Sweet Alabama Pecanbread

Sweet Alabama Pecan Bread made with pecans, brown sugar, granulated sugar, self-rising flour, vanilla, eggs, and vegetable oil. Moist and buttery!

this Recipe

So here’s how this recipe landed in my hands. Picture this: a tiny, steamy church kitchen in Montgomery, Alabama. One of those potluck Sundays where there’s barely room to breathe, let alone balance your paper plate loaded with fried chicken, deviled eggs, and something called “congealed salad” (which, let’s be honest, I still don’t totally get).

I was the newbie—nervous, sweaty, and seriously considering making a run for it. And then Miss June waved me over with that knowing look all Southern grandmas seem to have. She handed me a plate with a golden slice of what she called “pecan bread,” and said, “Baby, this’ll fix you right up.”

She wasn’t lying. That first bite? Sweet, nutty, buttery perfection. Soft but with a little crunch from the pecans. It tasted like home, even though I was far from mine. I asked her for the recipe, and she scribbled it on the back of a church bulletin. That stained, creased little scrap of paper has been in my recipe box ever since. (Honestly, I should probably laminate it.)

Why You’ll Love This Sweet Alabama Pecan bread Recipe?

Listen, I’m not usually one for bold claims (well, maybe I am), but I’m telling you—this bread is special. Here’s why I think it belongs in your kitchen rotation:

•  It’s ridiculously easy. No fancy mixers, no weird ingredients.
•  It’s one of those recipes that makes your house smell amazing. I mean, if they made a candle that smelled like this bread baking, I’d buy a dozen.
•  It works for breakfast, dessert, snack, second dessert… you get the idea.
•  It keeps well (though good luck having leftovers).
•  And it’s so versatile! You can switch things up depending on your mood (or what’s hiding in your pantry).

Is it life-changing? Eh… maybe. Depends on the day. But it sure feels like it when you bite into a warm piece with a little melted butter.

Ingredient Notes:

What I love about this Sweet Alabama Pecan Bread recipe is how simple it is. No fuss, no muss. Just the basics—Southern style.

• 2 cups finely chopped pecans – If you’re lucky enough to have a pecan tree in your yard, I’m officially jealous. Toast them first if you want to get fancy.
• 1½ cups self-rising flour – I know, not everyone keeps this around. If you need to DIY it, mix all-purpose flour with baking powder and a little salt (I’ve dropped the ratio below).
• 1 cup granulated sugar – Classic, dependable, gets the job done.
• 1 cup brown sugar – For a little more richness. I usually use light brown, but dark adds a deeper molasses vibe if that’s your thing.
• 1 cup vegetable oil – Keeps it moist. Some folks swear by melted butter, but honestly? I’m a creature of habit and oil works just fine.
• 4 large eggs, beaten – Don’t overthink it. Just whisk ‘em up.
• 1 teaspoon vanilla extract – I’ve been known to splash in a little extra. Sue me.
• ¼ teaspoon salt – Balances the sweet and makes everything pop.

No self-rising flour? Here’s the fix:

Use 1½ cups all-purpose flour + 1½ teaspoons baking powder + ½ teaspoon salt. Done and done.

How To Make Sweet Alabama Pecan bread?

This is the part where I usually tell you to roll up your sleeves… but honestly, you won’t even break a sweat.

Step 1: Preheat and Prep

Set your oven to 350°F (175°C). Grease up a 9×13-inch baking dish with butter or nonstick spray. If you’ve got a well-loved dish that’s seen a few potlucks, even better.

Step 2: Mix the Sugars, Eggs, and Oil

Grab a big ol’ bowl and combine the granulated sugar, brown sugar, beaten eggs, and vegetable oil. Stir until smooth-ish. No need to get fancy. This isn’t a soufflé.

Step 3: Add Flour and Salt

Dump in your self-rising flour and salt. Stir it together until just combined. Don’t go nuts here—overmixing is not your friend.

Step 4: Vanilla and Pecans, Baby

Add the vanilla and then fold in the chopped pecans. You’ll start thinking about how good this is going to taste. You’re not wrong.

Step 5: Bake It

Pour that batter into your prepared dish. Smooth it out, but don’t obsess over perfection. Bake for 30-35 minutes until it’s golden brown and a toothpick comes out with just a crumb or two.

