Sweet Alabama Pecan Bread Recipe
This Sweet Alabama Pecan Bread Recipe is a classic Southern-style quick bread bursting with brown sugar, crunchy toasted pecans, and warm vanilla flavor. Moist, buttery, and rich in texture, it's the perfect easy dessert recipe to whip up for potlucks, brunch, or just a sweet treat at home. Ready in under an hour with simple pantry ingredients, this pecan bread is a delightful cross between a cake and a loaf that everyone will love.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Snack
Cuisine American
Servings 12
Calories 370 kcal
Mixing bowls (large and medium)
Measuring Cups and Spoons
9x13-inch baking dish
Whisk or hand mixer
Spatula
Wire rack
Toothpick (for doneness test)
Oven
- 1 cup vegetable oil
- 4 large eggs
- 2 cups light brown sugar packed
- 2 cups chopped pecans toasted for best flavor
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Preheat Oven & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
Mix Wet Ingredients
In a large mixing bowl, beat the eggs and brown sugar together until thick and creamy. Add the vegetable oil and vanilla extract, stirring until smooth.
Add Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing.
Fold in Pecans
Gently fold in the chopped pecans so they’re evenly distributed throughout the batter.
Bake
Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve
Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Toasting Pecans: Lightly toast pecans in a skillet or oven (350°F for 5–7 minutes) for a deeper nutty flavor.
Storage: Store at room temperature in an airtight container for up to 4 days or refrigerate for a week. Freeze slices for longer storage.
Variations: Add ½ tsp cinnamon, chocolate chips, or drizzle with vanilla glaze for a twist.
Oil Substitution: You can substitute oil with melted butter or coconut oil for richer flavor.
Pan Size: You can use two 8x4 loaf pans; bake for 45–50 minutes instead of 35–40.
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