There’s just something about the smell of freshly baked bread wafting through the kitchen that feels like home, isn’t there? And when that bread happens to be sweet, nutty, and slathered in a glossy honey butter glaze, well, that’s a moment worth savoring. Today I’m sharing a truly comforting Southern gem—Honey Butter Sweet Alabama Pecanbread—a recipe that brings together cozy, home-baked goodness with the rich, indulgent flavors of honey and pecans.

This isn’t your average quick bread. It’s dense but moist, rich but not overpowering, and just sweet enough to feel like a treat without tipping into dessert territory. The crunchy chopped pecans give it a lovely texture, while the honey butter glaze makes the whole thing feel just a bit more special. Whether you’re serving this for brunch with family, gifting it to neighbors, or simply enjoying a slice with your morning coffee, it’s one of those recipes that always hits the spot.

I remember the first time I made this—it was one of those quiet Sunday afternoons where I just wanted to bake something warm and a little nostalgic. I had a jar of local wildflower honey sitting in the pantry and a bag of pecans that had been calling my name. I whipped this up thinking it would just be a nice little treat, but the moment I poured that honey butter glaze over the warm loaf? Oh, I knew I had a keeper.

Let’s dive into the magic of how to make it.

Ingredients You’ll Need

For the Bread:

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ½ cup honey

• 2 large eggs

• ½ teaspoon vanilla extract

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup buttermilk (or ½ tablespoon vinegar mixed with ½ cup milk)

• ½ cup chopped pecans

For the Honey Butter Topping:

• ¼ cup honey

• 2 tablespoons unsalted butter, melted

• ¼ cup chopped pecans (optional, for topping)

STEP 1: PREP YOUR PAN AND PREHEAT

First things first—get your oven ready by preheating it to 350°F (175°C). Then, grease and flour an 8×8-inch baking dish, or line it with parchment paper if you’d like an easier cleanup later. I’m a big fan of parchment; not only does it help with removing the bread cleanly, but it also saves you from having to scrub the pan. Win-win!

this recipe

STEP 2: CREAM THE BUTTER, SUGAR, AND HONEY

In a large mixing bowl, cream together ½ cup softened butter and ½ cup granulated sugar until the mixture looks pale and fluffy. This step gives your bread that lovely soft crumb, so take your time and make sure everything is well mixed.

Once that’s ready, add in ½ cup honey, 2 eggs, and ½ teaspoon vanilla extract. Beat everything together until smooth and blended. The honey adds depth of sweetness here and keeps the crumb moist without being sticky.

STEP 3: MIX THE DRY INGREDIENTS

In a separate bowl, whisk together:

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

These dry ingredients are what give your bread structure and lift, and combining them before mixing into the wet ingredients helps ensure you don’t end up with clumps of baking powder in one bite.

STEP 4: COMBINE AND ADD THE BUTTERMILK

Now it’s time to bring everything together. Gradually add the dry ingredients to the wet mixture, alternating with ½ cup of buttermilk. Begin and end with the dry ingredients—this technique helps maintain a good texture in the finished bread.

If you don’t have buttermilk on hand, don’t worry! You can mix ½ tablespoon vinegar with ½ cup milk and let it sit for about five minutes. It works just as well and keeps that Southern tang in the flavor.

Stir the mixture until it’s just combined. You don’t want to overmix here—just enough so there are no streaks of flour left.

STEP 5: FOLD IN THE PECANS

Now for the star of the show—½ cup chopped pecans. Fold them gently into your batter. These little crunchy bits give the bread a wonderful contrast in texture, and if you love nuts as much as I do, you might even be tempted to toss in a few more.

I’ll sometimes toast the pecans for a few minutes beforehand to really bring out their flavor—it’s totally optional, but it makes a big difference if you’ve got the extra time.

Welcome back! By now, your batter is perfectly mixed, those crunchy pecans are folded in, and your kitchen probably already smells like sweet Southern comfort. In Part 1, we took care of all the prep work and got our delicious batter ready for the oven. Now it’s time to bake, glaze, and bring this pecanbread to its full, buttery glory.

Let’s jump into the final steps that transform this batter into the moist, rich bread your taste buds will thank you for.

STEP 6: BAKE UNTIL GOLDEN AND PERFECT

Pour the batter into your prepared 8×8-inch baking dish and use a spatula to smooth out the top. Make sure it’s evenly spread—this helps the bread bake up nice and level.

Pop it into the preheated oven (350°F) and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on it around the 30-minute mark. The top should be lightly golden, and your kitchen will smell absolutely amazing.

Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. This helps it firm up a bit before transferring it to a wire rack.

STEP 7: MAKE THE HONEY BUTTER TOPPING

While the bread is still warm (but not piping hot), it’s time to whip up the real showstopper: the honey butter glaze.

In a small saucepan or microwave-safe bowl, combine:

• ¼ cup honey

• 2 tablespoons melted unsalted butter

Warm it gently until everything is melted and smooth—this only takes a minute or two. Stir until the mixture is silky and slightly thickened.

Using a pastry brush or spoon, drizzle or brush the glaze over the warm bread. The bread will soak in some of that honey butter, especially around the edges, creating that signature sticky-sweet finish that makes this recipe unforgettable.

If you’d like a little extra crunch and visual flair, sprinkle an additional ¼ cup of chopped pecans right over the top while the glaze is still wet. They’ll stick beautifully and toast slightly as the glaze sets.

STEP 8: COOL, SLICE, AND SERVE

Let the glazed bread sit for another 15–20 minutes, so the glaze has time to settle and the bread finishes cooling. Then, slice it into squares or thick slices—however you prefer.

