The first time I made Sweet Alabama Pecan Bread, my entire kitchen filled with the warm, nutty aroma of toasted pecans and buttery batter baking into something truly comforting. I remember pulling the loaf out of the oven and seeing that gorgeous golden crust with pecans peeking through the top, glistening like little gems. When I sliced into it, the inside was unbelievably moist with bursts of sweet, chewy pecans in every bite. It felt like the kind of old-fashioned Southern recipe that instantly becomes a family favorite, and from that moment on, I was hooked.
Why You’ll Love This Recipe
You’ll love this recipe because it’s one of those magical breads that requires almost no effort yet delivers bakery-quality flavor and texture. It’s tender, buttery, packed with pecans, and sweet enough to enjoy as dessert while still being simple enough for breakfast or a mid-day snack.
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups finely chopped pecans
- Optional: extra pecan halves for topping
I love this ingredient list because it uses simple pantry staples but creates something truly special. Using both white and brown sugar gives the bread deep caramel richness, while the vegetable oil keeps the crumb incredibly moist. You can substitute part of the oil with melted butter if you want a richer flavor, though oil gives the best texture and shelf life. The chopped pecans should be fresh and flavorful—trust me, stale nuts will dull the whole loaf. If you love extra crunch, sprinkle pecan halves on top before baking; they toast beautifully.
Equipment Needed
- Large mixing bowl
- Whisk or hand mixer
- Rubber spatula
- 9×5 inch loaf pan or two smaller loaf pans
- Parchment paper (optional but helpful)
- Cooling rack
- Knife for slicing
The beauty of this recipe is how little equipment it requires. A simple bowl and whisk work perfectly—I’ve made this bread without dragging out a mixer many times. I do recommend lining the loaf pan with parchment paper because it makes removal effortless and ensures the crust stays intact. A cooling rack helps the bread set properly as it cools, preventing the bottom from becoming too soft. And of course, a sturdy knife makes slicing through the nutty crumb easier and cleaner.
Step-by-Step Instructions
When I make Sweet Alabama Pecan Bread, I always start by mixing the sugars and eggs together until they’re smooth and glossy. This step seems simple, but it’s essential for creating that signature tender crumb. I whisk until the mixture lightens slightly in color, which takes just a minute or two. Then I pour in the oil and vanilla, and immediately the batter takes on that shiny, silky look that tells me it’s going to bake beautifully.(See the next page below to continue…)