Sweet Alabama Pecan Bread
This delightful bread combines the rich flavor of pecans with a tender crumb, perfect for breakfast, snacks, or dessert, evoking warm Southern memories.
Ingredients
Wet Ingredients
- 2 large eggs giving richness and a lovely texture
- 1/4 cup sour cream adding creamy moisture
- 1/2 cup vegetable oil ensuring tender loaf
- 1 tablespoon Steen's cane syrup or light molasses for a hint of sweetness
- 1 teaspoon vanilla extract imparting a warm, aromatic essence
Dry Ingredients
- 1 cup self-rising flour providing fluffiness to the bread
- 1 1/2 cups finely chopped pecans divided, their crunch enhances the flavor
- 2/3 cup granulated sugar adding the perfect amount of sweetness
- 2/3 cup light brown sugar packed to contribute a rich, caramel note
- 1/4 teaspoon salt balancing the flavors
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch glass baking pan.
- In a medium bowl, whisk the eggs, sour cream, vegetable oil, cane syrup, and vanilla extract until smooth.
- In a separate large bowl, stir together the self-rising flour, 1 cup of chopped pecans, both sugars, and salt.
- Pour the wet ingredients into the dry ingredients and stir gently until combined, leaving some lumps.
- Spread the batter in the baking pan and sprinkle the remaining chopped pecans on top.
Baking
- Bake for approximately 40 minutes, or until a toothpick comes out clean or with moist crumbs.
- Let the bread cool in the pan completely before slicing into 9 squares.
Notes
Ensure ingredients are at room temperature for better mixing. Measure flour accurately to avoid packing. Don't worry about lumps in the batter.