Can I make this recipe ahead of time?

Yes, Sweet Alabama Pecan Bread can be baked ahead of time and stored for later. Simply store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it and enjoy it within a week. You can also freeze it for up to 3 months if needed.

Can I substitute the sour cream in the recipe?

Yes, if you don’t have sour cream, you can substitute it with Greek yogurt or buttermilk. Both options will provide a similar tangy flavor and moisture, ensuring the bread stays soft and tender.

Can I use a different type of syrup instead of Steen’s Cane Syrup?

While Steen’s Cane Syrup adds a unique depth of flavor, you can substitute it with light molasses, dark brown sugar, or even maple syrup. Keep in mind that these alternatives will change the flavor profile slightly, but they will still work well in the recipe.

How can I make this bread gluten-free?

To make this bread gluten-free, simply replace the self-rising flour with a gluten-free all-purpose flour blend. Make sure the flour blend contains a binder, such as xanthan gum, to help achieve the right texture.

Honey Butter Sweet Alabama Pecan Bread – 1 Simple Recipe

Name: Honey Butter Sweet Alabama Pecan Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
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

Description

Honey Butter Sweet Alabama Pecan Bread is a rich, moist treat that combines the flavors of honey butter with the crunch of pecans. This Southern-inspired bread is perfect for breakfast, brunch, or dessert, offering a delightful texture with a hint of sweetness and a satisfying nutty crunch.

Ingredients

Scale

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

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Instructions

Preheat oven to 350°F (175°C). Grease an 8×8-inch glass baking pan with baker’s spray or butter.
In a large bowl, whisk together eggs, sour cream, vegetable oil, Steen’s cane syrup, and vanilla extract until smooth.
In a separate bowl, combine self-rising flour, 1 cup of chopped pecans, granulated sugar, light brown sugar, and salt. Mix well.
Gradually stir the dry ingredients into the wet ingredients, ensuring the batter is smooth.
Pour the batter into the prepared baking pan. Top with the remaining 1/2 cup of chopped pecans.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10-15 minutes, then slice into 9 pieces.

Notes

Don’t overmix the batter, as it can lead to a denser loaf.
Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, the bread is done.
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Bread, Breakfast, Cake
Method: Baking
Cuisine: American, Southern

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 33g
Sodium: 89mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 44g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg