Alabama Pecanbread Recipe

Alabama Pecanbread Recipe


  • 2 cups pecans, finely chopped
  • 1 1/2 cups self-rising flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Preheat Oven: Preheat your oven to 350ºF (175ºC). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Mix Sugars and Wet Ingredients: In a large bowl, use a wooden spoon to stir together the granulated sugar, brown sugar, beaten eggs, and vegetable oil until fully incorporated.
  3. Combine Dry Ingredients: Stir in the self-rising flour and salt until the mixture is smooth and well combined.
  4. Add Flavor and Nuts: Mix in the vanilla extract and fold in the finely chopped pecans.
  5. Bake: Pour the batter into the greased baking dish. Place it in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean.
  6. Cool and Serve: Remove the dish from the oven and let it cool for at least 15 minutes before slicing and serving.

Enjoy your Alabama Pecanbread as a delicious treat!

Achieving the perfect Alabama Pecanbread involves careful attention to ingredients, techniques, and baking methods. Here are 20 secrets to help you master this delicious treat:

  1. Use Fresh Pecans:
    • Always use fresh, high-quality pecans. Stale or rancid nuts will affect the taste and texture of the pecanbread.
  2. Finely Chop Pecans:
    • Ensure the pecans are finely chopped. This helps distribute the nuts evenly throughout the batter, enhancing the texture and flavor in every bite.
  3. Room Temperature Ingredients:
    • Bring all ingredients, especially eggs and oil, to room temperature before mixing. This ensures a smoother batter and even baking.
  4. Properly Measure Flour:
    • Measure the flour accurately by spooning it into the measuring cup and leveling it off with a knife. This prevents the batter from becoming too dense.
  5. Sift Dry Ingredients:
    • Sift the self-rising flour and salt together. This helps to aerate the flour, ensuring a lighter texture.
  6. Mix Sugars Well:
    • Thoroughly mix the granulated sugar and brown sugar with the eggs and oil until the mixture is smooth. This helps dissolve the sugars and creates a creamy consistency.
  7. Do Not Overmix:
    • When adding the dry ingredients to the wet mixture, mix just until combined. Overmixing can make the batter tough.
  8. Use a Wooden Spoon:
    • Mix the batter with a wooden spoon instead of a mixer. This prevents overmixing and maintains a better texture.
  9. Quality Vanilla Extract:
    • Use pure vanilla extract for the best flavor. Imitation vanilla can alter the taste.
  10. Grease the Baking Dish Well:
    • Ensure the baking dish is well-greased with butter or non-stick spray to prevent sticking and make it easier to slice and serve.
  11. Preheat Oven:
    • Always preheat your oven to the correct temperature before baking. This ensures even cooking and proper rising.
  12. Evenly Spread Batter:
    • Spread the batter evenly in the baking dish to ensure consistent baking and uniform slices.
  13. Use Correct Baking Dish:
    • Use a 9×13-inch baking dish as specified. Different sizes can affect the baking time and final texture.
  14. Monitor Baking Time:
    • Keep an eye on the pecanbread as it bakes. Every oven is different, so start checking for doneness a few minutes before the suggested time.
  15. Toothpick Test:
    • Insert a toothpick into the center of the pecanbread. It should come out mostly clean with a few moist crumbs, indicating doneness.
  16. Cool Before Slicing:
    • Allow the pecanbread to cool for at least 15 minutes before slicing. This helps it set properly and makes cutting easier.
  17. Store Properly:
    • Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  18. Reheat for Freshness:
    • If stored in the refrigerator, reheat slices briefly in the microwave or oven to restore freshness before serving.
  19. Experiment with Add-Ins:
    • Feel free to add a sprinkle of cinnamon, nutmeg, or a handful of chocolate chips to the batter for a flavor twist.
  20. Presentation:
    • For a special touch, dust the cooled pecanbread with powdered sugar before serving or drizzle with a simple glaze made of powdered sugar and milk.

By following these secrets, you’ll achieve the perfect Alabama Pecanbread that’s moist, flavorful, and sure to impress.

 Popular Questions and Answers Related to Alabama Pecanbread

  1. Q: Can I use all-purpose flour instead of self-rising flour?
    • A: Yes, you can use all-purpose flour, but you’ll need to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of all-purpose flour.
  2. Q: Can I substitute the vegetable oil with another type of oil?
    • A: Yes, you can use other neutral oils like canola oil or melted coconut oil.
  3. Q: How can I store leftover pecanbread?
    • A: Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  4. Q: Can I freeze Alabama Pecanbread?
    • A: Yes, wrap it tightly in plastic wrap and then in aluminum foil before freezing for up to 3 months.
  5. Q: Can I use other nuts instead of pecans?
    • A: Yes, you can substitute pecans with walnuts, almonds, or your favorite nuts.
  6. Q: What can I serve with Alabama Pecanbread?
    • A: It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
  7. Q: Can I add other ingredients to the batter, like chocolate chips or dried fruit?
    • A: Yes, you can add up to 1 cup of mix-ins like chocolate chips, raisins, or dried cranberries.
  8. Q: Is there a way to make this recipe gluten-free?
    • A: Yes, you can use a gluten-free flour blend that substitutes 1:1 for all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
  9. Q: What if I don’t have a 9×13-inch baking dish?
    • A: You can use a similarly sized dish, but the baking time may need adjustment. Check for doneness with a toothpick.
  10. Q: Can I use a sugar substitute to make it healthier?
    • A: Yes, you can use sugar substitutes like stevia, erythritol, or a blend designed for baking. Be sure to check the conversion rates.
  11. Q: How do I know when the pecanbread is done baking?
    • A: Insert a toothpick into the center. If it comes out mostly clean with a few crumbs, it’s done.
  12. Q: Can I add spices to the batter for extra flavor?
    • A: Yes, adding cinnamon, nutmeg, or allspice can enhance the flavor.
  13. Q: What can I do if my pecanbread is too dry?
    • A: Make sure you don’t overbake it. If it’s still dry, try serving it with a glaze or syrup.
  14. Q: Can I make this recipe in a muffin tin for individual servings?
    • A: Yes, adjust the baking time to about 20-25 minutes, or until a toothpick comes out clean.
  15. Q: Is it possible to reduce the amount of sugar in the recipe?
    • A: Yes, you can reduce the sugar by up to half, but it may slightly alter the texture and sweetness.
  16. Q: Can I add a frosting or glaze on top?
    • A: Yes, a cream cheese frosting or a simple powdered sugar glaze would be delicious.
  17. Q: Should I toast the pecans before adding them to the batter?
    • A: Toasting the pecans can enhance their flavor, but it’s not necessary. If you choose to toast them, let them cool before adding to the batter.
  18. Q: Can I make this recipe dairy-free?
    • A: The recipe is already dairy-free, but ensure your other ingredients, like the flour, are also dairy-free if needed.
  19. Q: What type of sugar is best for this recipe?
    • A: Regular granulated sugar and brown sugar are recommended, but you can experiment with raw sugar or other types.
  20. Q: Can I add a fruit element to this recipe?
    • A: Yes, adding dried fruits like raisins, cranberries, or apricots can add a nice touch. Fresh fruit may alter the baking time and texture.