Sweet Alabama Pecan Bread
Yield: 2 large loaves or 3 medium loaves
Prep Time: 15 minutes
Bake Time: 45–55 minutes
Ingredients
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
4 large eggs, room temperature
2 cups pecans, finely chopped
1 cup all-purpose flour
1 cup self-rising flour
1 teaspoon vanilla extract
Optional (but delicious additions):
½ teaspoon cinnamon
¼ teaspoon salt (skip if your self-rising flour is very salty)
½ cup shredded coconut or crushed pineapple (well drained)
Instructions
Preheat oven
Preheat to 325°F (165°C).
Grease and flour 2 loaf pans or line with parchment paper.
Mix sugars and oil
In a large bowl, whisk together:
granulated sugar
brown sugar
vegetable oil
Mix until smooth and glossy.
Add eggs
Beat in eggs one at a time, mixing well after each addition.
Add vanilla
Stir in the vanilla extract.
Fold in pecans
Gently mix in the finely chopped pecans until evenly distributed.
Add flours
Gradually stir in:
all-purpose flour
self-rising flour
Mix just until combined — do not overmix.
Pour & bake
Divide batter evenly among prepared pans.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Let bread cool in pans for 10–15 minutes, then remove and cool completely on a wire rack.
Serving Tips
Delicious warm or cold
Amazing with:
butter
cream cheese
a drizzle of honey
Even better the next day as flavors deepen
Storage
Store tightly wrapped at room temperature for 3–4 days
Refrigerate up to 1 week
Freezes beautifully for up to 3 months
