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
- Preheat your oven to 350°F and generously grease a 9×13-inch baking dish.
- In a large bowl, beat together the brown sugar, white sugar, and vegetable oil until smooth.
- Add the eggs one at a time, mixing well after each addition to keep the batter silky.
- Stir in the vanilla extract until fully blended.
- Gradually add the self-rising flour and salt, stirring just until the dry ingredients are incorporated—avoid overmixing.
- Fold in the toasted pecans with a spatula, ensuring they’re evenly mixed throughout the batter.
- Pour the batter into the prepared dish and spread it evenly.
- 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.
- Allow the bread to cool in the pan for about 10 minutes before slicing into squares.
- 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.
