A nutty, cinnamon-spiced Alabama Pecan Bread with a moist and tender crumb. Perfect for a cozy snack, holiday treat, or breakfast indu

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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Combine Wet Ingredients:
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, beaten eggs, vegetable oil, and vanilla extract until smooth and creamy.
Add Dry Ingredients:
- Gradually add the self-rising flour, salt, and ground cinnamon to the wet ingredients. Mix until just combined. Do not overmix.
Incorporate the Pecans:
- Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Pour and Bake:
- Pour the batter into the prepared baking dish, spreading it out evenly with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool and Serve:
- Allow the bread to cool in the baking dish for at least 15 minutes before slicing. Serve warm or at room temperature.

Nut Alternatives: Substitute pecans with walnuts or almonds if preferred.
Make It Extra Sweet: Drizzle the bread with a powdered sugar glaze or serve with a dollop of whipped cream for a dessert-like twist.
Storage Tips: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. Freeze individual slices for up to 3 months.
Flavor Enhancements: Add a pinch of nutmeg or a handful of raisins for added warmth and texture.
Storage Tips: Cover and store the cake in the refrigerator for up to 5 days.
Variations: Add a layer of crushed pineapple between the cake and whipped topping for a tropical twist.
Make Ahead: This cake tastes even better the next day, as the soaking mixture fully saturates the cake layers.