Sweet Alabama Pecanbread Fast, Simple, and Irresistible

This Sweet Alabama Pecanbread is built for busy bakers who want comfort without fuss. Ready in about an hour from start to finish, it uses pantry staples and one-bowl mixing for minimal cleanup. If you like fast, crowd-pleasing sweets, this loaf hits the spot and travels well for gatherings or last-minute guests. For more quick dessert ideas check out Delightfully Sweet Sprinkle Sugar Cookies.

Why This Recipe Works

This recipe keeps everything straightforward so you can bake with confidence. Sugars, oil, and eggs whisk together quickly to form a smooth base that traps moisture and creates a tender crumb. Folding in pecans adds real texture without extra steps. No chilling or complicated techniques means you can move straight from mixing to baking. The 9×13 pan gives even baking and a generous yield for sharing. Use melted butter if you want richer flavor or vegetable oil to keep it ultra-easy.

Flavor and Texture

Brown sugar brings a deep caramel sweetness while granulated sugar keeps the top crisp and golden. The oil or melted butter ensures a moist interior that stays soft for days. Chopped pecans give a toasty crunch in every bite and contrast nicely with the cake-like crumb. The top browns attractively, and slices plate up cleanly when cooled. Serve slightly warm to highlight buttery notes and the pecans’ aroma.

Ingredients

• 1 cup sugar
• 1 cup light brown sugar packed
• 1 cup vegetable oil or melted butter
• 4 large eggs
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

Step by Step Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish or line it with parchment paper.
3. In a large mixing bowl, whisk together the sugar, brown sugar, oil, and eggs until smooth.
4. In a separate bowl, stir together flour, baking powder, and salt.
5. Gradually add the dry mixture into the wet ingredients, stirring until just combined.
6. Stir in the vanilla extract.
7. Fold in the chopped pecans evenly.
8. Spread the batter into the prepared pan.
9. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Allow to cool completely before slicing into squares.
11. Serve at room temperature or slightly warm.

Quick Tips and Shortcuts

Buy pre-chopped pecans to save prep time and reduce clean up. Swap vegetable oil for melted butter if you want richer, slightly denser results without changing the method. A food processor can pulse the pecans while you whisk the batter for true one-person efficiency. Check doneness around 25 minutes since oven temps vary and you want a moist center not overbaked crumb. If you love easy make-ahead sweets, pair a slice with simple spreads—try this after enjoying treats like Mascarpone Stuffed Dates with Maple Drizzle for speedy hosting ideas.

Storage and Meal Prep

Store cooled squares in an airtight container at room temperature for two to three days. Refrigerate up to a week if you prefer chilled slices or live in a warm climate. For longer storage, freeze individual squares wrapped tightly for up to three months; thaw at room temperature or warm briefly in a low oven. Label containers with the date to keep meal prep organized.

Short Closing Note

This Sweet Alabama Pecanbread is a no-fuss winner for busy schedules and last-minute company. It’s forgiving, fast, and full of buttery-sweet flavor with toasted nuts for crunch.

FAQ

Conclusion

For another take on this classic loaf and a slightly different method, see Sweet Alabama Pecanbread | 12 Tomatoes.

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