Picture a loaf that’s part coffee cake, part cinnamon roll, and pure Southern charm—golden, tender, and studded with toasted pecans, all swirled with brown sugar and warm spices. That’s Alabama-Style Sweet Pecan Bread, a beloved treat found at church bake sales, holiday gift baskets, and Sunday morning kitchens across the Deep South.
Unlike plain quick breads or savory cornbread, this loaf leans into dessert territory—moist, rich, and scented with vanilla and nutmeg—yet it’s surprisingly simple to make. With just one bowl and under 15 minutes of prep, it looks like a showstopper but comes together effortlessly.
The result? Naturally nutty, warmly spiced, and drizzled with a sweet glaze, each slice feels like a little celebration.
Why You’ll Love This Bread
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🥜 Toasted pecans add crunch and a nod to Alabama’s orchard heritage
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🌰 Cinnamon-brown sugar swirl gives it a babka-meets-banana-bread vibe
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🧈 Buttery, tender crumb stays moist for days
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☕ Perfect with coffee or tea, sweet but not overpowering
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🎁 Makes a gorgeous homemade gift—just wrap in parchment and tie with twine
If you enjoy nostalgic, comforting desserts, this loaf deserves a spot in your baking repertoire.
Ingredients
For the Bread:
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2½ cups (315g) all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1½ tsp ground cinnamon
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¼ tsp freshly grated nutmeg (or ground)
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½ cup (115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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2 large eggs, room temperature
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1 tsp pure vanilla extract
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1 cup (240ml) buttermilk, room temperature
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1½ cups (170g) toasted pecans, chopped
Cinnamon-Sugar Swirl:
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½ cup (100g) light brown sugar, packed
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1½ tsp ground cinnamon
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2 tbsp (28g) unsalted butter, melted
Glaze (Optional):
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1 cup (120g) powdered sugar, sifted
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2–3 tsp milk or cream
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½ tsp vanilla extract
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