Sweet Alabama Pecan Bread
A rich brown-sugar pecan snack cake with a tender center and lightly crisp edges. Mix the batter in one bowl, bake in a 9×13-inch pan, and cut into squares once cooled.
Equipment
- 1 9×13-inch baking pan Light-colored metal recommended
- 1 Large mixing bowl
- 1 Whisk and spatula
- 1 Wire cooling rack
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 4 large eggs lightly beaten
- 1 cup vegetable oil or another neutral oil such as canola
- 1 1/2 cups self-rising flour spooned into the cup and leveled
- 1 teaspoon vanilla extract
- 2 cups pecans finely chopped, not ground
- 1/4 teaspoon salt optional; self-rising flour already contains salt
Instructions
- Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9×13-inch baking pan.
- Whisk the granulated sugar, packed brown sugar, beaten eggs, and vegetable oil in a large bowl until the eggs are fully blended and no large sugar lumps remain. Stir in the vanilla.
- Add the self-rising flour and optional salt. Stir gently with a spatula, scraping the bottom of the bowl, until almost combined.
- Fold in the finely chopped pecans until evenly distributed and no dry flour pockets remain. Stop mixing once the batter is combined.
- Scrape the batter into the greased pan and spread evenly into the corners. Level the top with the spatula.
- Bake for 30–35 minutes, checking at 30 minutes. The top should be golden brown and the center set. A toothpick inserted near the middle should come out clean or with a few moist crumbs, without liquid batter. If needed, continue baking and check again after a few minutes.
- Set the pan on a wire rack and cool for at least 30 minutes, preferably until no longer warm. Cut into 20 squares and lift out with a thin spatula.
Notes
Flour substitute: Whisk together 1½ cups all-purpose flour, 2¼ teaspoons baking powder, and ⅜ teaspoon table salt (¼ plus ⅛ teaspoon) to replace the self-rising flour. The optional extra salt can be omitted. The texture may be slightly less tender than with commercial self-rising flour.
Pan size: The baking time is for a 9×13-inch pan. A smaller pan or a loaf pan will change the batter depth and baking time.
Pecans: Chop into small pieces rather than grinding into a powder. Chopped walnuts can be used in the same amount for a different version.
Storage: Cool completely before covering. Store airtight at cool room temperature for 2–3 days, or refrigerate in a warm kitchen and use within 5 days. Freeze individually wrapped squares for up to 3 months for best quality.