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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- 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.