Description
Sweet Alabama Pecanbread is a deeply flavorful, moist, and dense baked good that bridges the gap between a quick bread and a rich dessert bar. This classic Southern treat features a heavy emphasis on toasted pecans and rich brown sugar, making it perfect for holiday gatherings, weekend brunches, or afternoon tea.
Ingredients
For the Wet Ingredients:
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil (or melted butter for a richer flavor)
4 large eggs (room temperature)
1 tsp pure vanilla extract
For the Dry Ingredients:
1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
For the Mix-ins:
2 cups chopped pecans (lightly toasted)
Instructions
1. Preheat your oven to350°F (175°C). Grease a9x13-inch baking dish thoroughly or line it with parchment paper for easy removal.
2. Lightly toast the chopped pecans in a dry skillet or the oven for5 to 7 minutes until fragrant. Set aside to cool slightly.
3. In a large mixing bowl, whisk together the granulated sugar, packed brown sugar, vegetable oil (or melted butter), and eggs until the mixture is completely smooth and well combined.
4. In a separate medium bowl, stir together the all-purpose flour, baking powder, and salt to ensure the leavening agents are evenly distributed.
5. Gradually add the dry mixture into the wet ingredients. Stir gently until just combined to avoid overmixing.
6. Stir in the pure vanilla extract.
7. Fold in the toasted chopped pecans evenly throughout the thick batter.
8. Spread the batter evenly into the prepared pan.
9. Bake for30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Allow the pecanbread to cool completely in the pan before slicing into squares. Serve at room temperature or slightly warmed.
Notes
Toasting the Pecans: Lightly toasting the pecans before folding them into the batter provides a deeper, more aromatic nutty flavor.
Avoid Overmixing: When combining the wet and dry ingredients, mix only until the flour streaks disappear. Overmixing will develop the gluten and result in a tough, dense texture rather than a tender crumb.
Room Temperature Eggs: Ensure your eggs are at room temperature before whisking them into the sugar and oil. This creates a better emulsion and a more uniform batter.
Baking Tip: Ovens can vary, so start checking the pecanbread at the 30-minute mark. The residual heat will continue to cook it slightly as it cools.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert / Quick Bread
- Method: Baking
- Cuisine: Southern / American
Nutrition
- Serving Size: 1 square
- Calories: ~380
- Sugar: 26g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg