Here’s a Sweet Alabama Pecan Bread recipe 🌰🍞
Moist, buttery, and packed with toasted pecans—this Southern favorite is halfway between a quick bread and a cake.
Ingredients (1 loaf or 8×8 pan)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup chopped pecans (toasted for best flavor)
- Optional: ½ cup shredded coconut or crushed pineapple (well drained)
Instructions
- Preheat oven
- 350°F (175°C).
- Grease a loaf pan or 8×8-inch baking dish.
- Mix wet ingredients
- In a large bowl, whisk sugar, brown sugar, eggs, oil (or butter), and vanilla until smooth.
- Mix dry ingredients
- In another bowl, combine flour, baking powder, salt, and cinnamon.
- Combine
- Stir dry ingredients into wet ingredients just until combined.
- Fold in chopped pecans (and optional add-ins).
- Bake
- Pour batter into prepared pan.
- Bake:
- Loaf pan: 55–65 minutes
- 8×8 pan: 40–45 minutes
- A toothpick should come out clean.
- Cool & serve
- Cool in pan 10–15 minutes before slicing.
Optional Sweet Glaze
Mix:
- 1 cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla
Drizzle over cooled bread for extra sweetness.
Tips & Variations
- Toast pecans at 350°F for 5–7 minutes for deeper flavor.
- Serve warm with butter or cream cheese.
- Keeps well—flavors are even better the next day.
- Freezes beautifully for up to 3 months.
If you want, I can also share a cream cheese version, pineapple-pecan Southern loaf, or mini loaf gift version.
