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.
Alabama Pecanbread
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.
More yummies
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- Lemon Cream Bars
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- Oatmeal Cookie Cream Bars
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- Deep Fried Snicker Candy Bars
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
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Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck
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Sherry says
This is amazing! Just make sure to toast your pecans, it enhances the pecan flavor
laura says
OMG this is so tasty and amazing!!
Glenda says
We really enjoyed this easy quick bread! The pecans gave it wonderful texture.
Bernice Hill says
These bars are perfection! I just want to reach through the screen and grab one (but I’ll bake them instead!).
Jeaniej says
Is it supposed to be a little gooey! Mine was well done around the edges but the middle almost tasted under baked even though a golden brown on top and bottom.
Paula says
It is really moist and sticky. Did you bake in a 9×13-inch pan? You might want to calibrate your oven> https://www.callmepmc.com/how-to-calibrate-your-oven/
Deb says
If using all purpose flour do I need to add anything else?
Paula says
Here is some info on substituting.
“There are some cases in which you can substitute the same amount of self-rising flour for the amount of all-purpose flour called for in a recipe. If a recipe calls for ½ teaspoon to 1 teaspoon of baking powder per 1 cup of all-purpose flour, it’s safe to swap in self-rising flour. Just keep in mind to omit the baking powder and salt from the recipe if it’s ¼ teaspoon of salt per cup of flour; however, you’ll need to add more of these ingredients to compensate if the proportions are greater than self-rising flour. For example, this Blueberry-Peach Upside Down Cake calls specifically for 1 cup all-purpose flour and 1 teaspoon baking powder. In this case, you can safely replace the flour and baking powder with self-rising flour. Note that there is already about ¼ teaspoon of salt per cup of self-rising flour, so you’ll need to cut the salt as well.
This can go in the other direction too. If a recipe, like these Country Fried Beef Biscuit Sliders, specifically calls for self-rising flour, you’ll want to make sure you’re using the right kind. If you don’t have self-rising on hand, you can make your own self-rising flour by combining 1 cup of all-purpose flour with 1 ½ teaspoons baking powder and one scant 1/2 teaspoon of table salt. Just whisk together and get to cooking.”
Robin says
Can you substitute one cup of butter for the one cup of oil?
Susan says
Waiting for a reply on this question
Paula says
Yes
Gray says
This is terrific with mini chocolate chips in it!
Paula says
ohhhh that’s good to know!! thanks
Janet Bradley says
Is there a way to make this diabetic friendly? I would love to make this for company that is coming, but it needs to be diabetic friendly. They are coming this week, so would appreciate a quick response, if possible.
Thanks,
Paula says
I’ve never baked diabetic-friendly foods, I searched and searched and asked my baking friends and I couldn’t get any sound information on substitutions. I did find this that might help you https://www.everydaydiabeticrecipes.com/Cakes/Delectable-Diabetic-Cake-Recipes-Best-Healthy-Cake-Recipes-Ever