This Alabama pecan sweet bread is exactly the sort of bake you want beside a morning coffee or a pot of evening tea. The crumb is soft and moist, the top turns beautifully crisp and caramel-like, and the toasted pecans bring a deep, nutty aroma that fills the kitchen. No mixer, no fussy technique — just stir, bake, and cut into generous squares.
Ingredients
- Eggs — 3
- Neutral vegetable oil — 1/2 cup (120 ml)
- Brown sugar — 1 cup (200 g)
- Granulated sugar — 1/2 cup (100 g)
- Vanilla extract — 1 tsp
- All-purpose flour — 1 cup (140 g)
- Baking powder — 1 tsp
- Salt — 1 pinch
- Pecans, chopped — 2 cups (200 g)
How to Make It
- Preheat the oven to 350°F (175°C). Prepare an 8×8-inch (20×20 cm) square pan: grease it lightly and line it with parchment, leaving an overhang on two sides.
- If you like, toast the pecans in a dry skillet for 3–4 minutes, just until fragrant, then let them cool.
- In a bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth and well blended.
- Whisk in the oil and vanilla.
- In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the egg mixture and stir just until combined; do not overmix.
- Fold in the chopped pecans, then spread the batter evenly into the pan.
- Bake for 25–30 minutes, until golden on top and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a rack. Cut into 12 squares.
Nutrition
| Amount per serving | Quantity |
|---|---|
| Calories | 350 kcal |
| Protein | 4 g |
| Fat | 20 g |
| Carbohydrates | 38 g |
| Sugar | 28 g |
| Fiber | 2 g |
| Sodium | 80 mg |
Nutrition values are approximate and may vary depending on the ingredients used.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Nuts: Walnuts or a favorite nut blend work well in place of pecans. Toasting brings out a deeper flavor and extra crunch.
- Sweetness: Reduce the total sugar by 15–20% if you prefer a less sweet loaf; the texture will still stay tender.
- Add-ins: A pinch of cinnamon, orange zest, or a handful of chocolate chips works beautifully here.
- Pan size: In a 9×5-inch loaf pan, baking may take 5–8 minutes longer. Keep an eye on the toothpick test.
- Glaze: For a quick finish, whisk 3/4 cup (80 g) powdered sugar with 1–2 tbsp milk and a drop of vanilla, then drizzle over the cooled bread.
How to Store
- Room temperature: Keep tightly covered at 64–72°F (18–22°C) for up to 3 days.
- Refrigerator: Store for up to 5 days; bring to room temperature before serving.
- Freezer: Slice, wrap well, and freeze for up to 2 months. Thaw on the counter for 1–2 hours.
FAQ
Can I use other nuts instead of pecans?
Yes, walnuts, almonds, or hazelnuts all work nicely. Toast them lightly first for a fuller, more aromatic flavor.
Why did my bread turn out dry?
It was likely baked a little too long. Start checking about 5 minutes before the minimum bake time, and use the recommended pan size.
Can I make it gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend and add a small pinch of xanthan gum if your blend does not already include it.