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My signature dish at family get-togethers has become this nutty, sweet pecan loaf from Alabama. It strikes just the right balance of comfort and richness that keeps everybody coming back for more.
During a trip to see my grandma in Alabama one summer, I learned this recipe. She showed me that lightly toasting the pecans before mixing them in really brings out their flavor in an amazing way.
Ingredients
- Sugar: Gives this bread its traditional sweetness everyone loves.
- Brown sugar: Brings moisture and a rich molasses touch to the loaf.
- Eggs: Add thickness and help create the perfect texture.
- Vegetable oil: Keeps everything soft and moist for several days.
- Melted butter: Adds that special buttery taste you can't get from oil on its own.
- Self rising flour: Makes baking easier with pre-mixed leavening agents.
- Vanilla extract: Quietly boosts all the other flavors without taking over.
- Chopped pecans: The main attraction that brings nutty goodness and wonderful texture.
Step-by-Step Instructions
- Prepare Your Baking Dish:
- Get your oven hot at 350 degrees Fahrenheit. Grab a 9x13 inch baking dish and spray it well with nonstick spray, making sure to cover those tricky corners where stuff tends to stick.
- Mix Wet Ingredients:
- Grab a big bowl and mix a cup each of white and brown sugar. Break any brown sugar lumps with your fingers before measuring. Toss in four eggs and beat until it looks a bit foamy. Pour in your half cup each of veggie oil and melted butter, and stir until everything looks smooth and well blended.
- Add Dry Ingredients:
- Add the self rising flour bit by bit, about half a cup at a time. Don't stir too much or your bread might get tough. Once the flour's mixed in, add a teaspoon of vanilla and stir it through the batter. Last, fold in two cups of chopped pecans so they're spread evenly throughout.
- Bake To Perfection:
- Pour everything into your greased dish and spread it out evenly with a spatula. Put it on the middle rack of your hot oven and let it bake for 30 to 35 minutes. You'll know it's done when you stick a toothpick in the middle and it comes out clean or with just tiny crumbs. The top should look golden and have some small cracks.
- Cool Before Serving:
- Take it out and set it on a wire rack. Let it cool in the pan for about 10 to 15 minutes before you try to cut it. This waiting time helps it set up right so you can get nice clean slices. Then cut it into whatever size pieces you want.
What I love most about this recipe is how many ways you can use it. I usually have it for dessert or a sweet breakfast, but my hubby likes his warmed up with a small scoop of vanilla ice cream on top. That mix of warm, nutty bread and cold, smooth ice cream makes for an amazing dessert.
Make Ahead Options
You can freeze this pecan bread really well for up to three months. When pecans are in season, I often bake two loaves and save one for later. To freeze it right, let it cool all the way, then wrap it tight in plastic wrap and cover that with foil. When you want to eat it, let it thaw in your fridge overnight and come to room temp before serving. You can also pop single slices in the microwave for a few seconds to make them taste freshly baked.
Variations To Try
The classic Alabama pecan bread tastes great as is, but we've come up with some tasty twists in my family. For Christmas time, try adding half a cup of dried cranberries and a spoonful of orange zest. If you love chocolate, throw in half a cup of chocolate chips along with the nuts. And for a more interesting flavor, swap regular vanilla for bourbon vanilla or add a quarter teaspoon of cinnamon to your mix.
Serving Suggestions
This bread works in so many settings. For breakfast, warm it slightly and spread some cream cheese or butter on top. It goes great with coffee or tea as an afternoon snack. As a dessert, add some whipped cream and a little caramel drizzle over the top. During holiday gatherings, I put it on the buffet table next to other Southern treats like chess pie and butter cookies to give everyone a real taste of Alabama cooking.
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Share this tasty, nut-filled treat with your loved ones and watch it turn into a family favorite!
Frequently Asked Questions
- → Can I substitute self-rising flour in this pecan bread?
For sure! No self-rising flour? Just use 1 1/2 cups regular flour plus 2 1/4 teaspoons baking powder and 1/4 teaspoon salt instead.
- → How should I store leftover Alabama pecan bread?
Keep completely cooled bread in a sealed container at room temp for up to 3 days. Want it to last longer? Pop it in the fridge for up to a week. You can even wrap slices in plastic and foil to freeze them for up to 3 months.
- → Can I add other ingredients to this pecan bread?
You bet! Try mixing in 1/2 cup chocolate chips, a teaspoon of cinnamon, or 1/2 cup dried cranberries. Another tasty option is topping the cooled bread with a simple mix of powdered sugar and milk drizzled over.
- → Why does my pecan bread need to cool before slicing?
That 10-15 minute rest helps the bread firm up properly, so it won't fall apart when you cut it. During this time, it's actually still cooking a bit inside and getting more stable.
- → Is this Alabama pecan bread more like cake or bread?
It sits right in the middle - moist and a bit dense but with a soft texture. It's got cake-like sweetness but we slice it like bread. This makes it great for breakfast, snacks, or after dinner.
- → Can I make this pecan bread in a different pan size?
Sure thing! Try two 8x4-inch loaf pans instead of the 9x13 pan. You'll need to bake them longer, about 35-40 minutes, and test with a toothpick to make sure they're done.