Name: Honey Butter Sweet Alabama Pecan Bread
Prep time: 10 min
Cook time: PT-488132H9M40S
Total time: 1 h 10 min
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup granulated sugar; 1 cup chopped pecans; 2 large eggs; 3/4 cup milk; 1/2 cup unsalted butter, melted; 1/4 cup honey; For the glaze:; 1/4 cup unsalted butter; 2 tbsp honey; 1/2 cup powdered sugar; 1/2 tsp vanilla extract

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This Honey Butter Sweet Alabama Pecan Bread is a rich, buttery quick bread loaded with chopped pecans and a touch of honey that brings warmth and Southern charm to every bite. It's soft in the center, golden on the outside, and topped with a honey-butter glaze that melts right into the warm bread. It’s simple, soulful, and perfect for sharing—or keeping all to myself.

Why You’ll Love This Recipe

I love how this recipe hits that perfect balance between sweet and nutty. It’s easy to make, comes together in one bowl, and doesn’t require any fancy tools or skills. The texture is moist and dense, almost like a cake, with the added crunch of roasted pecans. It works just as well for breakfast with coffee as it does for a dessert or snack later in the day. Plus, the honey-butter glaze is an irresistible finishing touch that takes it to the next level.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Chopped pecans
Eggs
Milk
Unsalted butter (melted)
Honey

For the honey butter glaze:

Unsalted butter
Honey
Powdered sugar
Vanilla extract

Directions

I start by preheating the oven to 350°F and greasing a loaf pan.
In a large bowl, I mix the dry ingredients: flour, baking powder, salt, sugar, and chopped pecans.
In a separate bowl, I whisk together the eggs, milk, melted butter, and honey until smooth.
I pour the wet ingredients into the dry and stir just until combined—being careful not to overmix.
I transfer the batter to the prepared loaf pan and smooth the top.
I bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
While the bread bakes, I prepare the honey butter glaze by melting butter and whisking in honey, powdered sugar, and vanilla.
As soon as the bread comes out of the oven, I pour the glaze over the top, letting it soak in while it’s still warm.
I let the bread cool in the pan for about 15 minutes before slicing and serving.

Servings and timing

This recipe makes 1 loaf, which I slice into about 8 to 10 servings. It takes roughly 10 minutes to prepare and 50–60 minutes to bake, depending on the oven. I always check around the 50-minute mark to make sure it doesn’t overbake.

Variations

Sometimes I like to swap out the pecans for walnuts or even toasted almonds if that’s what I have on hand. For a fall twist, I add a teaspoon of cinnamon or pumpkin pie spice to the batter. If I’m feeling indulgent, I drizzle a bit of maple syrup on top instead of honey. And when I want to go all out, I fold in a handful of mini chocolate chips or dried cranberries.

Storage/Reheating

I store this bread tightly wrapped in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze it (sliced or whole) for up to 3 months. When I want to reheat a slice, I pop it in the microwave for about 10–15 seconds or warm it in a low oven for a few minutes until soft and toasty.

FAQs

What kind of honey works best for this recipe?

I like using a mild clover or wildflower honey that complements the buttery flavor without overpowering the pecans. Local raw honey works great too.

Can I use oil instead of butter?

Butter gives the bread its rich flavor, especially in the glaze, so I don’t recommend replacing it with oil. If I’m in a pinch, I might use half oil and half butter, but the taste isn’t quite the same.

How do I know when the bread is done baking?

I always test the center with a toothpick—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and slightly firm to the touch.

Can I make this recipe into muffins?

Absolutely. I divide the batter into a muffin tin and bake at 350°F for about 20–25 minutes. I still spoon a little glaze over each one while they’re warm for that extra flavor.

What can I serve with this bread?

It’s delicious on its own, but I sometimes enjoy it with a pat of salted butter or a drizzle of cream. It pairs perfectly with coffee or a cold glass of milk.

Conclusion

This Honey Butter Sweet Alabama Pecan Bread is pure comfort in every slice. I love how simple it is to whip up, and yet it tastes like something truly special. Whether I’m making it for guests, gifting it, or treating myself to a cozy snack, it never disappoints. It’s a sweet slice of the South I can enjoy any time of year.

Honey Butter Sweet Alabama Pecan Bread

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Author: Sue
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices)
Category: Bread
Method: Baking
Cuisine: Southern
Diet: Vegetarian

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Description

This Honey Butter Sweet Alabama Pecan Bread is a rich, moist, and buttery quick bread loaded with chopped pecans and finished with a warm honey-butter glaze. Perfect for breakfast, dessert, or a cozy snack.

Instructions

Preheat oven to 350°F (175°C) and grease a standard loaf pan.
In a large bowl, combine flour, baking powder, salt, sugar, and chopped pecans.
In a separate bowl, whisk together eggs, milk, melted butter, and honey until smooth.
Pour wet ingredients into the dry ingredients and stir until just combined.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
While bread is baking, prepare the glaze: melt butter and whisk in honey, powdered sugar, and vanilla extract until smooth.
When the bread is done, pour the glaze over it while still warm to allow it to soak in.
Let the bread cool in the pan for 15 minutes before slicing and serving.

Notes

Swap pecans with walnuts or almonds if desired.
Add cinnamon or pumpkin spice for a seasonal twist.
Can be made into muffins—bake for 20–25 minutes.
Store at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.