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
Equipment
- 8x8-inch glass baking pan
Ingredients
- 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
Nutrition
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