Sweet Alabama Pecanbread Recipe

Introduction

Sweet Alabama Pecanbread is a moist, buttery treat loaded with crunchy pecans, offering the perfect balance of sweet and nutty flavors. It’s not quite cake, not quite bread—just a chewy, satisfying dessert that’s easy to make and sure to become a family favorite.

Ingredients

• 1 cup sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil or melted butter
• 4 large eggs
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. Step 2: In a large mixing bowl, whisk together the sugar, brown sugar, oil (or melted butter), and eggs until smooth.
3. Step 3: In a separate bowl, stir together the flour, baking powder, and salt.
4. Step 4: Gradually add the dry mixture into the wet ingredients, stirring until just combined. Stir in the vanilla extract.
5. Step 5: Fold in the chopped pecans evenly throughout the batter.
6. Step 6: Spread the batter evenly into the prepared baking dish.
7. Step 7: Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Step 8: Allow to cool completely before slicing into squares. Serve warm or at room temperature.

Tips & Variations

• Toast pecans lightly before folding them in to enhance their nutty flavor.
• Substitute walnuts for pecans if preferred, though the flavor will differ slightly.
• Add ½ cup chocolate chips for a chocolate twist.
• Swap part of the sugar with maple syrup for a warm, earthy maple pecanbread.
• Stir in ½ cup shredded coconut for extra chewiness.
• Add 1 teaspoon cinnamon and a pinch of nutmeg for a festive holiday version.
• Use a gluten-free flour blend to make the recipe suitable for gluten intolerance.

Storage

Store Sweet Alabama Pecanbread in an airtight container at room temperature for up to 4 days. It keeps well in the refrigerator for up to a week—bring to room temperature before serving for the best texture. For longer storage, wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use walnuts instead of pecans?

Yes, walnuts make a great substitute and will provide a slightly different but still delicious nutty flavor.

Do I need to toast the pecans first?

Toasting pecans is optional but highly recommended, as it brings out their natural oils and deepens the nutty taste.

Sweet Alabama Pecanbread Recipe

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★★★★★

4.5 from 347 reviews

• Author: Marina
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

Sweet Alabama Pecanbread is a moist, chewy, and nutty Southern classic that perfectly balances the richness of pecans with buttery sweetness and a soft, almost brownie-like texture. This easy-to-make quick bread requires no mixer or complicated techniques, making it an ideal crowd-pleasing dessert or snack for potlucks, holidays, or anytime treats.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil or melted butter
• 4 large eggs
• 1 teaspoon vanilla extract

Add-ins

• 2 cups chopped pecans

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Instructions

1. Preheat Oven: Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray, or line it with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, light brown sugar, vegetable oil or melted butter, and eggs until the mixture is smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and salt thoroughly to evenly distribute the leavening and salt.
4. Combine & Fold: Gradually add the dry ingredients into the wet mixture, folding gently until just combined to avoid overmixing which will keep the bread tender. Stir in the vanilla extract at this stage to ensure even flavor.
5. Add Pecans: Fold in the chopped pecans carefully to distribute them evenly throughout the batter.
6. Bake: Spread the batter evenly in your prepared baking dish. Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Cool & Serve: Let the pecanbread cool completely or slightly warm before cutting into squares. Serve at room temperature or with a scoop of vanilla ice cream for an extra special treat.

Notes

• For best flavor, lightly toast the pecans before adding them to the batter to enhance their nutty aroma.
• You can substitute walnuts for pecans if preferred, although this will change the flavor slightly.
• To make a smaller batch, halve the recipe and bake in an 8×8-inch pan, adjusting baking time to 25–28 minutes.
• Store leftovers in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Reheat gently before serving.
• This bread freezes well for up to 2 months when wrapped tightly—thaw at room temperature before serving.
• Optional variations include adding ½ cup chocolate chips for a twist, stirring in ½ cup shredded coconut, or spicing it up with 1 teaspoon cinnamon and a pinch of nutmeg.
• For a gluten-free version, substitute the flour with a gluten-free flour blend of equal measure.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Keywords: Sweet Alabama Pecanbread, Southern pecan bread, chewy pecan bread, quick bread, pecan dessert, nutty dessert, easy pecan recipe, pecan blondie