Sweet Alabama Pecanbread
Chewy, buttery sweet Alabama pecanbread—an easy Southern dessert bar packed with toasted pecans. Perfect for potlucks and holiday baking!
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Servings: 24 bars
Equipment
- 9x13-inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Rubber spatula
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs at room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups pecans, chopped lightly toasted for best flavor
Instructions
- Heat oven to 350°F. Grease a 9x13-inch pan and line with parchment, leaving overhang for easy removal.
- In a large bowl, whisk the eggs, brown sugar, and granulated sugar until thick and glossy, about 1 minute.
- Whisk in the melted butter and vanilla until smooth and fully combined.
- In a separate bowl, stir together the flour, baking powder, and salt. Add to the wet mixture and fold just until no dry spots remain.
- Fold in the chopped pecans. Spread the batter evenly into the prepared pan.
- Bake 25–30 minutes, until the top is shiny and crackly and a toothpick inserted near the center comes out with just a few moist crumbs.
- Cool completely in the pan on a rack. Use the parchment to lift out, then cut into bars.
Notes
For deeper flavor, toast pecans on a sheet pan at 350°F for 6–8 minutes and cool before adding. Do not overbake; the bars set as they cool and should stay chewy. Store airtight at room temperature up to 3 days or freeze up to 2 months.
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