Sweet Alabama Pecanbread
Sweet Alabama Pecanbread is a rich, chewy Southern classic packed with pecans and made with pantry staples. It bakes in one pan, comes together in minutes, and tastes even better the next day.
Equipment
- 9x13-inch baking pan
- Large Mixing Bowl
- Whisk
Ingredients
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 2 cups chopped pecans toasted optional
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
- Whisk together granulated sugar, brown sugar, and vegetable oil in a large bowl until well combined.
- Add eggs one at a time, mixing after each. Stir in vanilla extract.
- Stir in flour, baking powder, and salt until the batter is smooth with no dry streaks.
- Fold in chopped pecans until evenly distributed.
- Pour batter into the prepared pan and spread into an even layer.
- Bake for 30 to 35 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for at least 20 minutes before cutting into squares.
Notes
- Do not overbake - check at 28 minutes for a fudgy center.
- Toast pecans in a dry skillet for 3-4 minutes before adding for deeper flavor.
- Stores at room temperature in an airtight container for up to 4 days.
- Freeze individual squares for up to 2 months.