Serve it warm or at room temperature, and if you’re anything like me, pair it with a strong cup of coffee or a cozy mug of tea. It’s one of those treats that works just as well for breakfast as it does for dessert. And honestly? It’s perfect for gifting during the holidays or whenever you want to surprise someone with something extra special and homemade.

Tips for the Best Alabama Pecanbread Ever

1. Use real butter and good honey.
The flavor of this bread really depends on quality ingredients. A good wildflower or clover honey will bring a warm, deep sweetness that pairs beautifully with the pecans.

2. Don’t skip the glaze.
It’s tempting to dig right into the bread straight from the oven, but the honey butter glaze adds a level of richness and shine that takes the whole thing up a notch.

3. Toast the pecans (optional but worth it).
If you have a few extra minutes, lightly toasting the pecans before folding them into the batter adds another layer of nutty flavor. Just spread them on a baking sheet and toast at 350°F for about 5–7 minutes. Let them cool before using.

4. Make it ahead.
This bread actually gets even better the next day as the flavors meld. Wrap it tightly in plastic wrap or store in an airtight container to keep it moist.

5. Add a finishing touch.
If you want a slightly fancier presentation, a dusting of powdered sugar once the glaze sets gives it that pretty, bakery-style finish.

You’ve made it to the final stretch of this delicious baking journey, and if your kitchen smells anything like mine does when this bread comes out of the oven—rich, nutty, buttery—it’s probably hard to wait to dig in. Before we wrap things up, I want to take a moment to answer some of the most common questions about this Honey Butter Sweet Alabama Pecanbread so you can feel confident every time you make it.

Let’s jump into the FAQs!

Frequently Asked Questions

1. Can I use a different type of nut instead of pecans?

Absolutely! While pecans are the traditional and most flavorful choice for this Southern-style bread, you can swap in chopped walnuts or even slivered almonds. Just make sure they’re chopped and evenly mixed into the batter.

2. What if I don’t have buttermilk?

No problem. If you don’t have buttermilk on hand, just stir ½ tablespoon of vinegar or lemon juice into ½ cup of milk and let it sit for five minutes. This makes a great homemade buttermilk substitute that works just as well in the recipe.

3. Can I make this bread gluten-free?

Yes, you can! Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Make sure the blend you choose contains xanthan gum or another binder to help with the texture.

4. How should I store leftovers?

Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it and gently reheat slices in the microwave before serving. The glaze helps it stay moist, even after a day or two.

5. Can I freeze this bread?

Yes, this bread freezes very well. Wrap it tightly in plastic wrap, then place it in a freezer-safe zip bag or container. It will keep for up to 2 months. To serve, thaw at room temperature and warm in the oven or microwave if desired.

6. Is this more of a dessert or a breakfast bread?

Honestly, it can be either! It’s sweet enough to enjoy as a dessert, especially with that honey butter glaze, but it’s not overly sugary. Many folks love it as a breakfast or brunch item, paired with coffee or tea.

7. Can I double the recipe for a larger crowd?

Yes, this recipe can be doubled easily. Just use a 9×13-inch pan and extend the baking time by about 10–15 minutes. Keep an eye on it and use the toothpick test to make sure it’s baked through.

Final Thoughts: A Little Slice of Southern Comfort

Whether it’s your first time making this Honey Butter Sweet Alabama Pecanbread or it’s already a family favorite, I hope this recipe brings a little Southern warmth and comfort to your table. It’s simple enough for a weekday bake and special enough to serve to guests or gift to neighbors. That buttery glaze, the golden crumb, the soft crunch of pecans in every bite—it all comes together in a way that’s deeply satisfying without being complicated.

One of the things I love most about this recipe is its versatility. You can make it ahead for holiday breakfasts, enjoy it on lazy weekends, or sneak a slice as a late-night treat. It’s the kind of recipe that invites you back again and again, with its nostalgic charm and homemade goodness.

So go ahead—slice it up, share it with someone you love (or don’t, I won’t judge), and be sure to let me know how it turned out for you. Tried a twist on the recipe? Added some cinnamon or swapped in maple syrup for honey? I’d love to hear your variations in the comments!

Honey Butter Sweet Alabama Pecanbread

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• Author: David

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Description

Honey Butter Sweet Alabama Pecanbread is a rich, moist quick bread with a Southern flair, blending the nutty crunch of pecans with the deep sweetness of honey. Topped with a luscious honey butter glaze, this comforting treat is perfect for breakfast, brunch, or an afternoon pick-me-up alongside your favorite warm drink.

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Ingredients

Scale 1x2x3x

For the Bread

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup honey

2 large eggs

½ teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup buttermilk (or ½ tablespoon vinegar mixed with ½ cup milk)

½ cup chopped pecans

For the Honey Butter Topping

¼ cup honey

2 tablespoons unsalted butter, melted

¼ cup chopped pecans (optional, for topping)

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Instructions

1️⃣ Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or line it with parchment paper for easier removal.

2️⃣ In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the honey, eggs, and vanilla extract until smooth and well blended.

3️⃣ In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Stir just until combined.

4️⃣ Fold in the chopped pecans, making sure they’re evenly distributed throughout the batter.

5️⃣ Pour the batter into the prepared baking dish and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

6️⃣ While the bread is still warm, mix together the honey and melted butter in a small saucepan or microwave-safe bowl until smooth. Drizzle or brush the honey butter over the top of the bread. Sprinkle additional chopped pecans over the glaze, if desired.

7️⃣ Slice and serve the pecanbread warm or at room temperature. It pairs beautifully with coffee or tea.

Notes

If you prefer a more robust nut flavor, toast the pecans before adding them to the batter. For a sweeter finish, add a light dusting of powdered sugar once the honey butter glaze sets. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.