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Sweet Alabama Pecanbread

This Sweet Alabama Pecanbread perfectly balances rich pecan flavor with a moist, tender crumb that falls somewhere between cake and quick bread. Its enticing brown sugar aroma and crunchy pecan bits make it a true Southern classic that’s sure to impress at any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

Sugar & Wet Ingredients
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup vegetable oil or melted butter
  • 4 large eggs
Dry Ingredients
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
Nuts
  • 2 cups chopped pecans

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Whisk
  • Separate bowl (for dry ingredients)
  • Toothpick

Method
 

  1. Preheat your oven to 350°F. Grease a 9x13-inch baking pan or line it with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine 1 cup granulated sugar, 1 cup packed light brown sugar, 1 cup vegetable oil (or melted butter), and 4 large eggs. Whisk until the mixture is smooth and well-incorporated.
  3. In a separate bowl, whisk together 1½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Gradually fold these dry ingredients into the wet mixture until just combined.
  4. Stir in 1 teaspoon vanilla extract, then gently fold in 2 cups of chopped pecans, ensuring they are evenly distributed without overmixing the batter.
  5. Pour the batter into your prepared pan, spreading it evenly to the corners. Bake for 30-35 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
  6. Allow the pecanbread to cool completely in the pan before cutting into squares. Enjoy this Southern classic as a satisfying treat for any time of day.

Notes

For a richer flavor, opt for melted butter instead of vegetable oil. You can also experiment by adding a pinch of cinnamon or nutmeg to the dry ingredients for a subtle spice. This pecanbread stores well in an airtight container at room temperature for up to three days, though it’s best enjoyed fresh and slightly warmed.