Sweet Alabama Pecanbread (Printable Version)
A Southern classic with rich, buttery texture and crunchy pecans throughout, featuring caramelized edges and a blondie-like consistency.
# Ingredients:
→ Base Ingredients
01 -
2 cups granulated sugar
02 -
1 cup unsalted butter, melted and slightly cooled
03 -
4 large eggs, room temperature
04 -
1½ cups all-purpose flour
05 -
1 teaspoon baking powder
06 -
½ teaspoon salt
07 -
1 teaspoon vanilla extract
08 -
2 cups chopped pecans
→ Optional Substitutions
09 -
½ cup brown sugar (to replace part of granulated sugar)
# Steps:
01 -
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
02 -
In a large bowl, whisk together the eggs, granulated sugar, and vanilla extract until smooth and slightly glossy.
03 -
Slowly whisk in the melted butter until fully combined.
04 -
In a separate bowl, stir together the flour, baking powder, and salt.
05 -
Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix.
06 -
Fold in the chopped pecans, ensuring they're evenly distributed throughout the batter.
07 -
Pour the batter into the prepared baking dish and spread evenly. Bake for 30–35 minutes, or until golden brown and set in the center. A toothpick inserted should come out with a few moist crumbs.
08 -
Allow the pecanbread to cool slightly before slicing into squares. Serve warm or at room temperature.
# Notes:
01 -
For deeper flavor, consider toasting the pecans before adding to the batter.
02 -
Store at room temperature in an airtight container for up to 4 days.
03 -
Refrigerate for up to 7 days (bring to room temperature before serving).
04 -
Freezes well for up to 2 months when wrapped tightly.
05 -
For variation, try adding ½ cup chocolate chips or ½ cup shredded coconut.
06 -
For a maple version, replace ¼ cup of sugar with pure maple syrup.