As a food blogger, I couldn’t help but share my Sweet Pecan Bread Recipe after an old family note revealed a clever step I had to try.

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Craving something sweet, nutty, and oh-so-delicious? I pulled a tattered index card and baked what I now call Sweet Alabama Pecan Bread, the kind of loaf you pretend is for guests but eat in secret.

I file the story under Sweet Alabama Pecan Bread Kitchen Tales, and Ive scribbled why this one sings: chunks of chopped pecans toast up golden and sour cream keeps the interior pillowy while the crust caramelizes. It flirts with a Pecan Pie Bread Recipe in spirit, yet stands alone, simple and a little bit mischievous, making you want another slice right away.

Ingredients

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All purpose flour: Backbone of loaf, mostly carbs, some protein, gives structure and slight chew.
Granulated sugar: Pure sweet, adds brightness and caramel notes when baked, boosts browning.
Light brown sugar: Damp sweet, adds molasses flavor and moisture, makes crumb tender and rich.
Pecans: Crunchy, nutty fats, give healthy unsaturated fat, fiber and a toasted sweet edge.
Sour cream: Tangy fat that keeps loaf moist, adds slight tang and tender crumb.
Unsalted butter: Rich dairy fat, gives flavor, browning and soft texture without extra salt.
Eggs: Bind ingredients, add protein and lift, help set crumb and golden color.

Ingredient Quantities

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1 cup sour cream

1/2 cup (1 stick) unsalted butter, melted

1 tsp vanilla extract

1 tsp ground cinnamon

1 1/4 cups chopped pecans, divided

1 cup powdered sugar

2 to 3 tbsp milk

How to Make this

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1. Preheat oven to 350°F and grease a 9×5 inch loaf pan, line with parchment if you like for easy removal.

2. In a medium bowl whisk together 2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp ground cinnamon. Measure flour by spooning into the cup and leveling off so you don’t end up with a dense loaf.

3. In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until smooth, then stir in 1 cup sour cream, 1/2 cup (1 stick) melted butter (cool slightly first) and 1 tsp vanilla extract.

4. Add the dry ingredients to the wet and fold together gently until just combined. Don’t overmix or you’ll make the bread tough, a few small lumps are fine.

5. Stir in 1 cup of the chopped pecans (reserve about 1/4 cup for the top and a little for the glaze), then pour batter into the prepared pan and smooth the top. Tap the pan a couple times on the counter to release big air bubbles.

6. Sprinkle the reserved pecans over the top and bake at 350°F for about 50 to 60 minutes, testing with a toothpick; it should come out with a few moist crumbs but not wet batter. If the top is browning too fast, loosely tent with foil.

7. Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool until just warm. This keeps it from falling apart when you glaze.

8. Make the glaze by whisking 1 cup powdered sugar with 2 to 3 tbsp milk until pourable but not water thin; start with 2 tbsp and add the third if needed. If you like, stir in a drop of vanilla.

9. Drizzle the glaze over the warm loaf and sprinkle with the last bit of chopped pecans. Let the glaze set about 10 to 20 minutes before slicing and serving. Enjoy warm or at room temp.

Equipment Needed

1. 9×5 inch loaf pan (greased, parchment optional)
2. 2 mixing bowls — one medium for dry, one large for wet
3. Measuring cups and measuring spoons
4. Electric mixer or a large whisk (either works)
5. Rubber spatula or wooden spoon for folding
6. Cutting board and chef’s knife for chopping pecans
7. Wire cooling rack
8. Small bowl and whisk or fork for the glaze, plus a toothpick or cake tester to check doneness

FAQ

Q: Can I swap the sour cream for something else? A: Yes. Use plain Greek yogurt or regular yogurt 1 for 1, or make a quick buttermilk by stirring 1 tbsp lemon juice or vinegar into 1 cup milk and letting it sit 5 minutes. Yogurt keeps it rich, but buttermilk will make it a touch tangier.

Q: How do I stop the pecans from sinking to the bottom? A: Toss the chopped pecans (about 1 cup for the batter) with a tablespoon of the flour from the recipe before folding them in. Fold gently and reserve the rest of the pecans to sprinkle on top so the loaf looks nice.

Q: How will I know the bread is done? A: Insert a toothpick into the center, it should come out clean or with a few moist crumbs. The top should be golden and the edges might pull away slightly from the pan. If you have a thermometer aim for around 200 to 205 F in the center.

Q: Can I make this gluten free or dairy free? A: Gluten free yes, swap in a 1-to-1 gluten free flour blend (look for one with xanthan gum) but texture may be slightly different. Dairy free yes, use a non dairy yogurt or sour cream substitute and a non dairy milk for the glaze; butter can be replaced with a neutral oil or vegan butter.

