Description
This Sweet Alabama Pecan Bread is a moist, nutty, and irresistibly sweet Southern classic. Loaded with pecans, a touch of cinnamon, and coconut, it’s the perfect recipe for brunch, dessert, or an afternoon treat. Easy to make and bursting with flavor!
Ingredients
Units
Scale
Dry Ingredients
- 2 cups self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 tsp cinnamon
Wet Ingredients
- 4 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
Mix-Ins
- 2 cups pecans (chopped)
- 1/2 cup coconut (shredded)
- 1/2 cup chocolate chips
Instructions
Prepare the Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two loaf pans.
- Mix Dry Ingredients: In a large mixing bowl, combine self-rising flour, granulated sugar, brown sugar, and cinnamon. Mix well.
- Combine Wet Ingredients: In another bowl, whisk together eggs, vegetable oil, and vanilla extract until smooth.
- Incorporate Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Add Mix-Ins
- Fold in Additions: Gently fold in chopped pecans, shredded coconut, and chocolate chips until evenly distributed.
Bake the Bread
- Transfer to Pan: Pour the batter into the prepared baking dish or loaf pans. Smooth the top with a spatula.
- Bake: Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Customizable Add-Ins: Substitute walnuts or almonds for pecans, or omit chocolate chips for a simpler version.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
