Sweet Alabama Pecan Bread
A tender, Southern snack-cake hybrid with a chewy blondie texture, crackly top, and deep toasted pecan flavor. This version features a special browned butter twist for extra caramelization.
Equipment
- 9x13 Baking Dish
- Dry skillet
- Large Mixing Bowl
- Whisk
- Wooden Spoon
Ingredients
- Cooking spray
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs lightly beaten
- 1 cup vegetable oil
- 2 tsp. vanilla extract
- 1 1/2 cups finely chopped pecans
- 1 1/2 cups soft-wheat self-rising flour
- 1/4 tsp. kosher salt
Instructions
Prep the Pan and Wake Up the Pecans
- Heat your oven to 350°F. Lightly coat a 9x13 baking dish with cooking spray, ensuring you cover the corners thoroughly.
- Toast the finely chopped pecans in a dry skillet over medium heat for 3 to 5 minutes. Stir often until they are fragrant and slightly deeper in color. Remove from heat and let them cool completely.
Mix the Glossy Base
- In a large bowl, whisk together the granulated sugar, packed light brown sugar, and the four lightly beaten eggs. Incorporate the vegetable oil (or your browned butter substitute if using the chef twist) and the vanilla extract. Whisk until the mixture is thick, shiny, and caramel-colored with no streaks of egg remaining.
Fold, Spread, and Bake
- Switch to a wooden spoon. Gently fold in the cooled toasted pecans, the soft-wheat self-rising flour, and the kosher salt. Stop mixing immediately once the flour disappears to keep the texture tender.
- Pour the batter into your prepared 9x13 dish. Spread it into an even layer, ensuring it reaches the corners.
- Bake for 30 to 35 minutes. The bread is done when the top is golden-brown and crackly, and a wooden pick inserted into the center comes out clean.
Let It Set Before You Slice
- Remove from the oven and allow the bread to cool in the dish on a wire rack for at least 10 minutes. This rest period allows the fudgy center to firm up for cleaner slicing.
Notes
Flour Choice: For the most authentic Southern texture, use a soft-wheat flour like White Lily. It has lower protein, which ensures the crumb remains delicate rather than tough.
Mixing Technique: Always hand-mix this batter. Using an electric mixer can overwork the gluten, leading to a rubbery consistency.
Storage: Keep individual slices in an airtight container at room temperature for up to 4 days. If freezing, wrap them snugly to prevent freezer burn and thaw at room temperature.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.