1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or nonstick spray, then line it with parchment paper, leaving a little overhang on the long sides so you can lift the pecanbread out easily after baking.

2. If you would like extra nutty flavor, spread the chopped pecans on a baking sheet and toast them in the preheating oven for 5 to 7 minutes, just until fragrant and lightly deeper in color. Remove from the oven and let them cool while you start the batter.

3. In a large mixing bowl, whisk together the melted butter, granulated sugar, and light brown sugar until the mixture looks glossy and well combined with no big lumps of sugar remaining.

4. Add the eggs one at a time, whisking well after each addition so the batter becomes thick, smooth, and slightly lighter in color. Stir in the vanilla extract until evenly distributed.

5. In a separate medium bowl, whisk together the all purpose flour, baking powder, and salt.

6. Add the dry ingredients to the butter and egg mixture. Using a spatula or wooden spoon, gently fold everything together just until you no longer see streaks of dry flour. Avoid over mixing so the baked pecanbread stays tender and chewy.

7. Fold the chopped pecans into the batter until they are evenly spread throughout. The batter will be thick and heavy, similar to a blondie batter rather than a pourable cake batter.

8. Scrape the batter into the prepared pan and smooth it into an even layer, pushing it into all the corners. If using, sprinkle the extra granulated sugar evenly over the top for a light, crackly crust.

9. Bake for 25 to 30 minutes, or until the edges are deep golden brown and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs attached but no wet batter.

10. Set the pan on a wire rack and allow the Sweet Alabama Pecanbread to cool completely in the pan. Cooling helps the bars set so they slice cleanly and hold their shape.

11. Once cool, use the parchment overhang to lift the slab of pecanbread out of the pan. Place on a cutting board and cut into 12 large squares or smaller bars, depending on how you plan to serve them.

12. Serve at room temperature or slightly warm. Store leftovers in an airtight container at room temperature for up to 3 days, or wrap individual bars and freeze them for up to 2 months for an easy make ahead dessert or snack.