Step 6: Cool It (If You Can Wait)

Let it cool in the pan for at least 15 minutes. I say “at least” because if you’re like me, you’ll cut into it sooner and end up with a crooked square. Still tastes amazing.

Storage Options:

I’ve rarely had leftovers, but on the off chance you do:

• Room temp: Keep it covered on the counter for 2-3 days.
• Fridge: Stash it in an airtight container for up to a week.
• Freezer: Wrap individual slices in plastic wrap and freeze them in a bag for up to 2 months. Great for emergency snacking (I speak from experience).

Variations and Substitutions:

Feeling adventurous? Try these little tweaks:

• Walnuts instead of pecans – You didn’t hear it from me, but it works.
• Chocolate chips – Yep, I went there. It’s basically cake at that point, but who’s judging?
• Cranberries – For a little tart surprise.
• Coconut oil – If you want to get all healthy-ish.
• Muffin tins – Turn this into portable pecan bread bites. Bake for 20-25 minutes.

What to Serve with Sweet Alabama Pecan bread?

I mean, you could just eat it by itself and call it a day. But if you’re feeling extra:

• Coffee or sweet tea – Depending on whether you’re starting your day or winding it down.
• Whipped cream or butter – You won’t be sorry.
• Vanilla ice cream – Especially if the bread’s still warm.
• Maple butter – You’ll feel like you’re at brunch at a fancy B&B.

Frequently Asked Questions:

Can I use all-purpose flour instead of self-rising?
Absolutely. Add baking powder and salt, and you’re good. (See the ratio above!)

Is this more like bread or cake?
Honestly, it’s kinda both. Moist like cake but sturdy like bread. I vote for cake you can eat for breakfast.

This Sweet Alabama Pecan Bread is pure Southern comfort. It’s easy, sweet (but not too sweet), and perfect for everything from potlucks to late-night snacks. If you give it a go, let me know! Snap a pic, tag me, or just send a message telling me if you ate half the pan in one sitting. No judgment here.

Now, go make something delicious!

Keep the Flavor Coming – Try These:

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5 from 4 votes

Sweet Alabama Pecanbread

Indulge, in an adventure to the heart of the South with this Sweet Alabama Pecanbread. It's a recipe that beautifully combines tradition with flavors. Each slice of this bread is packed with the aroma and taste of finely chopped pecans perfectly balanced with the sweetness of brown and granulated sugar. The moist and tender texture, achieved by blending vegetable oil and self-rising flour offers an experience, in every mouthful. With a hint of vanilla and a touch of salt, this Pecanbread is not a dessert but also an invitation to cherish warm memories and reminisce about sun-kissed afternoons accompanied by the gentle clatter of family dinnerware.

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12 Servings

Ingredients

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• 2 c. pecans finely chopped
• 1 1/2 c. self-rising flour
• 1 c. granulated sugar
• 1 c. brown sugar
• 1 c. vegetable oil
• 4 large eggs beaten
• 1 tsp. vanilla extract
• 1/4 tsp. salt

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Instructions

 

1. Preheat your oven to 350°F (175°C). Use some butter or nonstick spray to grease a baking dish measuring 9x13 inches.
2. In a bowl combine the granulated sugar, brown sugar, beaten eggs and vegetable oil until they are well mixed.
3. Gradually mix in the self-rising flour and salt just until they are incorporated.
4. Add the vanilla extract. Gently fold in the chopped pecans.
5. Pour the batter into the greased baking dish.
6. Bake it in your preheated oven for around 30 to 35 minutes or until a toothpick inserted into the center comes out mostly clean.
7. Allow your baked Pecanbread to cool down in the dish for at least 15 minutes before slicing it up and serving.

Notes

For those who love the nutty taste of our Pecanbread but need to follow a gluten-free diet there's no need to worry! You can still enjoy this treat. Just replace the self-rising flour with a gluten-free self-rising blend. These blends are widely available. Have properties, of regular flour ensuring that your Pecanbread rises beautifully without gluten. Just keep in mind that gluten-free flours may sometimes absorb moisture so if your batter seems thick feel free to add a little more vegetable oil, for that perfect moistness.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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