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Slice of Sweet Alabama Pecanbread on a rustic wooden table

Sweet Alabama Pecanbread

A delightful dessert that evokes a sense of home and nostalgia, blending rich flavors with cherished memories.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pecanbread
  • 1 cup Granulated Sugar Provides sweetness and caramelized edges; can substitute with coconut sugar for a different flavor.
  • 1/2 cup Light Brown Sugar Optional, adds richness and distinct molasses flavor; substitute with additional granulated sugar if unavailable.
  • 1/2 cup Vegetable Oil or Melted Butter Adds moisture and buttery flavor; can use olive oil or applesauce for a lighter option.
  • 2 large Eggs Use room temperature for better mixing; can substitute with flaxseed meal or applesauce.
  • 2 cups All-Purpose Flour Creates structure; substitute with gluten-free blend for a gluten-free alternative.
  • 2 teaspoons Baking Powder Gives lift while maintaining a dense texture; do not substitute with baking soda without adjustments.
  • 1/2 teaspoon Salt Balances sweetness and enhances pecan flavor.
  • 1 teaspoon Vanilla Extract Enhances sweetness; can use almond extract for a unique twist.
  • 1 cup Chopped Pecans Fresh and chopped preferred; toasting enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the granulated sugar, light brown sugar, oil or melted butter, and room temperature eggs until well combined.
  3. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the vanilla extract and chopped pecans.
Baking
  1. Pour the batter into a greased loaf pan.
  2. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with whipped cream or ice cream. Store in an airtight container at room temperature for up to three days. Can be frozen for longer storage.