Introduction

This Sweet Alabama Pecanbread is a Southern classic—moist, buttery, and loaded with crunchy pecans for the perfect blend of sweet and nutty flavor. It’s an easy, crowd-pleasing treat perfect for holidays, potlucks, or anytime snacking.

Two thick square pieces of sticky pecan cake are stacked, one on top of the other, showing a moist and dense texture inside with small air holes. The top layer has glossy caramelized pecan bits, rich brown in color, that glisten under the light. The cake itself is a warm golden brown with a slightly crumbly edge and a moist center. The bottom edge of the cake is more textured and darker from baking. The whole scene is close-up and detailed with a white marbled texture barely visible beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sugar
1 cup light brown sugar, packed
1 cup vegetable oil or melted butter
4 large eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
2 cups chopped pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Step 2: In a large mixing bowl, whisk together the sugar, brown sugar, oil (or melted butter), and eggs until smooth.
Step 3: In a separate bowl, stir together the flour, baking powder, and salt.
Step 4: Gradually add the dry mixture into the wet ingredients, stirring until just combined. Stir in the vanilla extract.
Step 5: Fold in the chopped pecans evenly throughout the batter.
Step 6: Pour the batter into your prepared baking dish and spread it evenly.
Step 7: Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
Step 8: Allow the pecanbread to cool completely before slicing into squares. Serve warm or at room temperature.

Tips & Variations

For deeper nutty flavor, lightly toast pecans before folding them in.
Add ½ cup chocolate chips for a chocolate twist.
Swap part of the sugar with maple syrup for a warm, earthy maple flavor.
Add 1 teaspoon cinnamon and a pinch of nutmeg for a festive holiday version.
Use a good gluten-free flour blend to make this recipe celiac-friendly.
Stir in ½ cup shredded coconut for extra chewiness.

Storage

Store Sweet Alabama Pecanbread in an airtight container at room temperature for up to 4 days. It also keeps well refrigerated for up to a week—bring to room temperature before serving for best texture. To freeze, wrap slices tightly in plastic wrap and foil; freeze for up to 2 months. Thaw at room temperature before enjoying.

How to Serve

The image shows a close-up of two stacked dessert squares with three visible layers: a golden-brown crunchy top layer studded with glossy pecan nuts, a middle soft and moist crumbly cake layer with a light brown color and small air pockets, and a slightly darker bottom layer that looks firm and slightly crumbly; the dessert is placed on a rich brown wooden surface with focus on texture and detail. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use walnuts instead of pecans?

Yes! Walnuts are a great substitute if you don’t have pecans, though the flavor will be slightly different.

Do I need to toast the pecans first?

It’s optional but highly recommended. Toasting pecans brings out their natural oils and enhances the nutty flavor.

Can I halve the recipe?

Absolutely. Use an 8×8-inch baking dish and adjust the baking time to about 25–28 minutes.

Is this more like cake or bread?

It’s closer to a blondie or chewy bar than traditional bread—dense, sweet, and loaded with pecans.

Can I freeze Sweet Alabama Pecanbread?

Yes. Wrap cooled slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

What’s the best way to serve it?

It’s delicious on its own, but even better with a scoop of vanilla ice cream, a drizzle of caramel, or a dusting of powdered sugar.