When the mood to bake strikes you and you’re wondering what you should whip up, don’t fall back on the standard banana or zucchini breads. Not that we don’t love them, but there’s another, tastier dish you should make instead: sweet Alabama pecanbread. Same or similar ingredients that you’d use for either of the other two breads, but with a hearty amount of pecans to bring a sweet nuttiness to the bread that adds the best flavor and crunch when you bite into it.
People tend to feel that making bread is intimidating, which is what makes banana bread such an appealing alternative, but we’re pretty sure this is about to become your next go-to sweet bread. Perfect as a quick breakfast when you’re on-the-go, or for a little afternoon pick-me-up after a long day.
And of course, if there’s any left by the time you finish dinner, then, by all means, it makes a great dessert as well! Under 10 ingredients and you’ve got yourself a versatile dish with amazing flavor. A quick culinary trip to Alabama will definitely have you hooked once you try this!
Serves 12-16; 1 hour
- 2 cups pecans, finely chopped
- 1 1/2 cups self-rising flour
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- In a large bowl, use a wooden spoon to stir together sugars (white and brown), eggs and oil until fully incorporated.
- Stir in flour and salt until incorporated, then mix in vanilla and fold in pecans.
- Pour batter into greased baking dish, then place in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.
- Remove dish from oven and let cool at least 15 minutes before slicing and serving.
Recipe adapted from Just A Pinch