Sweet Alabama Pecan Bread – Grandma's Recipes

This rich, buttery Southern-style loaf is more decadent than cake and more satisfying than pie. Baked in a 9×13-inch slab, it’s a shareable celebration in every bite!
Why You’ll Love This Recipe
This bread is a culinary masterpiece inspired by Southern gatherings, offering incredible texture and flavor.

**The Ultimate Hybrid:** Tastes like “pecan pie had a baby with yellow cake,” according to one home cook.
**Moist & Fudgy:** The double dose of sugar creates a tender, moist, almost fudgy texture.
**Shareable Slab:** Baked in a 9×13 pan, it’s easy to slice, serve, and feeds a crowd.
**Perfect For:** Holiday desserts, potlucks, and making ahead (it stays fresh for days!).

Ingredients
For the Sweet Base

1 cup (200g) **granulated sugar**
1 cup (200g) packed **light brown sugar** (dark brown works too)
1 cup (240ml) **vegetable oil** (or melted unsalted butter for richer flavor)
4 large **eggs**, room temperature
1 tsp pure **vanilla extract**

For the Dry Mix

1½ cups (180g) **all-purpose flour**, spooned & leveled
2 tsp **baking powder**
½ tsp **salt**

For Crunch & Flavor

2 cups (200g) **chopped pecans**, lightly toasted (divided if topping desired)

Optional Upgrades

½ tsp **cinnamon** or **nutmeg** for warmth
¼ cup **sour cream** or **Greek yogurt** for extra moisture
A sprinkle of **turbinado sugar** on top before baking for sparkle

Step-by-Step Instructions

**Preheat Oven & Prep Pan**Preheat oven to **350°F (175°C)**.
Lightly grease a **9×13-inch baking dish** or line with parchment paper for easy removal.

*Parchment trick: Leave overhang on two sides for lifting out later.*
**Mix Wet Ingredients**In a large bowl, whisk together **granulated sugar**, **brown sugar**, **oil** (or melted butter), and **eggs** until smooth, creamy, and well blended (~1–2 mins).
Stir in **vanilla extract**.
**Combine Dry Ingredients**In a separate bowl, whisk together **flour**, **baking powder**, and **salt** until no lumps remain.
**Combine & Fold Gently**Gradually add dry ingredients to wet, stirring gently with a spatula **just until combined**. **Do not overmix**—this keeps the crumb tender.
**Fold in Pecans**Add chopped pecans and fold in until evenly distributed.

*Toasted pecans? Spread on a tray and bake at 350°F for 6–8 mins until fragrant.*
**Pour & Bake**Transfer batter to the prepared pan. Smooth the top.
Optional: Sprinkle with extra chopped pecans or coarse sugar.

Bake **30–35 minutes**, until the top is deep golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
**Cool & Serve**Let cool **completely** in the pan on a wire rack (~1 hour). This is **crucial** to prevent crumbling.
Slice into squares with a sharp knife.

Serve at room temperature, slightly warmed, or with a pat of butter or alongside coffee/tea.

Pro Tips & Storage
You Must Know

**Toast the pecans**—it deepens the flavor and adds crunch.
**Don’t overmix**—over-mixing leads to tough bread.
**Cool before slicing**—warm bread may crumble.
The bread often **tastes better the next day** as the flavors deepen!
**Freezer-friendly**—cool completely and freeze up to 3 months.

Storage Tips

Store cooled bread in an airtight container at **room temperature for up to 4 days**, or in the fridge for up to 1 week.
To freeze: Wrap tightly in plastic wrap and foil; thaw at room temp before serving.

Serve family-style on a wooden board with **butter**.
Great for **potlucks**—bring the whole loaf!
**Double the batch** and freeze half for future comfort.

This recipe makes a large, shareable dessert. Would you like a suggestion for a simple homemade glaze or frosting to drizzle over the Pecan Slab Bread?

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