Description
This Alabama Pecanbread recipe is a Southern classic dessert that’s sweet, chewy, and loaded with crunchy pecans. Similar to a blondie but with a rich caramel flavor, it’s perfect for potlucks and gatherings, offering a delightful combination of brown sugar sweetness and nutty texture.
Ingredients
Scale
Basic Ingredients
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup vegetable oil
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Flavoring and Add-ins
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vegetable oil until the mixture is smooth and well combined.
- Combine Dry Ingredients: Stir in the flour, baking powder, salt, and vanilla extract into the wet mixture. Mix until just combined, then gently fold in the chopped pecans to evenly distribute them without overmixing.
- Pour and Spread: Pour the batter into the prepared baking dish, smoothing it out evenly to ensure uniform baking.
- Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the pecanbread to cool completely before cutting it into bars or squares to retain its chewy texture.
Notes
- This pecanbread is sweet and chewy with crunchy pecans, reminiscent of a blondie but with more caramel flavor.
- It travels well, making it an ideal dessert to bring to potlucks and gatherings.
- Be sure not to overmix the batter once the flour is added to keep the texture tender.
