There’s something deeply Southern about this rich, nutty bread that bridges the gap between a tender quick bread and a decadent dessert. This Alabama-style pecan bread gets its signature sweetness from a combination of granulated and brown sugars, while finely chopped pecans throughout create texture in every bite.
What makes this recipe stand out is its incredibly moist crumb, thanks to the generous amount of oil, and the way the pecans toast slightly during baking, intensifying their buttery flavor. The self-rising flour keeps things simple while ensuring a perfect rise every time. Paired with honey butter, this bread becomes something truly special—perfect for afternoon coffee, holiday gatherings, or whenever you want to bring a taste of the South to your table.
Why You’ll Love This Recipe
Rich and moist: The oil and egg combination creates an incredibly tender crumb that stays fresh for days.
Pecan perfection: Two full cups of finely chopped pecans ensure nutty flavor in every bite.
Simple mixing method: No creaming butter or complicated techniques—just mix and bake.
Self-rising convenience: Uses self-rising flour to eliminate the guesswork with leavening agents.
Make-ahead friendly: Actually improves in flavor after a day, making it perfect for entertaining.
Gift-worthy: Bakes into beautiful loaves that make wonderful homemade presents.
Ingredients
For the Pecan Bread
- 2 cups pecans, finely chopped (toast them first for deeper flavor)
- 1 ½ cups self-rising flour (provides the perfect rise and tender texture)
- 1 cup granulated sugar (creates structure and classic sweetness)
- 1 cup brown sugar, packed (adds molasses depth and extra moisture)
- 1 cup vegetable oil (keeps the bread incredibly moist)
- 4 large eggs, beaten (binds ingredients and adds richness)
- 1 teaspoon vanilla extract (enhances the overall flavor profile)
For the Honey Butter
- ½ cup butter, softened to room temperature
- ¼ cup honey (use good-quality honey for best flavor)
- Pinch of salt (balances the sweetness)
Instructions
Prepare for Baking
Preheat your oven to 350°F and position a rack in the center. Grease two 8×4-inch loaf pans thoroughly with butter or cooking spray, then dust lightly with flour. This extra step prevents sticking and helps achieve clean edges.
Line the bottom of each pan with parchment paper for easy removal. The parchment should extend slightly up the sides to create handles for lifting the finished loaves.
Toast the Pecans
Spread your chopped pecans on a baking sheet and toast them in the preheated oven for 5-7 minutes, stirring once halfway through. They should smell fragrant and look slightly golden. This step intensifies their flavor significantly.
Remove from the oven and let them cool while you prepare the batter. Keep the oven at 350°F for baking the bread.
Mix the Dry Ingredients
In a large bowl, whisk together the self-rising flour, granulated sugar, and brown sugar until well combined. Make sure to break up any lumps in the brown sugar with your fingers or whisk.
Add the cooled toasted pecans to the flour mixture and toss to coat them evenly. This helps prevent the nuts from sinking to the bottom during baking.
Combine Wet Ingredients
In a separate bowl, whisk together the beaten eggs, vegetable oil, and vanilla extract until smooth and well blended. The mixture should be uniform in color and consistency.
Make sure your eggs are at room temperature for easier mixing. If they’re cold from the refrigerator, place them in warm water for a few minutes before beating.
Bring the Batter Together
Pour the wet ingredients into the bowl with the flour and pecan mixture. Using a large spoon or rubber spatula, fold the ingredients together until just combined. The batter will be quite thick and should coat the spoon heavily.
Don’t overmix—stop as soon as you no longer see streaks of flour. Some lumps are fine and will disappear during baking.
Fill and Bake
Divide the batter evenly between your prepared loaf pans, spreading it gently to the corners. The pans should be about two-thirds full, leaving room for the bread to rise.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. The tops should be golden brown and spring back lightly when touched.
Cool and Prepare Honey Butter
Let the loaves cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely. While they’re cooling, make your honey butter by beating the softened butter with honey and salt until light and fluffy.
The bread will slice cleanest when completely cool, though it’s tempting to cut into it while still warm.
Tips for Success
Chop pecans properly: Finely chopped means about ¼-inch pieces. Too large and they’ll sink; too small and you’ll lose texture.
