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Sweet Alabama pecan bread cut into squares in a plain white baking dish, with stacked squares on a small white plate

Sweet Alabama Pecan Bread

A one-bowl pecan bar with a crackly brown sugar top and a dense, chewy middle, baked in a 9x13 pan. About 15 minutes to mix and half an hour in the oven.
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Prep Time 15 minutes
Cook Time 30 minutes
Cool 15 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour or self-rising flour, omitting the baking powder
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup vegetable oil or another neutral oil
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecans finely chopped

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • - 9x9-inch baking dish or loaf pan
  • - Nonstick spray or parchment paper

Method
 

  1. Heat the oven to 350°F. Line a 9x13-inch baking dish with parchment, leaving an overhang, or grease it well.
  2. Whisk the flour, baking powder and salt together in a medium bowl.
  3. In a large bowl, whisk the granulated sugar, brown sugar and oil until no lumps of brown sugar remain.
  4. Whisk in the eggs one at a time, then the vanilla, and keep whisking about 30 seconds until slightly thick.
  5. Stir in the flour mixture just until no dry streaks remain, then fold in the pecans.
  6. Spread the batter evenly in the dish and bake for 30 to 35 minutes, until the top is deep golden and crackled and the centre is set.
  7. Cool in the pan for at least 15 minutes, then lift out by the parchment and cut into 12 squares.

Notes

Storage: once completely cool, wrap tightly and refrigerate. Freeze well wrapped for up to 2 months and thaw in the fridge.
Make ahead: bake a day ahead and keep wrapped in the fridge; the squares stay chewy.
Substitutions: self-rising flour instead of all-purpose (omit the baking powder); walnuts instead of pecans; ½ cup shredded coconut folded in with the nuts. Do not use a loaf pan: the centre stays wet.
Nutrition is an estimate, not a laboratory analysis.