Sweet Alabama Pecan Bread (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
2 large eggs
02 -
1/4 cup sour cream
03 -
1/2 cup vegetable oil
04 -
1 tablespoon Steen's cane syrup or light molasses
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1 cup self-rising flour
07 -
1½ cups finely chopped pecans, divided
08 -
2/3 cup granulated sugar
09 -
2/3 cup light brown sugar, packed
10 -
1/4 teaspoon salt
# Instructions:
01 -
Heat your oven to 350°F and generously grease an 8x8-inch glass baking pan with cooking spray or butter to prevent sticking.
02 -
In a medium bowl, whisk together the eggs, sour cream, vegetable oil, cane syrup, and vanilla extract until the mixture is smooth and well combined.
03 -
In a separate large bowl, stir together the self-rising flour, 1 cup of the chopped pecans (save the rest for topping), both sugars, and salt until evenly mixed.
04 -
Pour the wet ingredients into the dry ingredients and gently stir just until everything is combined. Don't overmix - a few lumps are perfectly fine.
05 -
Spread the batter evenly in your prepared baking pan, then sprinkle the remaining chopped pecans over the top for a beautiful, crunchy finish.
06 -
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and set.
07 -
Let the bread cool completely in the pan before cutting into 9 squares (3x3 pattern). This helps it hold together nicely when sliced.
# Notes:
01 -
This Southern-style quick bread has a tender, moist crumb thanks to the sour cream and oil combination.
02 -
Steen's cane syrup is a Louisiana favorite, but light molasses works just as well for that deep, sweet flavor.
03 -
Using self-rising flour makes this recipe super simple - no need to measure baking powder separately.
04 -
The bread keeps well covered at room temperature for several days and freezes beautifully for longer storage.