Sweet Alabama pecan bread isn’t bread. Let’s get that out of the way. It’s dessert. It’s closer to cake than anything you’d slice for a sandwich. It’s sweet, nutty, ridiculously moist, and exactly what you want cooling on your counter when the holidays roll around—or when you just want to feel a little Southern comfort without pulling out the cast iron.Subscribe to recipesamys!
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You don’t need a mixer. You don’t need three kinds of flour or some hard-to-pronounce spice. You need eggs, sugar, butter, pecans, and about 45 minutes. What comes out of the oven is a golden, dense, sweet loaf that’s good warm, better cooled, and absolutely dangerous when slathered with a little extra butter.
Ingredients
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 cup vegetable oil (or melted butter for richer flavor)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chopped pecans, toasted
Instructions
Preheat oven to 325°F (163°C). Grease a 9×13-inch baking dish or two 9×5 loaf pans.
In a large bowl, whisk together brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
In another bowl, mix flour, baking powder, and salt.
Add dry ingredients to wet and stir until just combined.
Fold in chopped, toasted pecans.
Pour batter into prepared pan(s) and smooth the top.
Bake for 40–45 minutes (9×13 pan) or 50–55 minutes (loaf pans), or until golden and a toothpick comes out clean.
Cool slightly before slicing. Serve warm, room temp, or cold—it’s good any way you cut it.
Tips & Variations
Toast your pecans—this is non-negotiable for full flavor
Swap oil for melted butter if you want a richer, more cake-like loaf
Add a splash of bourbon for depth
Top with a brown sugar glaze or drizzle of maple syrup
Fold in white chocolate chips for a modern twist
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