Sweet Alabama Pecan Bread Recipe

Sweet Alabama Pecan Bread is a rich, buttery treat that perfectly balances sweetness and crunch. Packed with the nutty goodness of pecans and a soft, moist texture, this recipe is a crowd-pleaser for potlucks, holidays, or any occasion where a little southern charm is needed. It’s quick to make and incredibly satisfying, delivering a warm and cozy flavor in every bite. Whether you enjoy it as a dessert or a snack, this delightful bread is bound to become a favorite in your kitchen!

Sweet Alabama Pecan Bread Recipe

Necessary Kitchen Equipment

• Mixing bowls (medium and large)
• Whisk
• Spatula
• Measuring cups and spoons
• 9×13-inch baking dish or pan
• Oven mitts
• Cooling rack

Ingredients

• 1 cup granulated sugar (200 g)
• 1 cup packed light brown sugar (220 g)
• 1 ½ cups self-rising flour (180 g)
• 4 large eggs
• 1 cup vegetable oil (240 ml)
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut
• ½ cup chopped dates (optional, for added sweetness and texture)

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or pan and set aside.

Mix the Dry Ingredients:

In a medium mixing bowl, combine the granulated sugar, brown sugar, and self-rising flour. Whisk until evenly distributed.

Combine Wet Ingredients:

In a large mixing bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and well blended.

Create the Batter:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the pecans, coconut, and dates (if using) with a spatula, ensuring an even distribution throughout the batter.

Bake:

Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Remove from the oven and let the bread cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely before slicing.

Recipe Tips

Pecans: Toast the pecans lightly before adding them to enhance their flavor and crunch. Self-Rising Flour Substitute: If you don’t have self-rising flour, combine 1 ½ cups all-purpose flour, 2 ¼ tsp baking powder, and ¾ tsp salt. Extra Sweetness: Drizzle the cooled bread with a simple powdered sugar glaze for an extra indulgent touch. Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

What to Serve with Sweet Alabama Pecan Bread

This bread pairs wonderfully with a warm cup of coffee, tea, or a cold glass of milk. It also makes a great base for a scoop of vanilla ice cream or a dollop of whipped cream.

Frequently Asked Questions

1. Can I use walnuts instead of pecans? Yes, walnuts are a great substitute if you prefer their flavor or have them on hand. 2. Can I make this bread ahead of time? Absolutely! Sweet Alabama Pecan Bread tastes even better the next day as the flavors meld together. 3. Can I freeze it? Yes, wrap the bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Sweet Alabama Pecan Bread

Sweet Alabama Pecan Bread is a rich, buttery treat that perfectly balances sweetness and crunch. Packed with the nutty goodness of pecans and a soft, moist texture, this recipe is a crowd-pleaser for potlucks, holidays, or any occasion where a little southern charm is needed

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Equipment

• Mixing bowls (medium and large)
• Whisk
• Spatula
• Measuring cups and spoons
• 9x13-inch baking dish or pan
• Oven mitts
• Cooling rack

Ingredients

  

• 1 cup granulated sugar 200 g
• 1 cup packed light brown sugar 220 g
• 1 ½ cups self-rising flour 180 g
• 4 large eggs
• 1 cup vegetable oil 240 ml
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut
• ½ cup chopped dates optional, for added sweetness and texture

Instructions

 

• Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or pan and set aside.
• Mix the Dry Ingredients:
• In a medium mixing bowl, combine the granulated sugar, brown sugar, and self-rising flour. Whisk until evenly distributed.
• Combine Wet Ingredients:
• In a large mixing bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and well blended.
• Create the Batter:
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the pecans, coconut, and dates (if using) with a spatula, ensuring an even distribution throughout the batter.
• Bake:
• Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool:
• Remove from the oven and let the bread cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely before slicing.

Notes

Pecans: Toast the pecans lightly before adding them to enhance their flavor and crunch. Self-Rising Flour Substitute: If you don’t have self-rising flour, combine 1 ½ cups all-purpose flour, 2 ¼ tsp baking powder, and ¾ tsp salt. Extra Sweetness: Drizzle the cooled bread with a simple powdered sugar glaze for an extra indulgent touch. Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.