Description

Sweet Alabama Pecan Bread is a rich, moist, and flavorful quick bread packed with the sweet crunch of pecans. Perfect for breakfast, snack, or dessert, this easy-to-make bread combines brown and granulated sugars with vegetable oil for a tender crumb, enhanced by the warm vanilla aroma and the nutty texture of chopped pecans throughout, and whole pecans arranged on top for a beautiful finish.

Ingredients

Scale

Wet Ingredients

1 cup brown sugar, packed
½ cup granulated sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Nuts

1 cup chopped pecans
½ cup whole pecans (for topping, optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking and ensure even baking.
Mix Sugars & Oil: In a large bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until the mixture is smooth and well combined, creating the base for your batter.
Add Eggs & Vanilla: Beat in the eggs one at a time to incorporate air and richness, followed by stirring in the vanilla extract for added flavor.
Prepare Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can result in a dense bread.
Fold in Pecans: Carefully fold in the chopped pecans to ensure they are evenly dispersed throughout the batter without breaking them up too much.
Pour & Decorate: Pour the batter into the prepared baking dish and smooth the surface with a spatula. Arrange the whole pecans on top for a decorative, crunchy finish if desired.
Bake: Bake the bread in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked through.
Cool & Serve: Allow the bread to cool in the pan before slicing into squares. Serve warm or at room temperature for the best texture and flavor.

Notes

You can substitute the vegetable oil with melted butter for a richer flavor.
Make sure not to overmix the batter once flour is added to keep the bread tender.
If you want extra crunch, toast the pecans lightly before adding them to the batter.
Store leftovers tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
The whole pecans on top are optional but provide a nice visual appeal and additional texture.