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This sweet Alabama pecan bread has become my signature contribution to family gatherings, offering the perfect balance of nutty richness and comforting sweetness that brings everyone back for seconds.
I first discovered this recipe during a summer visit to my grandmother in Alabama. She taught me that the secret lies in toasting the pecans slightly before adding them to the batter, which intensifies their flavor beautifully.
Ingredients
- Sugar: Provides the classic sweetness this bread is known for.
- Brown sugar: Adds a deeper molasses flavor and keeps the bread moist.
- Eggs: Create structure and richness in the final texture.
- Vegetable oil: Ensures a moist crumb that stays tender for days.
- Melted butter: Delivers that irreplaceable rich flavor that oil alone cannot provide.
- Self rising flour: Simplifies the process with leavening agents already perfectly measured.
- Vanilla extract: Enhances all the other flavors without overwhelming them.
- Chopped pecans: Are the star ingredient adding nutty flavor and wonderful texture.
Step-by-Step Instructions
- Prepare Your Baking Dish:
- Preheat your oven to exactly 350 degrees Fahrenheit. Take a 9x13 inch baking dish and coat it thoroughly with nonstick cooking spray, making sure to get into the corners where sticking is most likely to occur.
- Mix Wet Ingredients:
- In a large mixing bowl, combine your cup of white sugar and cup of brown sugar. Make sure to break up any lumps in the brown sugar with your fingers before measuring. Add the four eggs and beat until the mixture becomes slightly frothy. Pour in the half cup of vegetable oil and half cup of melted butter, stirring until everything is thoroughly incorporated. The mixture should look smooth and silky.
- Add Dry Ingredients:
- Gently fold in the self rising flour one half cup at a time, stirring just enough to incorporate without overmixing which could toughen the bread. Once the flour is mixed in, add the teaspoon of vanilla extract and stir to distribute evenly throughout the batter. Finally, fold in the two cups of chopped pecans, making sure they are evenly distributed throughout the mixture.
- Bake To Perfection:
- Pour the batter into your prepared baking dish, using a spatula to spread it evenly to the edges. Place in the center rack of your preheated oven and bake for 30 to 35 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly cracked.
- Cool Before Serving:
- Remove from the oven and place on a wire cooling rack. Allow the bread to cool in the pan for 10 to 15 minutes before attempting to slice. This cooling period allows the structure to set properly and makes for cleaner slices. Cut into squares or rectangles of desired size.
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My favorite thing about this recipe is its versatility. While I typically serve it as a dessert or sweet breakfast option, my husband loves a slice warmed with a small scoop of vanilla ice cream. The contrast between warm, nutty bread and cold, creamy ice cream creates an unforgettable dessert experience.
Make Ahead Options
This pecan bread freezes exceptionally well for up to three months. I often make two batches when pecans are in season and freeze one for later use. To freeze properly, allow the bread to cool completely, then wrap tightly in plastic wrap followed by aluminum foil. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving. You can also warm individual slices briefly in the microwave for that fresh baked taste.
Variations To Try
While traditional Alabama pecan bread is perfect as is, there are several delicious variations that have become family favorites. For a festive holiday version, add half a cup of dried cranberries and a tablespoon of orange zest. For chocolate lovers, fold in half a cup of chocolate chips along with the pecans. And for a more complex flavor profile, try replacing the vanilla extract with bourbon vanilla or adding a quarter teaspoon of cinnamon to the batter.
Serving Suggestions
This versatile bread works beautifully in multiple settings. For breakfast, serve slightly warmed with a spread of cream cheese or butter. As an afternoon treat, pair with coffee or tea. For dessert, top with a dollop of whipped cream and a drizzle of caramel sauce. During the holidays, I often serve this on a buffet alongside other Southern classics like chess pie and butter cookies for a true taste of Alabama hospitality.
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Enjoy this rich, nutty delight with family and friends — it's guaranteed to become a beloved tradition!
Frequently Asked Questions
- → Can I substitute self-rising flour in this pecan bread?
Yes! If you don't have self-rising flour, use 1 1/2 cups all-purpose flour plus 2 1/4 teaspoons baking powder and 1/4 teaspoon salt instead.
- → How should I store leftover Alabama pecan bread?
Store completely cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped in plastic and foil for up to 3 months.
- → Can I add other ingredients to this pecan bread?
Absolutely! Consider adding 1/2 cup chocolate chips, 1 teaspoon cinnamon, or 1/2 cup dried cranberries. You could also drizzle cooled bread with a simple glaze made from powdered sugar and milk.
- → Why does my pecan bread need to cool before slicing?
The 10-15 minute cooling period allows the bread to set properly, making it easier to slice without crumbling. The bread is still settling and finishing its internal cooking during this time.
- → Is this Alabama pecan bread more like cake or bread?
This treat falls somewhere between cake and quick bread in texture - moist and slightly dense with a tender crumb. It's sweet like cake but served in slices like bread, making it perfect for breakfast, snacking, or dessert.
- → Can I make this pecan bread in a different pan size?
Yes, you can use two 8x4-inch loaf pans instead of the 9x13 pan. Adjust baking time to approximately 35-40 minutes and check for doneness with a toothpick.