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 (divided)
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F. Then, grab an 8×8-inch glass baking pan or brownie pan and give it a quick spray with Baker’s Release spray. This ensures the bread won’t stick, making cleanup a breeze.
- Mix the Wet Ingredients: In a mixing bowl, stir together the eggs, sour cream, vegetable oil, cane syrup, and vanilla extract until smooth. I like using a whisk for this step it helps blend everything evenly.
- Combine the Dry Ingredients: In a separate bowl, mix the self-rising flour, 1 cup of the chopped pecans, both types of sugar, and the salt. Stir gently to combine.
- Bring It All Together: Pour the wet ingredients into the dry ingredients and stir until the batter is fully combined. Be careful not to overmix; you want the texture to stay light and airy.
- Add the Finishing Touches: Pour the batter into your prepared pan and sprinkle the remaining pecans on top. Not only does this look beautiful, but it also adds a nice crunch to every bite.
- Bake to Perfection: Pop the pan into the oven and bake for about 40 minutes. To check if it’s done, insert a toothpick into the center of the bread. If it comes out clean (or with just a few crumbs), it’s ready!
- Cool and Slice: Let the bread cool in the pan before slicing it into nine squares (a 3×3 grid). Trust me, waiting is hard, but it’s worth it the flavors deepen as it cools.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 square
- Calories: 261 kcal
- Sugar: 26g
- Sodium: 61mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 53mg