Introduction

Sweet Alabama Pecanbread is a moist, nutty treat that combines the rich flavors of brown sugar and vanilla with crunchy pecans. Perfect for dessert or a sweet snack, this classic Southern recipe is simple to make and irresistibly delicious.

A close-up image shows two stacked pecan bars with a thick base layer of moist, light brown cake that has a spongy texture filled with small air pockets. On top of this base is a glossy, golden-brown topping mixed with large pieces of pecan nuts giving it a crunchy texture. The top layer glistens with a sticky, gooey syrup that coats the nuts, making them look rich and shiny. The bars are resting on a wooden board with more bars blurred in the background, all showing the same layered texture and color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sugar
1 cup light brown sugar (packed)
1 cup vegetable oil (or melted butter)
4 large eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
2 cups chopped pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Step 2: In a large mixing bowl, whisk together the sugar, brown sugar, vegetable oil, and eggs until the mixture is smooth and well combined.
Step 3: In a separate bowl, stir together the all-purpose flour, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender. Stir in the vanilla extract.
Step 5: Fold the chopped pecans evenly into the batter to distribute the nuts throughout.
Step 6: Pour the batter into the prepared pan and spread it out evenly. Bake for 30–35 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
Step 7: Let the pecan bread cool completely in the pan before slicing into squares. Serve at room temperature or slightly warm for the best flavor.

Tips & Variations

Substitute vegetable oil with melted butter for a richer flavor and slightly denser texture.
For extra flavor, toast the pecans lightly before folding them into the batter.
Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
Try drizzling warm pecan bread with honey or maple syrup when serving for added sweetness.

Storage

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 1 week. To reheat, warm individual slices in the microwave for 15–20 seconds or in a low oven until just heated through.

How to Serve

The image shows a close-up view of a square piece of nut cake on a wooden surface with a white marbled texture in the background. The cake has two visible layers: the main body, which is light brown and has a soft, moist texture with small nut pieces embedded throughout, and the top layer, which is golden brown with a slightly shiny glaze and scattered chopped nuts creating a crunchy texture. The edges of the cake are slightly darker, showing a well-baked finish. The focus is sharp on the cake, capturing the crumbly and nutty details clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds make great substitutes if you prefer a different nut flavor or don’t have pecans on hand.

Is it possible to make this recipe gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free flour blend, making sure it includes xanthan gum for structure. Bake as directed, but check doneness since gluten-free flours can vary.