Sweet Alabama Pecanbread
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Sweet Alabama PecanBread is perfectly rich, moist, and indulgent! These dessert bars are lick-your-plate, dangerously good!
The name is a little misleading. This isn’t bread that you typically think of when you think of ‘bread’. Alabama Pecanbread is a sweet and dense dessert. It has a nice caramel flavor and full of pecans. Sweet Pecan Bread is lighter than a blondie or brownie, but denser than a cake.
If that sounds odd, it’s not. It’s actually very good and hard to stop eating once you have one bite.
Sweet Alabama pecan bread has a similar taste as these Caramel Blondies, but a slightly different texture.
Sweet Alabama PecanBread
Although it is a little difficult to describe what Alabama Pecanbread actually is. The closest thing I think of are ‘blondies‘ when I describe what pecan bread is. However, it may be hard to describe but it’s not hard at all to make. While I did use an electric mixer, it’s not necessary. You can use a whisk and arm power to mix it together.
Additionally, you can use any nut. Pecans are popular in the South. Almonds and walnuts would be good.
One cup oil is a lot of oil and you can reduce that to 3/4 cup if you want to. However, I don’t recommend reducing more than that.
Ingredients for Alabama pecan bread
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- 2 cups pecans chopped
- 1 and 1/2 cup self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar light or dark, packed
- 1 cup vegetable oil or canola
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
More yummies
Instructions
- Preheat oven to 350 degrees and lightly spray a 9×13 inch baking dish with non-stick spray.
- In the bowl of an electric mixer, stir together sugar, brown sugar, eggs and oil mix until smooth.
- Add flour and vanilla and mix until incorporated. Add pecans, and fold in by hand until evenly mixed.
- Pour into prepared pan and bake for 30-35 minutes.
- They’re great warm, but harder to get out of the pan without breaking with they’re warm. Serve with vanilla ice cream, if desired.
- Store in an airtight container 5 to 7 days.
Also, please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Sweet Alabama Pecan Bread
Equipment
Ingredients
- 2 cups pecans chopped
- 1 and 1/2 cup self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar light or dark, packed
- 1 cup vegetable oil or canola
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees and lightly spray a 9×13 inch baking dish with non-stick spray.
- In the bowl of an electric mixer, stir together sugar, brown sugar, eggs and oil mix until smooth.
- Add flour and vanilla and mix until incorporated. Add pecans, and fold in by hand until evenly mixed.
- Pour into prepared pan and bake for 30-35 minutes.
- They're great warm, but harder to get out of the pan without breaking with they're warm. Serve with vanilla ice cream, if desired.
- Store in an airtight container 5 to 7 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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Why is mine soupy like after about 30 minutes? If I bake it 40 it’s gets hard around the edges. Is yours giggly when you take it out of oven?
What is your pan made of that you’re using? Mine isn’t giggly but it is puffed up and falls in the center.
Hi Paula, I have been making this cake for many years, but my recipe calls it Cornbread Cake. Everything is the same, but my recipe calls for 1 cup pecans. My problem is, it always sinks in the middle and everyone I have given the recipe to says the same thing. Why do you think that happens? Maybe the second cup of pecans would make a difference. I also noticed you sprinkled a little flour in the baking dish before pouring in the batter. Does that keep it from sticking? Thank you.
Hi Sharon, thanks for commenting. Mine sinks about 1/2 an inch in the center (actually everywhere except the edges). It has a higher oil-to-flour ratio so there’s not enough flour to hold that structure so it sinks. Does that make sense? But if you add more flour, they may become too cakey… For bars like this and brownies, I almost always put parchment paper in the bottom (and up 2 sides so I can lift them out) now primarily so I can get them out easily and make nice cuts for photos.
Thank you for sharing this recipe! It was delicious and everyone loved it. I will make this again.
At what point do I add the salt? Its in the over now and smells incredible 😍 from the picture it looks like there is course salt on top??
I just sprinkled that on top for the photos
OMG Paula, this is the best bread / desert i have ever tasted !!! It turned out perfect and the buttery pecan flavor is to die for!!! This will be my go too at every holiday get together from now on!!! Thank you so much for sharing ❤ 😋❤
Thank you so much! I’m so happy you enjoy it.