Sweet Alabama Pecan Bread

Sweet Alabama Pecan Bread is a wonderfully simple bread-like treat that brings together sweet sugars, nutty pecans, and a moist, tender crumb. With humble ingredients and easy technique, this recipe delivers big flavor without fuss. It’s perfect for breakfast, snack time, or paired with coffee or tea. If you’re looking to bake something comforting and delicious, this recipe is just the thing.

Why You’ll Love Sweet Alabama Pecan Bread

You’ll love this Sweet Alabama Pecan Bread because it wins on several fronts:

• It uses ingredients you likely already have in the pantry — sugar, eggs, oil, flour, vanilla, and pecans.
• The texture is moist and rich, yet simple to achieve without special equipment.
• The flavor is warm, nutty and sweet — the pecans shine through and add satisfying crunch.
• It works for so many occasions: breakfast bars, dessert squares, potluck contribution, or a cozy treat with a hot drink.
• It keeps fairly well (though truthfully it disappears fast!) and is highly shareable.

Ingredients

• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 4 large eggs, beaten
• 1 cup vegetable oil
• 1½ cups self‑rising flour
• 1 teaspoon vanilla extract
• 2 cups pecans, finely chopped

Note: If self-rising flour isn’t on hand, you can easily create your own by blending all-purpose flour with baking powder and a pinch of salt. Make sure to mix it well to evenly distribute the leavening throughout.

Step‑by‑Step: How to Make Sweet Alabama Pecan Bread

1. Preheat your oven to 350 °F (175 °C). Grease and flour (or spray) a 9×13 inch baking dish.
2. In a medium bowl, combine the granulated sugar, brown sugar, beaten eggs and vegetable oil. Stir until smooth.
3. Stir in the self‑rising flour until just incorporated. Then add the vanilla extract and mix.
4. Fold in the finely chopped pecans so they are evenly distributed throughout the batter.
5. Spoon the batter into the prepared baking dish, smoothing the top.
6. Bake in the preheated oven for about 30‑35 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are ok).
7. Remove from oven and let cool in the dish for at least 10‑15 minutes before slicing into squares and serving.

Helpful Tips

• If you find the top is browning too quickly while the center is still soft, tent a piece of foil loosely over the dish halfway through baking to prevent over‑browning.
• Use good quality pecans and chop them finely so they distribute evenly and give a consistent nutty bite in each square.
• Don’t overmix the batter once you add the flour; just stir until combined to keep the texture tender.
• After baking, letting the bread rest for 10–15 minutes before slicing helps it set and makes cleaner cuts.
• If you like an extra crunch or deeper flavor, toast the pecans lightly in a dry skillet or in the oven for 3‑5 minutes before chopping and adding.

Substitutions And Variations

• Flour: If you don’t have self‑rising flour, use 1½ cups all‑purpose flour + about 2¼ teaspoons baking powder + ¼ teaspoon salt as a substitute.
• Nuts: Pecans are traditional, but you can use walnuts, almonds or a mix of nuts for a different flavor profile.
• Oil/Butter: Some versions add melted butter or replace some oil with butter for richer taste.
• Add‑ins: For a twist, try mixing in chocolate chips, dried cranberries, or coconut for added texture and flavor.
• Pan Size: While 9×13 is standard, you can bake in a smaller dish or loaf pan—but adjust baking time accordingly (longer for loaf).

Storage Instructions

• At room temperature: Once cooled, cover the bread with foil or store in an airtight container. It will keep for about 2‑3 days.
• In the fridge: You can refrigerate for up to about a week, though best if eaten within a few days for optimum texture.
• For longer storage: Slice into individual servings, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2‑3 months. Thaw at room temperature.

Nutritional Information

While exact values will vary based on brands and portion size, one source gives a rough estimate: about 245 kcal per serving, with approximately 24 g carbohydrates, 16 g fat, 3 g protein, and 1 g fiber.
Because of the sugar and oil content, this is more a treat/dessert‐style bread rather than a low‑calorie breakfast loaf. But enjoyed in moderation, it’s a delightful indulgence.

Serving Suggestions

• Cut into small squares or bars and serve warm with a pat of butter, or a drizzle of honey or maple syrup.
• Pair with a strong cup of coffee or sweet tea for a true Southern feel.
• Serve as a dessert topped with vanilla ice cream or whipped cream and perhaps a few toasted pecans for garnish.
• Pack as part of a brunch spread, picnic, or potluck dessert tray.
• Warm it just slightly before serving (in microwave or oven) to bring out the pecan aroma and soften the bread for extra appeal.

Frequently Asked Questions About Sweet Alabama Pecan Bread

Q: Is this really “bread” or more like a cake?
A: Great question! Although it’s called a “bread,” many note that it leans more toward a rich, moist cake or blondie‐style bar. The term “bread” in this context is more about the shape and pan (9×13) than loaf structure.

Q: Can I use all‐purpose flour instead of self‑rising flour?
A: Yes. If you don’t have self‑rising flour, you can make your own by blending all-purpose flour with baking powder and a pinch of salt. Make sure to mix it well to evenly distribute the leavening throughout.

Q: Will it work if I use less sugar or oil to cut calories?
A: You could experiment with reducing the sugar or replacing part of the oil with applesauce or yogurt, but note that doing so will change the texture and potentially the moisture level. Several reviewers mention using Greek yogurt with good results. If you reduce sugar drastically, you may end up with a drier or less rich result.

Q: Can I bake this in a loaf pan instead of a 9×13 dish?
A: A loaf pan may require modifying bake time and possibly tenting the top to avoid over‑browning, since loaf pans are deeper. Use a toothpick to check doneness and adjust accordingly.

Q: What’s the best way to get that nutty pecan flavor to shine?
A: Toasting the pecans lightly before chopping enhances that nutty aroma and flavor. Toast them in a dry skillet or oven for 3–5 minutes. Also, chopping them finely helps distribute the pecan flavor throughout each square rather than having large chunks.

Conclusion

Thank you for letting me share this Sweet Alabama Pecan Bread recipe with you—it’s one of those comforting recipes I always come back to. The simplicity of the ingredients combined with the warm sweetness and the rich crunch of pecans makes it truly a pleasure to bake (and eat!). I hope you enjoy making it as much as I do. Whether it becomes your go‑to for brunch, dessert, or an afternoon treat, may it bring joy and warmth to your kitchen.

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