Sweet Alabama Pecan Bread 🍞🌰
This is a Southern-style quick bread—no yeast, super moist, lightly caramelized, and packed with pecans. Think banana bread vibes, but nuttier and richer.
Ingredients
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted butter for richer flavor)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional but lovely)
- 1½ cups chopped pecans (toasted = chef’s kiss)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, whisk sugars, oil, eggs, and vanilla until smooth.
- Stir in buttermilk.
- In another bowl, mix flour, baking soda, salt, and cinnamon.
- Fold dry ingredients into wet—don’t overmix.
- Gently fold in pecans.
- Pour into pan and bake 50–60 minutes, until a toothpick comes out clean.
- Cool 15 minutes, then remove from pan.
Optional upgrades 😏
- Add ½ cup mini chocolate chips
- Swirl in maple syrup or honey
- Sprinkle brown sugar + pecans on top before baking
- Finish with a powdered sugar glaze or cream cheese drizzle
How to serve
- Warm with butter
- Toasted with honey
- With coffee = elite combo ☕✨
If you want:
- a no-sugar or gluten-free version
- a bundt or muffin adaptation
- or a short-form recipe for social media
Just say the word 😄