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Slices of moist Sweet Alabama Pecan Bread showing the nuts, dusted lightly with powdered sugar, served on a white plate.

Sweet Alabama Pecan Bread

A heartwarming and delicious pecan bread that combines the nutty flavor of toasted pecans with the sweetness of brown sugar, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups self-rising flour Saves time and ensures fluffy bread.
  • 1 tsp salt Balances the sweetness for a well-rounded flavor.
Sugars and Oil
  • 1 cup packed brown sugar For that deep, caramel-like sweetness.
  • 1 cup granulated sugar Balances out the flavors and adds to the sweetness.
  • 1 cup vegetable oil Keeps the bread moist and delicious.
Wet Ingredients
  • 4 large eggs To bind everything together beautifully.
  • 1 tsp vanilla extract A splash adds warmth and depth.
Main Ingredients
  • 2 cups toasted, chopped pecans Toasting brings out their rich flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F and generously grease a 9x13 inch baking dish.
  2. In a large bowl, combine the brown sugar, granulated sugar, and vegetable oil. Beat it all together until smooth.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla extract until well combined.
  5. Gradually fold in the self-rising flour and salt until just combined.
  6. Gently fold in the toasted pecans until evenly distributed.
  7. Pour the batter into the prepared dish and spread it evenly.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the bread to cool in the pan for about 10 minutes before slicing into squares.
  2. Serve warm, optionally topped with vanilla ice cream, whipped cream, or caramel.

Notes

For best results, avoid overmixing after adding flour. Leftovers can be kept in an airtight container for up to a week in the fridge, or frozen for up to three months. Transform leftovers into bread pudding for a unique treat.