Sweet Alabama Pecanbread
A rich, chewy Southern dessert loaf packed with buttery pecans and caramel notes.
Ingredients
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar packed
- 1 cup Vegetable Oil
- 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
- Preheat the oven and prepare a baking dish with nonstick spray or parchment paper for easy removal.
- Whisk together the granulated sugar, brown sugar, and vegetable oil in a large bowl until well blended.
- Incorporate the eggs one by one, ensuring the mixture is smooth after each addition.
- Stir the flour, baking powder, and salt together in a separate bowl before gradually adding them to the wet mixture.
- Mix in the vanilla extract and gently fold in the chopped pecans until they are distributed evenly throughout the batter.
- Spread the batter into the prepared dish and bake until a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely in the pan to let the texture set before slicing into squares.
Notes
• Avoid overbaking to maintain the signature chewy, brownie-like texture.
• Spoon and level the flour rather than scooping to ensure the bread stays moist.
• Store at room temperature in an airtight container for up to four days.
• Spoon and level the flour rather than scooping to ensure the bread stays moist.
• Store at room temperature in an airtight container for up to four days.