Sweet Alabama Pecan Bread  is  not  a bread per se, but more of a  coffee cake that tastes very much like pecan pie.

Sweet Alabama Pecan Bread

By Sue Lau | Palatable Pastime

Sweet Alabama Pecan Bread is my recipe of the day. This recipe  is like  a cross  between a  tea loaf or bread and a kuchen.  It is  very  moist and not  overly sweet. The top  is  crunchy  from  the  sugar and  it  has a crunch from  the pecans as well.

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I used a little bit  of Steen’s cane syrup in  it but  I know  you can’t get that everywhere. If you need to sub,  you can try using a dark brown sugar instead of light brown sugar. Or you  can switch  to a light molasses or sorghum. Honey and  maple  syrup are  also possibilities. But remember those will take the flavor to a different zip code.

This  is  perfect for breakfast or brunch. And  would also be  nice in the afternoons with a cup of hot tea or coffee. And even though  it has no frosting  or glaze as such, it would be wonderful for dessert.

Sweet Alabama Pecan Bread

The flavor in  this  is  very nearly like pecan pie, even though pie can be a bit too sweet. I’m thinking this would be  fab on  a holiday dessert table. Or something you can bake ahead for Christmas morning. Nibble on  it  while the kids rip open Santa’s haul.

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Sweet Alabama Pecan Bread

Sweet Alabama Pecan Bread

Sue Lau

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Bread, Breakfast, Cake

Cuisine American, Southern

Servings 9

Calories 350 kcal

Equipment

• 8x8-inch glass baking pan

Ingredients

  

1x2x3x

• 2 large eggs
• 1/4 cup sour cream
• 1/2 cup vegetable oil
• 1 tablespoon Steen's Cane Syrup or light molasses
• 1 teaspoon vanilla extract
• 1 cup self-rising flour
• 1-1/2 cups finely chopped pecans
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar
• 1/4 teaspoon salt

Instructions

 

• Preheat oven to 350F.
• Spray an 8x8-inch glass baking pan or brownie pan with Baker's Release spray.
• Stir together the eggs, sour cream, vegetable oil, cane syrup, and vanilla extract until smooth.
• In a separate mixing bowl, stir together the flour, 1 cup of the chopped pecans, both types of sugar, and the salt.
• Combine the wet and dry ingredients and pour the batter into the prepared baking pan.
• Top with remaining pecans.
• Bake for 40 minutes or until a toothpick inserted into the batter is removed without wet batter sticking to it.
• Cool in the pan and slice into 9 servings (3x3).

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 350kcalCarbohydrates: 44gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 40mgSodium: 89mgPotassium: 82mgFiber: 1gSugar: 33gVitamin A: 96IUVitamin C: 1mgCalcium: 32mgIron: 1mg

Keyword coffee cake

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