Sweet Alabama pecan bread isn’t bread. Let’s get that out of the way. It’s dessert. It’s closer to cake than anything you’d slice for a sandwich. It’s sweet, nutty, ridiculously moist, and exactly what you want cooling on your counter when the holidays roll around—or when you just want to feel a little Southern comfort without pulling out the cast iron.
This recipe is old-school. It comes from church cookbooks, passed down in spiral-bound collections with faded covers and splatters of vanilla extract. It’s the kind of dessert that shows up at every potluck and disappears before the banana pudding gets a second look. And the best part? It takes almost no effort.
You don’t need a mixer. You don’t need three kinds of flour or some hard-to-pronounce spice. You need eggs, sugar, butter, pecans, and about 45 minutes. What comes out of the oven is a golden, dense, sweet loaf that’s good warm, better cooled, and absolutely dangerous when slathered with a little extra butter.
If you’ve never had it, think of it like a blondie bar and banana bread had a baby—but with no banana and a hell of a lot of pecans.
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