If you’re looking for a Southern‑style treat that’s rich, nutty, and perfectly moist, this Sweet Alabama Pecanbread is exactly what you need. More like a buttery blondie than a traditional quick bread, it’s loaded with toasted pecans, caramel‑like sweetness, and a tender crumb that melts in your mouth. Slice it into squares or bars and serve it warm with a cup of coffee, tea, or milk, and it becomes the ideal breakfast, brunch, or afternoon snack.
This pecanbread is incredibly easy to make with simple pantry ingredients and bakes in a single 9×13‑inch pan, so cleanup is a breeze. It keeps beautifully at room temperature for several days and even freezes well, making it perfect for meal prep, holiday baking, or sharing with neighbors and coworkers.
Complete Ingredient List (Makes About 12–16 Servings)
This version is designed to be straightforward and easy to scale up for larger gatherings.
For the Sweet Alabama Pecanbread
- 2 cups pecans, finely chopped (toasted if you like extra flavor)
- 1½ cups self‑rising flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil (or canola oil)
- 4 large eggs, beaten
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
For Serving (Optional)
- Powdered sugar, for dusting
- Whipped cream or vanilla ice cream
- Hot coffee, tea, or milk
Step‑By‑Step Instructions
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: About 45–50 minutes
Servings: 12–16
Preheat and Prepare the Pan
Preheat the oven to 350°F (175°C). Lightly grease a 9×13‑inch baking dish with butter or nonstick cooking spray. If you like, you can line the dish with parchment paper for easy removal and cleaner slices.
Toast the Pecans (Optional)
Spread the chopped pecans in a single layer on a baking sheet and toast them in the preheated oven for 5–7 minutes, stirring once, until fragrant and lightly golden. This step deepens their flavor and adds a subtle crunch. Let them cool slightly before using.
Make the Sugar‑Egg‑Oil Mixture
In a large mixing bowl, combine the granulated sugar, brown sugar, beaten eggs, and vegetable oil. Stir with a wooden spoon or whisk until the mixture is smooth and well blended. There’s no need to beat it until fluffy; this is a simple, straightforward batter.
Add the Dry Ingredients
Gradually stir in the self‑rising flour and salt, mixing just until the flour is incorporated and there are no dry streaks. Overmixing can make the bread tough, so stop as soon as the batter comes together. Stir in the vanilla extract.
Fold in the Pecans
Gently fold the chopped pecans into the batter with a spatula or wooden spoon until they are evenly distributed. The batter will be thick and rich, with visible pecan pieces throughout.
Pour and Smooth the Batter
Pour the batter into the prepared baking dish and use a spatula to spread it into an even layer. Don’t worry about making it perfectly smooth; a slightly rustic top looks charming and homey.
Bake Until Golden
Bake the pecanbread for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The edges should be slightly pulled away from the sides of the pan.
Cool and Slice
Let the pecanbread cool in the pan for at least 15–20 minutes so it firms up enough to slice cleanly. Use a sharp knife to cut it into squares or bars. For cleaner cuts, wipe the knife between slices.
Serve
Serve the Sweet Alabama Pecanbread warm or at room temperature, dusted with powdered sugar if desired. It pairs beautifully with hot coffee, tea, or milk, and it’s excellent with a scoop of vanilla ice cream or a dollop of whipped cream for an extra‑indulgent treat.
Tips for the Best Sweet Alabama Pecanbread
Use fresh, high‑quality pecans for the best flavor and crunch; stale nuts can make the bread taste flat. For a lighter texture, you can use a mix of granulated and brown sugar instead of all brown sugar, or reduce the oil slightly and add a bit of buttermilk. Make a bigger batch and store leftovers in an airtight container at room temperature for up to 5 days, or freeze slices for up to 3 months. For meal prep, wrap individual slices in plastic wrap and store them in the fridge or freezer for quick breakfasts or snacks.
Nutrition Snapshot (Per 2‑Inch Square)
This pecanbread is rich in carbohydrates from the flour and sugars, with healthy fats from the pecans and oil. The eggs add protein and help bind the batter, while the pecans provide fiber and heart‑healthy fats. You can lighten it slightly by using less sugar, a lighter oil, or a smaller slice size.
Why This Works So Well for TikTok and Pinterest
The Sweet Alabama Pecanbread is incredibly photogenic: golden, nutty squares with visible pecan pieces, dusted with powdered sugar and served with a steaming cup of coffee, make it pop on camera. The “perfect with coffee” hook resonates with busy home cooks who want something easy but elevated. For Pinterest, focus on overhead shots of the pan with slices arranged neatly and a mug of coffee in the corner, and keep the background simple so the colors stand out.
Serve this pecanbread with extra powdered sugar and a side of fruit or yogurt for a balanced breakfast. Once you try it, you’ll understand why this easy, flavorful bread has become such a favorite for quick dinners, potlucks, and snack platters.
