Description
Sweet Alabama Pecan Bread is a moist, blondie-style baked treat combining the rich flavors of brown and granulated sugar, chopped pecans, and a hint of vanilla. This golden dessert, baked in a single pan, offers a perfect balance of sweetness and nuttiness, ideal for sharing or enjoying as a comforting snack.
Ingredients
Dry Ingredients
- 1 1/2 cups (about 6 oz.) soft-wheat self-rising flour (such as White Lily)
- 1 1/2 cups finely chopped pecans
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/4 tsp. kosher salt
Wet Ingredients
- 4 large eggs, lightly beaten
- 1 cup vegetable oil
- 2 tsp. vanilla extract
Other
- Cooking spray
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 9- x 13-inch baking dish with cooking spray to prevent sticking; set it aside while you prepare the batter.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, light brown sugar, lightly beaten eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the finely chopped pecans, self-rising flour, and kosher salt to the wet mixture. Mix gently until all ingredients are thoroughly combined but avoid overmixing to keep the bread tender.
- Pour Batter Into Pan: Transfer the batter into the prepared baking dish, spreading it evenly to fill the pan.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Remove from the oven and allow the bread to cool in the dish on a wire rack for about 10 minutes before slicing into 12 servings. Serve warm or at room temperature.
Notes
- Use soft-wheat self-rising flour like White Lily for the best texture and rise.
- Ensure eggs are lightly beaten before mixing for even incorporation.
- Allow the bread to cool slightly before slicing to prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, substitute self-rising flour with a certified gluten-free flour blend and appropriate leavening.
