Ingredients
Bread
- 2 cups pecans, finely chopped
- 1 ½ cups self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs, beaten
- ½ cup honey
- 2 teaspoons vanilla extract
- ½ teaspoon salt (optional, balances sweetness)
Honey Butter Glaze
- ½ cup butter (1 stick)
- ¼ cup honey
- ¼ cup brown sugar
Ingredient Breakdown: Why Each One Matters
Pecans (2 cups, finely chopped)
Pecans are the star and the reason this reads “Alabama” at first bite. Using a full 2 cups, finely chopped, means there’s nutty crunch in every single slice instead of just a few random bites. Finely chopping also keeps them suspended in the batter so they don’t all sink to the bottom. Toasting the pecans first intensifies their buttery flavor and brings a gentle bitterness that keeps the loaf from tasting one‑note sweet.
Self‑rising flour (1 ½ cups)
Self‑rising flour already includes baking powder and salt, which keeps the ingredient list short and ensures the bread rises evenly without doming too aggressively. The modest leavening is perfect for this style of “bread”—you get a slightly dense, blondie‑like texture rather than a fluffy cake, which is exactly what makes Sweet Alabama Pecan Bread so addictive.
Granulated sugar + brown sugar (1 cup each)
The blend of white and brown sugar is key. Granulated sugar helps build structure and crisp, shiny edges, while brown sugar (with its molasses) adds moisture, chew, and deep caramel notes that echo pecan pie. Together with the honey, they create a sticky, candy‑adjacent crumb that still slices like a quick bread.
Vegetable oil (1 cup)
Oil keeps the crumb incredibly moist and tender for days—even at room temperature—because it stays liquid when cooled. That’s why slices taste just as soft on day three as they do when freshly baked. A neutral vegetable oil also lets the honey, brown sugar, and pecans take center stage.
Eggs (4 large, beaten)
Four eggs provide structure and richness, almost like a pecan bar filling baked into a loaf. They give the bread its chewy, sliceable texture that holds together well even though the batter is packed with nuts and sugar. Beating the eggs before mixing makes them easier to distribute without overworking the batter.
Honey (½ cup)
Honey brings floral sweetness, extra moisture, and a subtle chewiness to the crumb. Because honey is hygroscopic, it pulls in and retains moisture, which is one reason this bread keeps so well and really does taste better the next day. Using honey both in the batter and in the glaze layers that flavor from the inside out.
Vanilla extract (2 teaspoons)
Vanilla rounds out the sweetness and adds warmth that ties together the honey, brown sugar, and pecans. Two teaspoons are enough to keep it noticeable against the strong nut and caramel notes.
Salt (½ teaspoon, optional)
Even with self‑rising flour, that extra ½ teaspoon of salt can make a big difference. It sharpens the pecan flavor and reins in the sweetness, especially since there’s sugar in both the bread and the glaze. If your self‑rising flour is already quite salty, you can cut this back or skip it.
Honey Butter Glaze (butter, honey, brown sugar)
The glaze is what transforms a very good pecan bread into “what on earth is this and how do I get more.” Butter adds richness and a silky mouthfeel, honey echoes the flavor in the crumb, and brown sugar helps the glaze thicken into a pourable syrup that soaks into the warm bread and leaves a shiny, slightly sticky top.
Step‑by‑Step Instructions
1. Prep your pans and oven
Preheat your oven to 325°F (165°C). This slightly lower temperature gives the bread enough time to bake through without burning the sugars on the edges. Grease and flour two 9×5‑inch loaf pans, or one large Bundt pan, making sure to coat every corner and ridge. With such a sticky batter and syrupy glaze, good pan prep is non‑negotiable for clean release.
If your pecans aren’t already toasted, spread them on a baking sheet and toast them in the preheating oven for about 6–8 minutes, stirring once or twice, until they smell nutty and look slightly darker. Let them cool completely, then chop them finely so they don’t steam or soften the batter.
2. Mix the dry base
In a large mixing bowl, whisk together the self‑rising flour, granulated sugar, brown sugar, and finely chopped pecans. Coating the pecans in the flour‑sugar mixture helps them stay suspended in the batter instead of sinking. It also breaks up any sugar clumps so the dough mixes evenly.
3. Add the wet ingredients
To the same bowl, add the vegetable oil, beaten eggs, honey, vanilla, and the optional salt. Stir with a spatula or wooden spoon just until everything is combined and no streaks of flour remain. The batter will be thick and glossy. Because this is a quick bread, you do not want to overmix—stirring too much after the flour goes in can develop gluten and make the bread tougher and less tender.
4. Fill the pans and bake
Divide the batter evenly between your prepared loaf pans or pour it into the Bundt pan, smoothing the top(s) with a spatula so they bake level. The batter should come no more than about two‑thirds of the way up the sides to give it room to rise.
Bake:
- Loaf pans: 60–70 minutes
- Bundt pan: 75–85 minutes
Start checking toward the earlier time. The bread is done when the top is a deep golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs, not wet batter. Because honey and brown sugar caramelize quickly, you may need to tent the loaves or Bundt loosely with foil in the last 10–15 minutes if the top is browning faster than the center is setting.
5. Cook the honey butter glaze
While the bread finishes baking, prepare the glaze. In a small saucepan over medium heat, melt the ½ cup butter. Stir in the ¼ cup honey and ¼ cup brown sugar, and let the mixture simmer gently for 2–3 minutes, stirring constantly, until the sugar dissolves and the glaze looks glossy and slightly thickened. Remove from heat; it should still be pourable but not boiling.
6. Glaze the warm bread
Set the hot pans on a wire rack. Using a skewer, toothpick, or thin knife, poke small holes all over the surface of the bread, going about halfway down. These holes act like little tunnels, allowing the glaze to seep deep into the loaf instead of sitting on top.
Slowly pour the warm honey butter glaze over the warm bread, taking your time so it has a chance to soak in rather than run straight off the sides. If you’re using loaf pans, some glaze will pool along the edges; tilt the pan gently or use a spoon to coax it back over the top. The bread will look shiny and slightly sticky.
Let the glazed loaves cool in their pans for at least 30 minutes. This gives the crumb time to set and the glaze time to soak in fully—slicing too early can cause the bread to crumble and the glaze to run.
When you’re ready to serve, run a thin knife around the edges if needed, lift out the loaves, and slice with a sharp serrated knife. You should see a dense, moist crumb packed with pecans and a glossy, honey‑soaked top that’s almost candy‑like.