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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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Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or pan and set aside.
  2. Mix the Dry Ingredients:
  3. In a medium mixing bowl, combine the granulated sugar, brown sugar, and self-rising flour. Whisk until evenly distributed.
  4. Combine Wet Ingredients:
  5. In a large mixing bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and well blended.
  6. Create the Batter:
  7. 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.
  8. Bake:
  9. 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.
  10. Cool:
  11. 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.