Sweet Alabama Pecanbread
Moist, buttery Southern pecan bread loaded with crunchy pecans and caramelized sugar. Perfect for breakfast or dessert.
Equipment
- 9x13-inch baking dish
- Large Mixing Bowl
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs beaten
- 1 cup vegetable oil
- 1 1/2 cups self-rising flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecans finely chopped
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large bowl, stir together granulated sugar, brown sugar, beaten eggs, and vegetable oil until smooth and well combined.
- Add self-rising flour and salt, mixing just until no dry streaks remain. Do not overmix.
- Fold in vanilla extract, then gently stir in chopped pecans until evenly distributed.
- Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes until toothpick inserted in center comes out with just a few moist crumbs.
- Cool in pan for 15 minutes before slicing into squares. Serve warm or at room temperature.
Notes
- Toast pecans lightly before chopping for deeper flavor
- Room temperature eggs blend more smoothly
- Store in airtight container at room temperature up to 5 days
- Freezes well for up to 3 months