Sweet Alabama Pecanbread Delight

Sweet Alabama Pecanbread Delight is a moist, buttery dessert bar packed with chopped pecans and rich Southern flavor. It’s somewhere between a blondie and a pecan pie bar, and I love how easy it is to mix up in one bowl. With a slightly crisp top and a tender, chewy center, it’s the kind of treat that disappears fast—especially when I serve it warm.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple, but the result tastes like I’ve spent hours baking. The pecans toast right into the batter while baking, giving every bite a nutty crunch and buttery finish. It’s perfect for potlucks, holidays, or just when I want something sweet without a lot of fuss. Plus, it travels well, slices beautifully, and doesn’t need frosting—just a good cup of coffee or a scoop of ice cream on the side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Brown sugar

• Eggs

• Vegetable oil or melted butter

• Vanilla extract

• Baking powder

• Salt

• Chopped pecans

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment.

2. In a large bowl, I whisk together the eggs, oil, granulated sugar, and brown sugar until well combined.

3. I stir in the vanilla extract, then add the flour, baking powder, and salt, mixing just until smooth.

4. I fold in the chopped pecans evenly.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out with a few moist crumbs.

7. I let it cool in the pan before slicing into bars or squares.

Servings and timing

This recipe makes about 20 squares, depending on how I cut them. It takes around 10 minutes to prepare and 30–35 minutes to bake. I let it cool for at least 15 minutes before slicing for clean cuts.

Variations

Sometimes I add a touch of cinnamon or maple extract for more depth. I’ve also stirred in white chocolate chips or butterscotch chips to make it even more indulgent. For a slightly richer flavor, I use melted butter instead of oil. And when I want something extra sweet, I drizzle a little caramel or vanilla glaze over the top once it’s cool.

Storage/Reheating

I store the pecanbread bars in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week. They freeze beautifully—I wrap individual bars and thaw them at room temperature when needed. To reheat, I warm a square in the microwave for 10–15 seconds to bring back that soft, gooey texture.

FAQs

Can I use whole pecans instead of chopped?

I prefer chopped pecans for even distribution, but I’ve used halves for decoration on top or pulsed them coarsely if that’s what I have on hand.

Can I make this recipe gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking mix. I make sure it contains xanthan gum for the right structure.

Why is it called “pecanbread” if it’s not bread?

It’s more of a dessert bar or cake, but the name comes from its moist, sliceable texture. It’s not a yeast bread—it’s all about the pecans and sweetness.

Can I reduce the sugar?

I’ve reduced the sugar slightly and it still turns out well, but the texture becomes a bit less chewy. I don’t reduce it too much to keep that classic flavor and moisture.

What’s the best way to chop pecans?

I use a sharp knife or a food processor with a few quick pulses. I avoid over-processing so they don’t turn into pecan meal.

Conclusion

Sweet Alabama Pecanbread Delight is everything I love in a Southern-style dessert: simple, sweet, and full of buttery pecan flavor. Whether I’m making it for a party, a holiday table, or just because I have pecans on hand, this recipe always satisfies. It’s one of those go-to treats I know will turn out perfect every time.