Sweet Alabama Pecanbread Recipe

This Sweet Alabama Pecanbread is truly a taste of Southern comfort baked into a pan. With a tender, moist crumb, irresistible chewiness from shredded coconut, and that signature nutty crunch of pecans, this dessert is an easy, sweet treat that will transport you straight to a sunny porch swing. It’s simple to make, but trust me, the flavor is deeply satisfying and totally addicting!

Why You’ll Love This Recipe

• Ultimate Comfort: This recipe is pure, old-fashioned goodness—it’s like a hug in dessert form, perfect for any occasion from a backyard BBQ to a cozy Sunday afternoon.
• Irresistible Texture: You get a little bit of everything! The bread is wonderfully moist, the coconut adds a pleasant chew, and the pecans bring that essential crunch.
• Lightning Fast Prep: You’ll spend just 10 minutes getting this gorgeous batter together. Seriously, it’s a mix-and-go masterpiece that proves you don’t need fancy skills for a spectacular dessert.
• The Best Duo: The blend of brown sugar and pecans creates a deep, caramelized flavor that is a total game-changer.

Ingredients

Alright, sweet friend, you’re about to make something truly special! All you need for this gorgeous Sweet Alabama Pecanbread are a few pantry staples, and then we let the magic happen. Please check the recipe card right under the article for all the exact measurements, but here’s a peek at why these ingredients are so important:

• Granulated Sugar & Brown Sugar: The perfect sweet combo! Granulated sugar provides structure, while the brown sugar adds that rich, molasses-y depth and extra moisture that makes the bread so tender.
• Vegetable Oil: This is key to keeping the pecanbread incredibly moist and tender—a hallmark of the best quick-breads!
• Large Eggs: Our binders! They give the bread lift, structure, and richness, ensuring everything holds together beautifully.
• All-Purpose Flour: The foundation of the bread. It gives us that perfect, tender crumb we’re aiming for.
• Baking Powder: Our lift agent! It reacts to heat to help the bread rise and become light and fluffy.
• Vanilla Extract: Don’t skip this! It enhances all the other sweet flavors and gives the final product that warm, signature bakery aroma.
• Chopped Pecans: The star of the show! They provide essential nutty flavor and a satisfying, crunchy texture. Make sure to chop them roughly—we want to taste those pecans!
• Shredded Coconut: This is my secret weapon! It adds a wonderfully sweet chewiness and a hint of tropical complexity that pairs beautifully with the pecans.
• Salt: Just a touch! It balances out the sweetness and makes all the other flavors really shine.

Note: You can find the exact ingredient measurements and detailed nutritional information in the full recipe card located at the end of this article!

How to Make the Sweet Alabama Pecanbread

Making this pecanbread is so simple, it almost feels like cheating! You’ll be enjoying that buttery, nutty aroma in no time.

Step 1: Get Everything Ready to Go

Preheat your oven to a cozy $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$). Now, grab your 9×13-inch baking dish and give it a good grease. This ensures that when the bread is done, it slides out cleanly—no sticking, please!

Step 2: Whisk the Wet Ingredients

In a big mixing bowl, combine your granulated sugar, brown sugar, and vegetable oil. Whisk these together until the mixture is beautifully smooth. Next, add the eggs, one at a time, making sure to stir well after each one. This helps incorporate air and keeps the batter light.

Step 3: Combine the Dry Ingredients

In a separate, medium-sized bowl, quickly whisk together your flour, baking powder, and salt. This step is super important because it ensures the leavening agent is evenly distributed, giving you a nice, even rise!

Step 4: Mix the Batter

Gradually add the dry ingredients into your wet mixture. Stir gently until everything is just combined. Stop mixing the moment the flour streaks disappear! Over-mixing can develop the gluten too much, and we want a tender, not tough, bread.

Step 5: Fold in the Flavor Bombs

Now for the fun part! Gently fold in the vanilla extract, those beautiful chopped pecans, and the shredded coconut. This keeps the pecans and coconut suspended in the batter so they don’t all sink to the bottom while baking.

Step 6: Bake and Wait (The Hardest Part!)

Pour the batter into your prepared baking dish, spreading it out evenly. Bake this beauty for about 30-35 minutes, or until the top is a deep golden brown and a toothpick inserted right into the center comes out perfectly clean.

Step 7: Cool and Slice

Take the pecanbread out of the oven and let it cool completely before you even think about slicing it! Cooling allows the structure to set properly, giving you that ideal texture. Then, slice and enjoy a little taste of Alabama!

Pro Tips for Making the Recipe

• Don’t Overmix: I can’t stress this enough! Over-mixing leads to a tough bread. Mix only until the streaks of flour disappear. A few lumps are okay—it keeps the pecanbread tender.
• Toast the Pecans: If you have an extra five minutes, lightly toast your chopped pecans before adding them to the batter. This seriously deepens their flavor and makes them even more fragrant. Trust me, it’s worth it!
• Use Fresh Baking Powder: Make sure your baking powder isn’t expired! If it’s old, your pecanbread won’t rise properly, and that’s just sad.
• The Toothpick Test: If the toothpick comes out with wet batter, keep baking. If it comes out clean, or with a few moist crumbs clinging to it, you’re good to go!

How to Serve

This pecanbread is absolutely wonderful all on its own, but if you want to elevate the experience and really impress your friends, try these pairings:

• A La Mode: Serve a warm slice with a big scoop of vanilla bean ice cream—the cold creamy texture against the warm, nutty bread is simply heaven.
• Drizzled: Drizzle a little homemade caramel sauce or a simple powdered sugar glaze over the top right before serving.
• With Coffee: This is the perfect companion to a hot cup of coffee, a bold espresso, or a glass of cold milk for a comforting breakfast or afternoon treat.
• For Dessert: Serve it alongside a big bowl of fresh whipped cream and some seasonal berries for a lighter, brighter finish.

Make Ahead and Storage

Storing Leftovers

If you miraculously have any leftovers, store the pecanbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The flavors often deepen overnight!

Freezing

This bread freezes beautifully! Once cooled completely, wrap the entire loaf or individual slices tightly in plastic wrap, then wrap again in aluminum foil. Freeze for up to 3 months.

Reheating

To reheat, thaw frozen bread overnight in the refrigerator. You can gently warm individual slices in the microwave for a few seconds or wrap the loaf in foil and heat in a $300^{\circ}\text{F}$ oven for about 10-15 minutes until warmed through.

FAQs

1. Can I use a different type of nut instead of pecans?

Absolutely! While pecans give it that signature Southern flair, you can easily substitute them with walnuts, almonds, or even a mix of your favorite nuts. Just make sure they are roughly chopped so you get that lovely crunch in every bite. Feel free to experiment and make this recipe your own!

2. How do I know when the bread is perfectly cooked?

The key indicators are the color and the toothpick test! The top should be a beautiful golden brown color. When you insert a clean toothpick into the center, it should come out clean or with just a few moist crumbs attached. If you see wet batter, pop it back in for another 2-3 minutes.

3. Is it possible to make this into a loaf instead of a pan?

Yes, you can easily turn this into a loaf! Pour the batter into a standard greased loaf pan (8×4 or 9×5 inches). The cooking time will increase significantly, likely to around 50–60 minutes, so make sure to rely on the golden color and the toothpick test for doneness.

4. What can I use if I don’t have vegetable oil?

You can substitute the vegetable oil with another neutral-flavored oil like canola oil or even melted coconut oil. Some readers also love using melted unsalted butter, which gives the bread a rich, buttery flavor, but it may result in a slightly denser crumb.