Q: How do I get the glaze the right thickness? A: Start with 2 tbsp milk mixed into the 1 cup powdered sugar, stir and add more milk 1 tsp at a time till it drips slowly off a spoon. Want thicker? Use less milk. Want thinner? add more milk. You can add a pinch of salt or a splash of vanilla or bourbon for extra flavor.

Q: How should I store and reheat the bread? A: Store cool, wrapped tightly at room temp for up to 3 days or in the fridge up to a week. For longer keep it in the freezer sliced up to 3 months. To reheat, warm slices in a 300 F oven for 8 to 12 minutes or microwave 15 to 30 seconds, depends on your microwave.

Sweet Alabama Pecan Bread Recipe Substitutions and Variations

Sour cream: swap with plain Greek yogurt, 1 cup for 1 cup. It gives the same tang and moisture, just thin it with a teaspoon or two of milk if your yogurt is super thick.
Eggs: use flax “eggs” for a vegan option. Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg, wait 5 minutes till gelatinous. Binds well, but the bread will be slightly denser.
All purpose flour: try white whole wheat flour for more nutty flavor, use 1 3/4 cups white whole wheat plus 1/4 cup all purpose to keep it lighter, or use a 1:1 gluten free baking blend and add 1/2 teaspoon xanthan gum if your blend lacks it.
Pecans: substitute walnuts or chopped toasted almonds 1 cup for 1 cup. Walnuts are closest in flavor, almonds add extra crunch. Toast them in a dry pan 3 to 4 minutes for better aroma.

Pro Tips

1. Measure the flour right, spoon it into the cup and level it off or better yet use a scale in grams, too much flour will make the loaf heavy and dry so trust the scale more than your eye, I learned that the hard way.

2. Fold the batter gently and stop when you still see a few streaks, overmixing makes the crumb chewy and boring, patience here pays off.

3. Toast the pecans quick in a dry skillet until they smell toasty, that adds way more flavor and keeps them from going soggy under the glaze.

4. Make the glaze thick at first and add milk slowly until it pours, drizzle it on when the loaf is warm not piping hot so it sets nice, and if the top browns too fast just loosely cover with foil while it finishes baking.

Sweet Alabama Pecan Bread Recipe

Recipe by Dan Coroni

0.0 from 0 votes

As a food blogger, I couldn't help but share my Sweet Pecan Bread Recipe after an old family note revealed a clever step I had to try.

Servings

servings

Calories

412

kcal

Equipment: 1. 9×5 inch loaf pan (greased, parchment optional)
2. 2 mixing bowls — one medium for dry, one large for wet
3. Measuring cups and measuring spoons
4. Electric mixer or a large whisk (either works)
5. Rubber spatula or wooden spoon for folding
6. Cutting board and chef’s knife for chopping pecans
7. Wire cooling rack
8. Small bowl and whisk or fork for the glaze, plus a toothpick or cake tester to check doneness

Ingredients

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
1 1/4 cups chopped pecans, divided
1 cup powdered sugar
2 to 3 tbsp milk

Directions

Preheat oven to 350°F and grease a 9×5 inch loaf pan, line with parchment if you like for easy removal.
In a medium bowl whisk together 2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp ground cinnamon. Measure flour by spooning into the cup and leveling off so you don't end up with a dense loaf.
In a large bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs until smooth, then stir in 1 cup sour cream, 1/2 cup (1 stick) melted butter (cool slightly first) and 1 tsp vanilla extract.
Add the dry ingredients to the wet and fold together gently until just combined. Don't overmix or you'll make the bread tough, a few small lumps are fine.
Stir in 1 cup of the chopped pecans (reserve about 1/4 cup for the top and a little for the glaze), then pour batter into the prepared pan and smooth the top. Tap the pan a couple times on the counter to release big air bubbles.
Sprinkle the reserved pecans over the top and bake at 350°F for about 50 to 60 minutes, testing with a toothpick; it should come out with a few moist crumbs but not wet batter. If the top is browning too fast, loosely tent with foil.
Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool until just warm. This keeps it from falling apart when you glaze.
Make the glaze by whisking 1 cup powdered sugar with 2 to 3 tbsp milk until pourable but not water thin; start with 2 tbsp and add the third if needed. If you like, stir in a drop of vanilla.
Drizzle the glaze over the warm loaf and sprinkle with the last bit of chopped pecans. Let the glaze set about 10 to 20 minutes before slicing and serving. Enjoy warm or at room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.