Description
Experience true Southern comfort with Sweet Alabama Pecanbread. This moist, subtly sweet bread is studded with buttery pecans, perfect for breakfast, a snack, or dessert.
Ingredients
Scale
- 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 oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper. Toast pecans if desired; reserve about ½ cup for topping.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
- In a large bowl, cream vegetable oil, granulated sugar, and light brown sugar. Beat in 4 eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. Gently fold in the remaining 1 ½ cups of chopped pecans into the batter.
- Pour batter into the prepared loaf pan and sprinkle with the reserved pecans.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil.
- Let cool in the pan for 15-20 minutes, then lift out onto a wire rack to cool completely.
- Optional Glaze: Whisk 1 cup powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla extract, and a pinch of salt until smooth. Drizzle over the cooled pecanbread.
- Slice and serve your Sweet Alabama Pecanbread.
Notes
- This recipe yields a moist bread. <li.Store leftovers in an airtight container. <li.Enjoy it warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 60-75 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg