Here’s a rich, buttery Southern classic — Sweet Alabama Pecanbread. It’s not quite cake, not quite pie… more like a chewy, gooey pecan bar baked in a pan.
🌰 Sweet Alabama Pecanbread
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups light brown sugar, packed
- 4 large eggs
- 1 ½ cups self-rising flour
(or 1 ½ cups all-purpose flour + 1 ½ tsp baking powder + ½ tsp salt) - 1 tsp vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- Prepare pan: Grease a 9×13-inch baking dish.
- Mix butter & sugar: Stir melted butter and brown sugar until smooth.
- Add eggs: Beat in eggs one at a time.
- Add vanilla.
- Fold in flour just until combined.
- Stir in pecans. Batter will be thick.
- Spread evenly in prepared pan.
- Bake 30–35 minutes, until golden brown and center is set.
- Cool completely before cutting — it firms up as it cools.
✨ Texture
- Crispy top
- Soft, gooey center
- Buttery, caramel-like flavor from the brown sugar
Optional Add-Ins
- ½ cup shredded coconut
- ½ cup chocolate chips
- 1 tbsp bourbon for deeper flavor
- Drizzle with a simple vanilla glaze
Serving Ideas
- Warm with vanilla ice cream
- With coffee or sweet tea
- Dust lightly with powdered sugar
If you’d like, I can also share a mini loaf version, gluten-free version, or a cream cheese swirl variation.
