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Sweet Alabama Pecanbread

Sweet Alabama Pecanbread is a Southern classic that strikes the perfect balance between rich, nutty flavors and a moist, cake-like texture. This delectable dessert is made with a blend of regular and brown sugars and a generous helping of chopped pecans, offering a delightful crunch in every bite. Best of all, it’s remarkably easy to make by hand, without the need for a mixer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup sugar
  • 1 cup light brown sugar packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon non-alcoholic vanilla
  • 2 cups chopped pecans

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F and prepare a 9×13-inch baking dish by greasing it or lining it with parchment paper.
  2. In a large mixing bowl, combine 1 cup sugar, 1 cup packed light brown sugar, 1 cup vegetable oil, and 4 large eggs. Whisk these wet ingredients together until smooth and glossy.
  3. In a separate bowl, whisk together 1½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
  4. Gradually add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the batter light.
  5. Stir in 1 teaspoon non-alcoholic vanilla, then gently fold in 2 cups of chopped pecans until evenly distributed.
  6. Spread the batter evenly into your prepared pan. The thickness of the batter is just right for a moist, cake-like texture.
  7. Bake for about 30–35 minutes, or until the top turns a beautiful golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Allow the pecanbread to cool completely in the pan before slicing into squares. Serve at room temperature or slightly warm, perhaps with a scoop of vanilla bean ice cream or a drizzle of caramel sauce.

Notes

For a creative twist, feel free to substitute vegetable oil with melted coconut oil or add in extras like chocolate chips or dried cranberries to change up the flavor profile. This pecanbread also embraces gluten-free options by swapping all-purpose flour with a gluten-free blend. The recipe makes-ahead well and can be stored at room temperature or frozen for later enjoyment. It pairs beautifully with a variety of accompaniments such as vanilla bean ice cream, caramel sauce, fresh fruit, or even a cinnamon-spiced latte.