Why You’ll Love This Recipe
I love that this dessert-style bread comes together in under 40 minutes, tossing basic pantry staples into a bowl and baking until golden. The aroma of warm pecans fills my kitchen, and the texture—gooey inside, lightly crisp outside—is utterly irresistible . It’s simple, crowd-pleasing, and feels like Southern comfort in every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Chopped pecans (toasted)
• White granulated sugar
• Brown sugar
• Self‑rising flour
• Vegetable oil
• Eggs
• Vanilla extract
• Salt
Directions
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I preheat the oven to 350 °F (175 °C) and grease a 9×13 baking dish.
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I toast and chop plenty of pecans, setting them aside to cool.
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In a large bowl, I whisk together white sugar, brown sugar, vegetable oil, and eggs until smooth and creamy.
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I stir in vanilla, then fold in self‑rising flour and salt until the batter is just combined.
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I gently fold in the pecans until they’re evenly distributed.
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I pour the batter into the prepared dish, spreading it out evenly.
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I bake for 30–35 minutes until the top turns golden and a toothpick comes out mostly clean.
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I let it cool for about 10 minutes before slicing into squares—it’s amazing warm or at room temperature
Servings and timing
• Servings: About 15 squares
• Prep time: ~10 minutes
• Cook time: 30 minutes
• Total time: ~40 minutes
Variations
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Cinnamon kick: Stir in a teaspoon of ground cinnamon for extra warmth, as some home cooks do
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Nut swap: Substitute toasted almonds or walnuts if pecans aren’t available or for a flavor change.
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Buttery glaze: Drizzle melted butter and powdered sugar over warm squares for an irresistible shine.
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Mini muffins: Bake in a lined muffin tin for convenient single-serve treats.
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Gluten‑free twist: Use a gluten-free self‑rising flour blend in place of regular flour.
Storage/reheating
I let leftovers cool completely, then store them in an airtight container at room temperature or in the fridge for up to 3 days. To refresh them, I warm squares in a 325 °F oven for about 5–10 minutes until slightly warmed and the pecans regain their crunch.
FAQs
1. Can I use a loaf pan instead of a 9×13 dish?
Yes—I’ve seen others bake it in loaf pans or even a Bundt pan. The baking time may increase to 50–60 minutes, so check with a toothpick
2. Why is it so sweet compared to flour?
This recipe is dessert-like, with roughly equal sugar and oil to flour—deliciously rich, but definitely a treat to enjoy in moderation
3. Are the pecans optional?
While they’re the star of the show, you can replace them with another nut—or even omit them if needed, though you’ll miss that signature texture and flavor.
4. Can I make it ahead?
Absolutely—I often bake it in advance. It keeps well, and I warm it gently before serving to bring back that fresh-from-the-oven feel.
5. What’s the best way to test for doneness?
I insert a toothpick in the center; if it comes out with a few moist crumbs, it’s perfect. Overbaking can dry out the edges.
Conclusion
I’m always reaching for this Sweet Alabama Pecan Bread when I want to treat myself or impress guests. It’s quick, soulful Southern baking at its best: nutty, gooey, and utterly addictive. I hope it becomes a favorite in your kitchen as it has in mine!
Print
Sweet Alabama Pecan Bread
- Total Time: ~40 minutes
- Yield: About 15 squares
- Diet: Vegetarian
Description
A rich, chewy Southern-style dessert bar packed with toasted pecans, brown sugar, and vanilla—easy to make and even easier to love.
Ingredients
Chopped pecans (toasted)
White granulated sugar
Brown sugar
Self‑rising flour
Vegetable oil
Eggs
Vanilla extract
Salt
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Toast and chop pecans; set aside to cool.
In a large bowl, whisk white sugar, brown sugar, oil, and eggs until smooth.
Stir in vanilla extract.
Fold in self‑rising flour and salt until just combined.
Gently fold in pecans.
Pour batter into prepared dish and spread evenly.
Bake 30–35 minutes or until golden and a toothpick comes out mostly clean.
Cool for 10 minutes before slicing into squares. Serve warm or at room temperature.
Notes
Add a teaspoon of cinnamon for extra warmth.
Substitute pecans with walnuts or almonds as needed.
Drizzle with a buttery glaze (melted butter + powdered sugar) for a shiny finish.
Bake in muffin tins for individual portions.
Use gluten-free self-rising flour to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
