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Classic Moist Sweet Alabama Pecan Bread with Brown Butter Glaze

A moist slice of sweet alabama pecan bread topped with a pecan glaze, sitting on a white plate.
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Bake this classic Southern-style quick bread, rich, moist, and loaded with toasted pecans. This recipe includes a simple brown butter glaze for extra buttery flavor, making it perfect for breakfast, brunch, or a comforting dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup toasted pecans, roughly chopped (plus extra for topping)
  • For the Brown Butter Glaze:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step builds the texture for your moist pecan bread loaf.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  6. Gently fold in the 1 cup of toasted, chopped pecans.
  7. Pour the batter into the prepared loaf pan and sprinkle a few extra pecans over the top.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Melt the 1/4 cup of butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty (about 3-5 minutes). Remove from heat immediately.
  11. In a small bowl, whisk the powdered sugar, milk, and vanilla extract into the warm brown butter until smooth. If the glaze is too thick, add milk a teaspoon at a time.
  12. Drizzle the brown butter glaze evenly over the cooled pecan bread loaf. Allow the glaze to set before slicing and serving your classic Southern baking delight.

Notes

  • To toast pecans quickly, spread them on a baking sheet and bake at 350°F for 5-8 minutes, watching closely to prevent burning.
  • Buttermilk provides the best moisture and slight tang; if you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This bread freezes well. Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil for up to three months. Glaze just before serving.

Nutrition

Find it online: https://juliameal.com/sweet-alabama-pecan-bread-recipe/