Why You’ll Love This Recipe
I love how easy and fuss-free this pecanbread is—no mixer required, no complicated steps. Just a big bowl, a spoon, and a few minutes of mixing before it heads into the oven. The chopped pecans add a satisfying crunch and nutty flavor, while the blend of sugars and honey gives it a caramel-like richness. The melted butter drizzled in at the end makes it feel extra special. It’s one of those “everyone asks for the recipe” kind of bakes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups pecans, finely chopped
1½ cups self-rising flour
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs, beaten
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup honey
2 tablespoons melted butter
Directions
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I preheat the oven to 325°F (165°C) and lightly grease a 9×13-inch baking dish.
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In a large bowl, I combine the chopped pecans, self-rising flour, granulated sugar, and brown sugar. I stir them together until evenly mixed.
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I add the vegetable oil, beaten eggs, vanilla extract, and salt, stirring until everything is well incorporated.
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Once the batter is smooth, I fold in the honey and melted butter.
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I pour the batter into the prepared baking dish and spread it out evenly.
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I bake for about 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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I let it cool in the pan for at least 15 minutes before slicing and serving. It’s just as delicious warm as it is at room temperature.
Servings and timing
This recipe serves about 12 generous slices.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Variations
I like switching things up depending on what I’m in the mood for:
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I sometimes add a pinch of cinnamon or nutmeg to the dry mix for extra warmth.
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A handful of mini chocolate chips or white chocolate chunks gives it a sweet twist.
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When I want a glaze, I mix powdered sugar with a bit of milk and vanilla and drizzle it over the cooled bread.
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I’ve also swapped half of the pecans with walnuts for a more mixed-nut flavor.
Storage/Reheating
This pecanbread keeps well at room temperature for up to 3 days in an airtight container. If I want to store it longer, I refrigerate it for up to 5 days or freeze individual slices wrapped tightly for up to 2 months. To reheat, I warm slices in the microwave for about 10–15 seconds to bring back that soft, buttery texture.
FAQs
Can I use all-purpose flour instead of self-rising flour?
Yes, I can make a quick self-rising substitute by using 1½ cups all-purpose flour + 2¼ teaspoons baking powder + ½ teaspoon salt.
Can I use light brown sugar instead of dark?
Absolutely. I use either depending on what I have—light brown sugar gives a milder sweetness, while dark adds a deeper molasses flavor.
Do I have to toast the pecans?
I don’t have to, but toasting the pecans for a few minutes in a dry skillet or oven brings out even more flavor and adds a little extra crunch.
Can I make this recipe into muffins?
Yes! I just divide the batter into greased muffin tins and bake at 325°F for about 18–22 minutes. They’re perfect as portable breakfast treats or snacks.
Is this recipe very sweet?
It’s definitely rich and sweet, but the salt, pecans, and vanilla balance it beautifully. I can always reduce the sugar slightly if I prefer a more subtle sweetness.
Conclusion
Honey Butter Sweet Alabama Pecanbread is one of those recipes I keep coming back to—it’s easy, cozy, and irresistibly delicious. The mix of pecans, honey, and butter gives it a deep, comforting flavor that feels like a warm Southern hug. Whether I’m making it for a holiday table or just a quiet moment with coffee, it never fails to make the day a little sweeter.
Print
Honey Butter Sweet Alabama Pecanbread
- Total Time: 45 minutes
- Yield: 12–16 squares
- Diet: Vegetarian
Description
This rich and buttery Southern pecanbread is packed with crunchy pecans, sweet honey, and warm vanilla flavor. A moist, irresistible treat perfect for brunch, dessert, or gifting.
Ingredients
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
In a large mixing bowl, combine the chopped pecans, self-rising flour, granulated sugar, and brown sugar. Stir until well mixed.
Add in the vegetable oil, beaten eggs, vanilla extract, salt, honey, and melted butter. Stir until fully combined and smooth.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly before slicing. Serve warm or at room temperature.
Notes
For extra richness, drizzle more melted butter or warm honey over the top before serving.
Use roasted pecans for added depth of flavor.
Store in an airtight container at room temperature for up to 4 days.
This dessert travels well and makes a great potluck or holiday party treat!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
