Alabama Pecanbread is one of those easy, old-fashioned desserts that never goes out of style.
It’s buttery, chewy, and packed with chopped pecans—like a Southern twist on a blondie bar.
When you bake it up in one bowl and one pan, you get a golden, nutty treat that’s always a hit.
No mixer needed, no frosting required—just simple ingredients and pure comfort in every bite.
Whether you’re serving it at a holiday potluck or sneaking a square with your morning coffee,
this recipe is as easy as it is irresistible.
For Alabama Pecanbread
- Pecans – Finely chopped for that nutty crunch in every bite. You’ll need 2 cups.
- Self-Rising Flour – 1½ cups to give the bars a soft, tender texture without needing extra leavening.
- Granulated Sugar – 1 cup for sweetness and structure.
- Brown Sugar – 1 cup adds depth of flavor and a little chewiness.
- Vegetable Oil – 1 cup keeps the pecanbread moist and rich.
- Eggs – 4 large, beaten. These help bind everything together and add richness.
- Vanilla Extract – 1 teaspoon for a hint of warm flavor.
- Salt – Just ¼ teaspoon to balance the sweetness.
Alabama Pecanbread
Notes
Ingredients:
- 2 cups pecans, finely chopped
- 1 ½ cups self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vegetable oil. Stir well until fully blended.
- Add the self-rising flour and salt to the bowl. Mix until just combined.
- Stir in the vanilla extract, then fold in the chopped pecans.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the pecanbread cool in the pan for at least 15 minutes before slicing and serving.
Nutrition
Calories: 324kcal | Carbohydrates: 34.91g | Protein: 2.94g | Fat: 19.91g | Saturated Fat: 2.74g
Cholesterol: 46.5mg | Sodium: 122.84mg | Potassium: 69.94mg | Fiber: 0.84g | Sugar: 26.22g
Vitamin A: 67.56IU | Vitamin C: 0.06mg | Calcium: 33.31mg | Iron: 0.79mg
1. Can I use all-purpose flour instead of self-rising flour?
Yes, you can! To replicate self-rising flour, simply add 1½ teaspoons of baking powder and ¼ teaspoon of salt for every cup of all-purpose flour used. This will provide the necessary leavening for the bread to rise properly.
2. How can I prevent the pecans from sinking to the bottom of the bread?
Toss the pecans in a little flour before adding them to the batter. This helps them stay suspended and evenly distributed throughout the loaf during baking.
3. Can I reduce the sugar content without affecting the texture?
Yes, you can slightly reduce the sugar, but keep in mind that sugar also adds moisture and contributes to the bread’s texture. A moderate reduction should be fine, but significant changes may affect softness and overall structure.
4. How should I store the pecanbread to maintain its freshness?
Once completely cooled, store the pecanbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
5. Can I add other ingredients, like dried fruits or spices, to customize the flavor?
Absolutely! Try folding in dried cranberries, raisins, or chopped dates, or spice it up with cinnamon, nutmeg, or even a pinch of cloves for a cozy twist. Just be sure not to overload the batter to maintain the right consistency.
