Alabama pecan bread is a sweet, cake-like quick bread baked in a 9x13-inch dish. Finely chopped pecans run through the batter, while buttermilk, brown sugar, and vanilla give it a moist crumb and a rich flavor. Slice it into squares and serve it with coffee or tea.
This version uses self-rising flour and needs no yeast or rising time. The batter comes together in one bowl, and the bread bakes in 30–35 minutes. Give it about 15 minutes to cool in the pan before cutting.
Recipe Details
- Prep time: 10 minutes
- Baking time: 30–35 minutes
- Cooling time: About 15 minutes before slicing
- Time to allow: About 55–60 minutes, including the cooling time
- Yield: 8 servings
- Pan: 9x13-inch baking dish
- Oven temperature: 350°F (175°C)
Ingredients
- 2 cups pecans, finely chopped
- 1 1/2 cups self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Ingredient Notes
Self-rising flour: Use the flour listed in the recipe. It already contains a leavening agent and salt, so plain all-purpose flour is not a direct substitute. Keep the additional 1/4 teaspoon salt listed above.
Pecans: Chop them finely so they spread through the batter and make the bread easier to slice. Use pecans that smell fresh; discard any that smell rancid.
Buttermilk: Use buttermilk for this version. Replacing it with plain milk changes the acidity of the batter and may affect the result.
How to Make Alabama Pecan Bread
1. Prepare the oven and pan
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
2. Combine the sugars and wet ingredients
In a large bowl, stir together the granulated sugar, brown sugar, beaten eggs, vegetable oil, and buttermilk until smooth and fully combined.
3. Stir in the flour and salt
Gradually add the self-rising flour and salt. Stir just until combined; stop once no dry flour remains.
4. Add the vanilla and pecans
Stir in the vanilla extract, then gently fold in the finely chopped pecans until evenly distributed.
5. Fill the baking dish
Pour the batter into the prepared dish and spread it evenly into the corners.
6. Bake
Bake for 30–35 minutes. Check the center with a toothpick; it should come out clean or with a few crumbs, rather than wet batter.
7. Cool and slice
Let the bread cool in the baking dish for about 15 minutes before slicing and serving.
Tips for Best Results
- Grease the dish well. Pay attention to the corners before adding the batter.
- Mix gently after adding flour. There is no need to beat the batter once the dry ingredients are incorporated.
- Start checking at 30 minutes. Use the toothpick test in the center; a browned surface alone does not tell you whether the middle is baked.
- Let it settle before cutting. The short cooling period helps the pieces hold together.
- Use the specified pan. A loaf pan or a smaller dish changes the batter depth and requires a different baking time.
Storage Tips
Cool the bread completely before covering it for storage. Keep it in an airtight container at cool room temperature for up to 3 days. In a hot kitchen, refrigerate it instead.
To freeze, wrap cooled pieces tightly and place them in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving.
Serving Ideas
Serve a square on its own with coffee or tea. For a dessert table with a little variety, add Grandma Peggy’s old-fashioned apple cake or flourless lemon Greek yogurt cake.
Frequently Asked Questions
Is Alabama pecan bread a loaf of bread or a cake?
Despite its name, this recipe makes a sweet, cake-like quick bread. It has no yeast and is baked in a rectangular dish rather than a loaf pan.
Can I use all-purpose flour instead of self-rising flour?
Not as a one-for-one swap. All-purpose flour does not contain the leavening included in self-rising flour. A substitution needs an appropriate leavening adjustment; this recipe does not provide one.
How do I know when it is done?
Insert a toothpick into the center after 30 minutes. The bread is ready when the toothpick comes out clean or with a few crumbs. If it has wet batter on it, continue baking and check again; use the toothpick test to judge doneness.
Can I make it ahead?
Yes. Bake it, let it cool completely, and store it in an airtight container for up to 3 days. Wait until it has cooled before wrapping so condensation does not collect inside the container.
Nutrition Information (Approximate)
Estimated per serving, based on cutting the recipe into 8 equal portions:
- Calories: About 620 kcal
- Carbohydrates: About 71 g
- Total fat: About 36 g
- Protein: About 8 g
- Fiber: About 3 g
Nutrition is an estimate and varies with ingredient brands, measurements, and portion size. The calculation assumes packed brown sugar and low-fat buttermilk and excludes the fat used to grease the pan.
Contains: Wheat, milk, eggs, and pecans.
.png)