Alabama Pecanbread is perfectly rich, moist, and indulgent! They are lick-your-plate, dangerously good!
The name is a little misleading. This isn’t bread that you typically think of when you think of ‘bread’. Alabama Pecanbread is sweet and dense dessert. It has a nice caramel flavor and full of pecans. Alabama Pecan Bread lighter than a blondie/brownie but denser than a cake.
If that sounds odd, it’s not. It’s actually very good and hard to stop eating once you have one bite.
Alabama Pecanbread has a similar taste as these Caramel Blondies but a slightly different texture.
Although it is a little difficult to describe what Alabama Pecanbread actually is. It’s not hard at all to make. While I did use an electric mixer, it’s not necessary. You can use a whisk and arm power to mix it together.
Additionally, you can use any nut. Pecans are popular in the South. Almonds and walnuts would be good.
One cup oil is a lot of oil and you can reduce that to 3/4 cup if you want to. However, I don’t recommend reducing more than that.
Also, please keep in mind that nutritional information is a rough estimate and can vary based on products used.
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Alabama Pecanbread is perfectly rich, moist, and indulgent! They are dangerously good!
- 2 cups pecans chopped
- 1 and 1/2 cup self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar light or dark, packed
- 1 cup vegetable oil or canola
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preheat oven to 350 degrees and lightly spray a 9x13 inch baking dish with non-stick spray.
In the bowl of an electric mixer, stir together sugar, brown sugar, eggs and oil mix until smooth.
Add flour and vanilla and mix until incorporated. Add pecans, and fold in by hand until evenly mixed.
Pour into prepared pan and bake for 30-35 minutes.
They're great warm, but harder to get out of the pan without breaking with they're warm. Serve with vanilla ice cream, if desired.
Store in an airtight container 5 to 7 days.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.