Sweet Alabama Pecan Bread is a Southern classic that delivers a rich, buttery flavor and a soft, moist texture packed with toasted pecans. It’s more of a dessert-style bread, almost like a blondie, with a golden crust and nutty sweetness that makes it irresistible.
Why You’ll Love This Recipe
I love how simple this recipe is—it comes together quickly without any fancy ingredients, yet the flavor is anything but basic. The toasted pecans bring a rich nuttiness that pairs perfectly with the soft, sugary batter. It’s the kind of treat I like to bring to family gatherings or give as a holiday gift, and it always gets rave reviews.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Eggs
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Sugar
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Brown sugar
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Vegetable oil
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All-purpose flour
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Baking powder
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Salt
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Chopped pecans
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Vanilla extract
directions
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I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
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In a large bowl, I beat the eggs until foamy.
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I add the sugar and brown sugar, then mix in the oil and vanilla extract until everything is smooth.
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In a separate bowl, I whisk together the flour, baking powder, and salt.
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I gradually add the dry ingredients to the wet mixture, stirring just until combined.
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Then, I fold in the chopped pecans.
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I pour the batter into the prepared dish and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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I let it cool slightly before slicing and serving.
Servings and timing
This recipe yields about 12–16 bars, depending on how big I cut them. It takes around 10 minutes to prep and 30–35 minutes to bake.
Variations
I sometimes add a touch of cinnamon or nutmeg for a warm spice twist. If I want a richer flavor, I swap out half the oil for melted butter. Toasting the pecans beforehand also deepens their flavor—just a quick 5–7 minutes in the oven at 350°F does the trick. For a holiday version, I’ve even stirred in a handful of dried cranberries.
storage/reheating
I keep leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. To freeze, I wrap individual slices in plastic wrap and place them in a freezer bag—they last up to 3 months. When I’m ready to enjoy them again, I thaw at room temp or warm in the microwave for 15–20 seconds.
FAQs
What’s the texture of Sweet Alabama Pecan Bread like?
It’s dense and moist, more like a blondie than a traditional bread. The outside gets a nice golden crust while the inside stays soft.
Can I use walnuts instead of pecans?
Yes, I’ve swapped pecans for walnuts and it works fine, though I prefer the sweeter, buttery flavor of pecans.
Do I need to toast the pecans first?
It’s not required, but I like to toast them—it brings out a deeper, nuttier flavor.
Can I make this gluten-free?
I’ve used a 1:1 gluten-free flour blend before and it worked well, though the texture was slightly more crumbly.
Is it too sweet for breakfast?
It is sweet, but I’ve enjoyed a small piece with coffee in the morning. It’s more of a dessert or snack, though.
Conclusion
Sweet Alabama Pecan Bread is a comforting Southern dessert that’s as easy to make as it is to love. The crunchy pecans, soft interior, and rich flavor make it a go-to recipe whenever I want something sweet, simple, and satisfying. Whether I’m sharing it or keeping it all to myself, it never lasts long.
Sweet Alabama Pecan Bread
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Yield: 12–16 bars
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Sweet Alabama Pecan Bread is a rich, moist Southern dessert packed with toasted pecans and buttery flavor. This easy-to-make blondie-style bread is perfect for holidays, potlucks, or as a sweet treat any day.
Ingredients
- Eggs
- Sugar
- Brown sugar
- Vegetable oil
- All-purpose flour
- Baking powder
- Salt
- Chopped pecans
- Vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Beat eggs until foamy in a large bowl.
- Mix in sugar, brown sugar, oil, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually combine dry and wet ingredients.
- Fold in chopped pecans.
- Pour batter into prepared dish and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Toasting pecans before adding enhances flavor (bake for 5–7 minutes at 350°F).
- Try cinnamon, nutmeg, or dried cranberries for fun variations.
- Store at room temperature for 3 days, refrigerate for 1 week, or freeze up to 3 months.
- Microwave slices for 15–20 seconds to reheat.
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