Conclusion
Sweet Alabama pecan bread isn’t trendy. It doesn’t need to be. It’s honest, it’s rich, and it shows up when you need something that feels like home. Whether you bake it in a loaf, a pan, or slice it into bars, this is the kind of dessert that sticks with you.
It’s Southern comfort in sugar, flour, and pecans. And once you try it, you’ll get why it’s been showing up at bake sales, church kitchens, and grandma’s table for generations.
Want to know more about the nut that gives this bread its soul? Check out Wikipedia’s article on pecans—a true Southern staple.
Now go grab a mixing bowl and get baking. Because this bread doesn’t make itself.
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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
Ezoic
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.
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