🥧 Sweet Alabama Pecan Bread
Yield: 9×13 pan (about 12–16 squares)
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups brown sugar (light or dark — dark = richer flavor)
- 1 cup granulated sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½–2 cups chopped pecans (toasted if you’re fancy)
🔥 Instructions:
- Preheat oven to 350°F (175°C). Grease or line a 9×13 baking dish.
- Mix wet ingredients:
In a large bowl, stir together melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mix well. - Add dry ingredients:
Stir in flour and salt until just combined — don’t overmix. Fold in the chopped pecans. - Bake:
Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes, or until the top is golden brown and set. A toothpick should come out mostly clean with a few moist crumbs. - Cool & slice:
Let it cool completely before slicing — it sets up as it cools and gets that perfect chewy texture.
💡 Tips & Variations:
- Want it gooier? Pull it at 28–30 mins.
- Add a splash of bourbon or maple extract for depth.
- Top with a light glaze or powdered sugar for a little flair.
- Try it warm with ice cream and a drizzle of caramel sauce 🤯
Let me know if you want a small batch version, a gluten-free twist, or to turn this into muffin-style pecan bites!
