries for a cozy breakfast plate.
– It makes a sweet finish to a slow-cooked creamy chicken and biscuits kind of dinner.
– Or enjoy it with coffee and a slice of bacon onion tomato pie for a Southern-style brunch moment.
How to Store It
Sweet Alabama Pecanbread Delight:
– Let it cool fully before wrapping in foil or storing in an airtight container.
– Keep at room temperature for up to 2 days, or refrigerate for 4–5 days.
– To reheat, toast slices lightly or microwave for 10–15 seconds for that fresh-baked softness.
– You can also freeze it sliced just wrap tightly and thaw at room temp when needed.
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FAQs About Sweet Alabama Pecanbread Delight
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance it. The flavor will still be rich and buttery.
Can I substitute pecans with other nuts?
Absolutely. Walnuts or chopped almonds work well. Just keep the texture slightly chunky for the best bite.
How can I know when it’s done baking?
Insert a toothpick into the center—if it comes out clean, it’s ready. The top should be golden and feel springy to the touch.
Is there a non-dairy alternative to butter?
Yes, melted coconut oil or any mild vegetable oil makes a great swap. It’ll still bake up moist and flavorful.
Conclusion
There’s something about a warm slice of Sweet Alabama Pecanbread Delight that just settles the soul. It’s the kind of recipe that doesn’t need frosting or fancy sides—it’s perfect on its own. But what makes it special isn’t just the cinnamon or pecans—it’s the feeling it brings back: quiet kitchens, shared coffee, soft mornings.
Print
Sweet Alabama Pecanbread Delight – Moist, Nutty, and Southern-Style
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 1 loaf 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: Southern
Description
This Sweet Alabama Pecanbread Delight is packed with chopped pecans, warm cinnamon, and rich Southern flavor. A moist, tender loaf perfect for breakfast or dessert.
Ingredients
1 cup chopped pecans
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 cup buttermilk
2 eggs
½ cup melted butter
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir until well mixed.
3. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
5. Fold in the chopped pecans to the batter, ensuring they are evenly distributed.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake in the preheated oven for about 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the pecanbread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Make sure not to overmix the batter to keep it light. For extra flavor, toast the pecans before folding them in.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Sweet Alabama Pecanbread Delight, pecanbread, southern baking
