Sweet Alabama Pecan Bread – Moist Southern Dessert Loaf

Preheat oven to 325°F (163°C). Grease a 9×13-inch baking dish or two 9×5 loaf pans.
In a large bowl, whisk together brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
In another bowl, mix flour, baking powder, and salt.
Add dry ingredients to wet and stir until just combined.
Fold in chopped, toasted pecans.
Pour batter into prepared pan(s) and smooth the top.
Bake for 40–45 minutes (9×13 pan) or 50–55 minutes (loaf pans), or until golden and a toothpick comes out clean.
Cool slightly before slicing. Serve warm, room temp, or cold—it’s good any way you cut it.
Tips & Variations
Toast your pecans—this is non-negotiable for full flavor
Swap oil for melted butter if you want a richer, more cake-like loaf
Add a splash of bourbon for depth
Top with a brown sugar glaze or drizzle of maple syrup
Fold in white chocolate chips for a modern twist
Note
Don’t overmix—this is a quick bread, not a layer cake. Stir just until the flour disappears, then stop.