Soft Alabama Sweet Pecan Loaf
This tender, Southern-inspired pecan loaf offers a rich, buttery crumb brimming with caramelized sweetness and a satisfying nutty crunch. Perfectly moist and filled with roasted pecans, it makes a delightful addition to any festive table, potluck spread, or casual afternoon treat.
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Servings: 8
Ingredients
- 2 cups pecans finely chopped
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- 1 cup packed golden brown sugar
- 4 whole eggs large
- 1 cup granulated white sugar
- 1½ cups plain all-purpose flour
- 2 teaspoons baking powder
- 1 cup neutral oil such as vegetable or melted unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch rectangular baking dish, or line the base with parchment paper for easy removal.
- In a large bowl, whisk together the granulated sugar, brown sugar, oil or melted butter, and eggs until the mixture becomes smooth and well-blended.
- In a separate medium bowl, combine the flour, baking powder, and salt. Stir these dry ingredients together until evenly mixed.
- Gradually incorporate the flour mixture into the bowl with the wet ingredients, stirring just until everything is fully incorporated. Avoid over-mixing.
- Add the vanilla extract and blend briefly to distribute the flavor evenly.
- Fold in the chopped pecans gently, ensuring they are spread consistently throughout the batter.
- Transfer the batter to the prepared baking dish, smoothing the top with a spatula. Place in the preheated oven and bake for 30 to 35 minutes, or until the surface is golden and a toothpick inserted into the center emerges clean.
- Once baked, allow the loaf to cool completely in the pan before slicing into squares or bars. Serve at room temperature or lightly warmed for best taste and texture.