Y’all, gather ’round because I’m about to share a recipe that’s closer to my heart than sweet tea on a summer day! This Sweet Alabama Pecan Bread recipe has been passed down through generations in my family, and every bite tells a story of Southern hospitality and love.
I first learned this recipe standing on a kitchen stool next to my grandmother, watching her strong hands knead the dough while she hummed old gospel tunes. The smell of toasted pecans and warm cinnamon would fill her entire house, drawing everyone to the kitchen like moths to a flame. Now, whenever I make this bread, it takes me right back to those precious moments in her cozy kitchen.
What makes this bread truly special is its perfect balance of textures – a tender, buttery crumb studded with crunchy pecans and swirled with ribbons of brown sugar and cinnamon. It’s not just bread; it’s a warm hug wrapped in memories, perfect for:
Weekend brunches
Holiday gatherings
Welcome gifts for new neighbors
Church potlucks
Morning coffee companion
Special family breakfasts
Hostess gifts that’ll guarantee future invitations!
Why You’ll Love This Southern Classic
Creates the most amazing aroma while baking
Perfect balance of sweet and nutty flavors
Makes two loaves – one to keep, one to share!
Can be made ahead and freezes beautifully
Doubles as breakfast and dessert
My pecans always sink to the bottom of the bread. Help!
Oh honey, let me share my grandmother’s secret! Toss your chopped pecans in a tablespoon of flour before folding them into the batter. Think of it like giving them a little life jacket – they’ll stay perfectly suspended throughout your bread. Also, make sure your batter isn’t too thin; it should be thick enough to coat the back of a spoon.
Can I make this without a stand mixer?
Bless your heart, absolutely! While a stand mixer makes things easier, this bread was made by hand long before modern conveniences came along. The key is to cream your butter and sugar really well (about 5 minutes by hand) until it’s light and fluffy. Think of it as your arm workout for the day! Plus, hand-mixing gives you a better feel for when the dough is just right.
How do I get that perfect swirl in my bread?
Here’s my foolproof method: Spread your filling evenly, leaving a 1-inch border around the edges. Then roll the dough tightly, like you’re swaddling a baby. The key is consistent pressure – not too tight, not too loose. Before the final roll, brush the edge with a little water to help it seal. Then give it a gentle pinch along the seam, and you’ll have swirls that’ll make your mama proud!
Time Breakdown
Prep Time: 25 minutes
Rise Time: 1 hour
Bake Time: 45-50 minutes
Total Time: About 2 hours 15 minutes
Makes: 2 beautiful loaves
Ingredients:
For the Bread:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup warm milk (110°F)
- 1/3 cup unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Filling:
- 1 cup brown sugar, packed
- 2 tablespoons cinnamon
- 1/2 cup unsalted butter, melted
- 2 cups pecans, finely chopped
- 1/4 teaspoon salt
For the Glaze:
- 2 cups powdered sugar
- 4-5 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Start by blooming your yeast in warm milk with a pinch of sugar. When it’s foamy (about 5-10 minutes), it’s ready to work its magic!
- In your mixer bowl, combine flour, sugar, and salt. Think of this as building your foundation.
- Add your wet ingredients to the dry, mixing until you have a soft, slightly sticky dough.
- Knead until smooth and elastic (about 8-10 minutes). The dough should feel like a baby’s cheek – soft and smooth.
- Let it rise in a warm place until doubled (about 1 hour). This is the perfect time to call your mama for a chat!
Cooking Tips:
- Toast your pecans before chopping – it intensifies their flavor!
- Use bread flour for a fluffier texture, if you have it.
- Don’t skimp on the kneading time – it develops the gluten for perfect texture.
- Create a warm rising environment by preheating your oven for 1 minute, then turning it off.
- Brush the top with egg wash for a beautiful golden shine.
- Let the bread cool for at least 20 minutes before glazing.
Storage and Serving Suggestions:
This bread stays fresh for 3-4 days when wrapped well and stored at room temperature. For longer storage, freeze for up to 3 months.
Serve it:
- Warm with a pat of butter
- Toasted with honey
- As French toast (oh my stars!)
- With coffee or tea
- Alongside fresh fruit
- As part of a breakfast board
Pro tip: To reheat, wrap in foil and warm in a 300°F oven for 10-15 minutes.
