Ingredients:
- 2 cups pecans, finely chopped
- 1 ½ cups self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
For Honey Butter Glaze (optional but amazing):
- ½ cup butter (1 stick), melted
- ½ cup honey
- Pinch of salt
Instructions:
- Preheat oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together the vegetable oil, beaten eggs, and vanilla extract until smooth.
- Add sugars: Stir in both the granulated sugar and brown sugar until fully combined.
- Incorporate dry ingredients: Gradually fold in the self-rising flour until just combined (do not overmix).
- Add pecans: Stir in the chopped pecans, spreading them evenly throughout the batter.
- Bake: Pour batter into the prepared dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare honey butter glaze (optional): In a small saucepan, melt the butter and whisk in the honey with a pinch of salt until smooth.
- Finish bread: While the pecanbread is still warm, drizzle or brush the honey butter glaze over the top. Allow to soak in before slicing.
Tips:
- You can toast the pecans lightly before adding for a deeper nutty flavor.
- Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- This bread is rich, sweet, and moist—best served in small squares like a dessert bar.
Perfect 👌 Let’s expand your Honey Butter Sweet Alabama Pecanbread into a fuller version with history + methods.
History
Pecanbread has its roots in the Southern United States, particularly in states like Alabama, Georgia, and Mississippi, where pecans grow in abundance. Pecans were introduced to the South in the 1700s, and by the 19th century, they became a staple in Southern desserts. Families often baked pecan pies, pralines, and sweet breads as a way to showcase the nut’s buttery richness.
This specific version, often called Sweet Alabama Pecanbread, is thought to have originated as a church potluck and family reunion recipe. It is beloved for its ease (no mixer required), its rich flavor, and its versatility as both a dessert and a sweet snack. The addition of a honey butter glaze is a more modern twist, blending the old-fashioned pecanbread with the comforting flavors of Southern honey butter often served with biscuits.
- 2 cups pecans, finely chopped
- 1 ½ cups self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
For Honey Butter Glaze (optional):
- ½ cup butter (1 stick), melted
- ½ cup honey
- Pinch of salt
Methods
1. Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or line with parchment for easy removal.
2. Mixing
- In a large mixing bowl, whisk together the oil, eggs, and vanilla extract until smooth.
- Add both sugars and mix until well combined.
- Gradually fold in the self-rising flour, stirring gently to avoid overmixing.
- Add the chopped pecans, stirring until evenly distributed.
3. Baking
- Pour the batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
4. Honey Butter Glaze (optional but traditional in some modern versions)
- Melt the butter in a small saucepan.
- Whisk in the honey and a pinch of salt until smooth.
- While the pecanbread is still warm, drizzle or brush the glaze over the top, letting it soak in.
5. Serving
- Allow the bread to cool slightly before cutting into squares.
- Serve warm or at room temperature with tea, coffee, or milk.