Description
This Alabama Pecanbread is a Southern classic that’s rich, moist, and loaded with crunchy pecans. Perfect for gatherings, potlucks, or a cozy treat at home, this dessert comes together quickly with simple ingredients. A sprinkle of powdered sugar on top makes it an irresistible delight!
Ingredients
Scale
- 2 cups pecans, finely chopped
- 1 1/2 cups self-rising flour
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, combine the granulated sugar, brown sugar, beaten eggs, and vegetable oil. Stir well until the mixture is smooth and fully blended.
- Gradually mix in the self-rising flour and salt, stirring until just incorporated.
- Add the vanilla extract and fold in the finely chopped pecans, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the pecanbread cool for at least 15 minutes before slicing. Dust with powdered sugar if desired before serving.
Notes
- For a richer flavor, toast the pecans lightly before chopping.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This dessert freezes well! Wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.
- Sprinkle powdered sugar just before serving for a pretty finish.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American