Don’t skip the toasting: This extra step makes a significant difference in flavor depth.
Room temperature eggs: They incorporate more easily and create a smoother batter.
Check for doneness: The bread is done when it pulls slightly from the sides of the pan and a toothpick comes out mostly clean.
Cool completely: Resist cutting too early—the texture improves as it cools and the flavors meld.
Common Troubleshooting
Dense or heavy bread? Check that your self-rising flour is fresh (it loses potency after 6 months). Also, avoid overmixing the batter.
Pecans sinking to bottom? Make sure they’re coated with flour before folding into the wet ingredients, and don’t overmix the batter.
Dry texture? Measure your oil carefully—this bread depends on that full cup for moisture. Also, don’t overbake.
Uneven baking? Make sure your oven rack is centered and rotate the pans halfway through baking if needed.
Variations and Customizations
Nut Variations
Mixed nuts: Replace half the pecans with chopped walnuts or toasted almonds for different flavor profiles.
Maple pecan: Add 2 tablespoons of maple syrup to the wet ingredients and reduce oil slightly for a maple twist.
Spiced version: Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients for warm spice notes.
Mix-In Options
Chocolate chip pecan: Fold in ½ cup mini chocolate chips along with the pecans for extra richness.
Bourbon pecan: Add 2 tablespoons bourbon to the wet ingredients for sophisticated Southern flavor.
Orange pecan: Add 2 tablespoons fresh orange zest and replace vanilla with orange extract.
Size Adaptations
Mini loaves: Bake in 4-5 mini loaf pans for 25-30 minutes—perfect for gifts.
Muffins: Divide batter among muffin cups and bake for 18-22 minutes for individual servings.
Serving Suggestions and Pairing Ideas
Classic Southern Style
Serve thick slices with the honey butter spread generously on top. The combination of the nutty bread with sweet, creamy honey butter is quintessentially Southern comfort food.
Coffee Shop Style
Toast slices lightly and serve with strong coffee or sweet tea. The toasting brings out even more of the pecan flavor and creates a lovely contrast in texture.
Special Occasions
For holidays or special brunches, serve with whipped cream cheese mixed with a little honey, or alongside fresh fruit salad for balance.
Gift Presentation
Wrap cooled loaves in plastic wrap, then in decorative paper or place in gift boxes. Include a small jar of homemade honey butter for a complete gift.
Storage and Make-Ahead Instructions
Room Temperature Storage
Store completely cooled bread wrapped tightly in plastic wrap at room temperature for up to 4 days. The flavor actually improves after the first day as the ingredients meld together.
Refrigerator Storage
For longer storage, wrap well and refrigerate for up to 1 week. Bring to room temperature before serving, or toast slices lightly to refresh them.
Freezing Instructions
These loaves freeze beautifully for up to 3 months. Wrap tightly in plastic wrap, then in aluminum foil or freezer bags. Thaw overnight at room temperature before serving.
Make-Ahead Tips
You can make this bread 1-2 days ahead of serving—it actually improves with time. The honey butter can be made up to a week ahead and stored covered in the refrigerator.
Honey Butter Storage
Store honey butter covered in the refrigerator for up to 2 weeks. Let it come to room temperature before serving for the best spreadability and flavor.
Why This Recipe Works
The success of this Alabama pecan bread lies in its perfect balance of ingredients and straightforward technique. The combination of both granulated and brown sugars creates complexity—the granulated sugar provides structure and classic sweetness, while the brown sugar adds moisture and deeper molasses notes.
Using a full cup of oil instead of butter keeps the bread incredibly moist and tender, with a texture that holds up well for days. The self-rising flour eliminates guesswork while providing the perfect amount of lift for a tender crumb that’s not too cake-like.
The generous amount of finely chopped pecans ensures nutty flavor throughout, while toasting them first intensifies their butteriness. The simple mixing method means less chance for tough, overdeveloped gluten, resulting in the tender texture that makes this bread so appealing.
This recipe represents the best of Southern baking—rich, satisfying, and made with ingredients that create something greater than the sum of their parts. It’s the kind of recipe that gets passed down through generations, and once you taste it, you’ll understand why it’s worth keeping forever.
