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Sophia James

Sweet Alabama Pecan Bread

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This Southern classic doesn't just taste amazing—it carries generations of tradition in every moist, nutty bite. Perfectly sweet, nostalgic, and satisfying!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 315
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour or 1:1 gluten-free flour blend
  • 1 cup granulated sugar or 3/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs room temperature
  • 1 cup vegetable oil or unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 3 ripe bananas mashed (about 1 1/2 cups)
  • 1 cup chopped pecans lightly toasted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Optional glaze: 1/2 cup powdered sugar 1–2 tablespoons milk or cream, 1/4 teaspoon vanilla extract, pinch of salt

Method
 

  1. Preheat oven to 350°F. Grease or line a 9x5-inch loaf pan. Toast pecans 5–7 minutes at 350°F.
  2. In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat eggs 30 seconds, add sugar, and beat until slightly thickened.
  4. Slowly mix in oil, then add vanilla and mashed bananas. Mix until combined but chunky.
  5. Fold in dry ingredients in two batches until just combined. Fold in 3/4 cup pecans.
  6. Pour batter into prepared pan, top with remaining pecans. Bake 55–65 minutes until toothpick comes out clean.
  7. Cool in pan 10 minutes, transfer to rack. For glaze, whisk ingredients and drizzle over slightly warm bread. Cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 315kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 15gCholesterol: 46mgSodium: 170mgFiber: 2gSugar: 20g

Notes

Wrap tightly in plastic wrap and foil to store up to 3 days at room temperature or 7 days refrigerated. Freeze for up to 3 months.

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