Sweet Alabama Pecan Bread 

Sweet Alabama Pecan Bread is a true Southern favorite, blending the rich, nutty taste of toasted pecans with a moist, tender crumb. This simple dessert bread is ideal for potlucks, family gatherings, or whenever you’re craving something sweet at home. The mix of brown sugar, white sugar, and vanilla creates a warm, comforting flavor that pairs perfectly with the crunchy pecans. Enjoy it warm on its own or topped with vanilla ice cream—either way, it’s bound to become a household favorite.

Ingredients

• 2 cups toasted, chopped pecans
• 1 ½ cups self-rising flour
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13-inch baking dish.
2. In a large bowl, beat together the brown sugar, white sugar, and vegetable oil until smooth.
3. Add the eggs one at a time, mixing well after each addition to keep the batter silky.
4. Stir in the vanilla extract until fully blended.
5. Gradually add the self-rising flour and salt, stirring just until the dry ingredients are incorporated—avoid overmixing.
6. Fold in the toasted pecans with a spatula, ensuring they’re evenly mixed throughout the batter.
7. Pour the batter into the prepared dish and spread it evenly.
8. Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Allow the bread to cool in the pan for about 10 minutes before slicing into squares.
10. Serve and enjoy! It’s wonderful on its own, but even better with vanilla ice cream, whipped cream, or a drizzle of caramel.

Notes

• Toasting the pecans: Enhances their flavor—spread them on a baking sheet and toast at 350°F for 8–10 minutes, stirring occasionally.
• Substitutions: Try walnuts or almonds instead of pecans. For a lighter version, replace half the oil with applesauce.
• Customizations: Add chocolate chips, dried cranberries, or warm spices like cinnamon or nutmeg to make it your own.
• Storage: Keep in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 3 months.