If you’re a fan of nutty, buttery desserts, this Sweet Alabama Pecanbread is your next must-bake treat! A rich combination of honey, butter, and finely chopped pecans makes this dessert delightfully moist and flavorful. Perfect for sharing, gifting, or enjoying with a cup of coffee, this easy recipe is sure to become a staple in your kitchen.
Why You’ll Love This Pecanbread
This isn’t just any pecan bread—it’s a luxurious, melt-in-your-mouth experience! The honey and butter give it a soft sweetness, while the pecans add a satisfying crunch. Best of all, it’s quick to whip up and uses ingredients you likely already have on hand.
Whether you’re hosting a gathering or need a dessert to impress, this recipe is as versatile as it is delicious. Bake it once, and you’ll keep coming back for more!
Ingredients for Sweet Alabama Pecanbread
- Pecans: Finely chopped pecans are the star of the show, providing crunch and earthy sweetness.
- Self-Rising Flour: Ensures your pecanbread rises perfectly without needing extra leavening agents.
- Sugars: Both granulated sugar and brown sugar are used to create the ideal balance of sweetness and moisture.
- Vegetable Oil: Keeps the batter light and moist without overpowering the flavor.
- Eggs: Help bind the ingredients together and contribute to the bread’s tender crumb.
- Vanilla Extract: Adds a touch of warm, aromatic flavor to complement the honey and butter.
- Honey & Butter: These two ingredients work together to create a luscious, caramel-like richness.
- Salt: Just a pinch to enhance all the flavors and balance the sweetness.
How to Make Honey Butter Sweet Alabama Pecanbread
- Prep Your Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, beaten eggs, and vegetable oil until smooth.
- Incorporate Dry Ingredients: Gradually add the self-rising flour and salt to the wet mixture, stirring just until combined. Avoid overmixing to keep the texture tender.
- Add the Flavors: Stir in the vanilla extract, honey, and melted butter for a rich, aromatic batter.
- Fold in Pecans: Gently mix in the chopped pecans, ensuring they’re evenly distributed.
- Bake: Pour the batter into the prepared baking dish, spreading it into an even layer. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Allow the pecanbread to cool in the pan for 15 minutes before slicing. Serve warm or at room temperature for the best flavor.
Tips for Perfect Pecanbread
- Chopping Pecans: Use a food processor for quick, even chopping, or do it by hand for a rustic texture.
- Measuring Honey: Lightly oil your measuring cup for easy honey pouring without sticky residue.
- Storage: Store leftover pecanbread in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Tools You’ll Need
- Large mixing bowl
- Whisk or electric mixer
- 9×13-inch baking dish
- Spatula for folding ingredients
- Food processor (optional, for chopping pecans)
FAQs About Sweet Alabama Pecanbread
1. Can I use all-purpose flour instead of self-rising flour?
Yes! If you don’t have self-rising flour, you can make your own by mixing 1 1/2 cups of all-purpose flour with 2 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.
2. Can I substitute the pecans with other nuts?
Absolutely! Walnuts, almonds, or even hazelnuts work well as substitutes. For a slightly different flavor, you can also use a mix of nuts.
3. What’s the best way to chop the pecans?
A food processor is the quickest option, but be careful not to over-process into a powder. Alternatively, you can chop them by hand with a sharp knife for a coarser texture.
4. Can I make this recipe gluten-free?
You can try using a gluten-free 1:1 baking flour substitute in place of self-rising flour. Make sure your other ingredients, like vanilla extract, are certified gluten-free.
5. How can I store leftover pecanbread?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months.
6. Can I use a different oil instead of vegetable oil?
Yes, you can use canola oil, melted coconut oil, or even light olive oil. Just note that coconut oil may add a slight coconut flavor.
7. How do I know when the pecanbread is done baking?
Insert a toothpick into the center of the bread. If it comes out with a few moist crumbs (but not wet batter), it’s ready. Avoid overbaking to keep it moist.
8. Can I make this recipe ahead of time?
Definitely! Bake the pecanbread as directed, let it cool completely, then cover tightly with plastic wrap. It tastes even better the next day after the flavors meld together.
9. Can I add spices or other mix-ins?
Of course! Cinnamon, nutmeg, or a dash of allspice pair wonderfully with this recipe. You can also toss in chocolate chips or dried cranberries for an extra twist.
10. How can I make the pecanbread extra moist?
Ensure you don’t overmix the batter, as that can make it dense. Also, be precise with measuring the honey and butter for the perfect moist texture.
This Sweet Alabama Pecanbread is a crowd-pleaser, blending buttery richness with nutty crunch in every bite. Give it a try—you’ll love how simple and satisfying it is to make!
Honey Butter Sweet Alabama Pecanbread
Ingredients
- 2 cups pecans finely chopped
- 1 1/2 cups self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup honey
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- In a bowl, mix the granulated sugar, brown sugar, beaten eggs, and vegetable oil until well combined.
- Gradually stir in the self-rising flour and salt, mixing until just incorporated.
- Add the vanilla extract, honey, and melted butter. Fold in the chopped pecans gently.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the Pecanbread cool in the dish for at least 15 minutes before slicing and serving.
Notes
- Self-Rising Flour Substitute: If you don’t have self-rising flour, substitute with a mix of all-purpose flour, baking powder, and a pinch of salt (for every cup of self-rising flour, use 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt).
- Nut Options: Pecans are classic, but walnuts or almonds can work if you’re out of pecans.
- Honey Alternatives: Maple syrup or agave nectar can replace honey for a different flavor twist.
- Texture Tip: For a crunchier top, sprinkle chopped pecans or a mix of sugar and cinnamon on the batter before baking.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for a week. It also freezes well for longer storage.
- Serving Suggestion: Warm it slightly and enjoy with a pat of butter or drizzle of extra honey for added decadence!
