Sweet Alabama Pecan Bread

There’s something magical about Southern baking—where simplicity meets indulgence, and every bite tastes like tradition. Sweet Alabama Pecan Bread is a shining example of this culinary charm. This dessert-style bread isn’t really a bread in the conventional sense; it’s a moist, dense, pecan-packed cake that delivers buttery richness with every sticky-sweet slice. Made with pantry staples and no mixer required, it’s the kind of recipe that feels like home—warm, humble, and unforgettable.

The batter comes together in just minutes, blending two kinds of sugar with eggs, oil, and vanilla for a deep caramel flavor that pairs beautifully with the toasted crunch of pecans. Thanks to self-rising flour, there’s no need to fuss with leavening agents, making this a no-fail recipe that even beginner bakers can master. The result is a golden, slightly crisp crust that gives way to a chewy, tender center, loaded with pecan pieces in every bite.

Whether baked in a classic 9×13 pan or split into two loaf pans for easy gifting, this dessert slices cleanly and holds up well—perfect for potlucks, holiday tables, or afternoon coffee breaks. It’s especially delightful served warm with a pat of butter or a drizzle of honey, enhancing its already irresistible Southern charm.

This pecan bread is a timeless treat that hits all the right notes: rich, nutty, sweet, and supremely satisfying. It’s an easy way to bring a little Southern comfort into your kitchen, no matter where you live.

Servings: 8–10
Ready in: 45 minutes

Ingredients :

• 1 cup packed brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 cup vegetable oil
• 1 1/2 cups self-rising flour
• 1 tsp vanilla extract
• 1 1/2 cups chopped pecans

Instructions :

1. Preheat oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or two standard loaf pans generously with oil or butter.
2. Mix wet ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, eggs, and vegetable oil until smooth and well combined.
3. Add flour and vanilla: Stir in the self-rising flour and vanilla extract until just incorporated—do not overmix.
4. Fold in pecans: Gently fold in the chopped pecans, distributing them evenly throughout the batter.
5. Bake: Pour the batter into your prepared pan(s) and smooth the top. Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out clean.
6. Cool and serve: Let the bread cool slightly in the pan before slicing. Serve warm or at room temperature.

Variations :

• Coconut Twist: Add 1/2 cup of shredded sweetened coconut for extra texture and sweetness.
• Spiced Pecan Bread: Mix in 1/2 tsp cinnamon and a pinch of nutmeg for a cozy, fall-inspired version.
• Glazed Finish: Drizzle with a simple powdered sugar glaze or a maple glaze for an elegant touch.
• Mini Loaves or Muffins: Divide the batter into muffin tins or mini loaf pans for grab-and-go servings—just reduce baking time accordingly.

Tips :

• Self-Rising Flour Substitute: If you don’t have self-rising flour, substitute with 1 1/2 cups all-purpose flour + 2 1/4 tsp baking powder + 1/2 tsp salt.
• Toasted Pecans: For deeper flavor, toast the pecans in a dry skillet or oven before folding into the batter.
• Storage: Store tightly wrapped at room temperature for up to 3 days, or refrigerate for longer freshness.
• Freezer Friendly: This bread freezes well. Wrap tightly in plastic and foil, then freeze for up to 2 months.