Southern Pecan Bread Pressure

This Southern-inspired Sweet Alabama Pecan Bread is a moist and tender treat with a delightful nutty crunch from toasted pecans and the rich undertones of cane syrup. Made easily in a pressure cooker, it’s perfect for cozy comfort any time you want a slice of Southern hospitality without the fuss of traditional baking.

I first tried this pecan bread when looking for a quick way to enjoy Southern flavors at home and now it’s become a favorite snack for the whole family, especially when served warm with butter.

Ingredients

• Two large eggs: which bind the batter and add richness
• Quarter cup sour cream: for moisture and tender crumb
• Half cup vegetable oil: helps keep the bread soft and moist
• One tablespoon Steen's Cane Syrup or light molasses: for deep, complex sweetness
• One teaspoon vanilla extract: to enhance overall flavor profile
• One cup self-rising flour: which acts as the leavening agent for perfect rise
• One and a half cups finely chopped pecans, divided: for layered nutty texture
• Two thirds cup granulated sugar: for balanced sweetness
• Two thirds cup light brown sugar: adds warmth and moisture
• Quarter teaspoon salt: to enhance flavors and balance sweetness

Ingredients

Choose fresh pecans that still have a nice crunch for the best texture and flavor.

Step-by-Step Instructions

Preheat and Prepare the Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit. Lightly grease your eight by eight inch glass baking pan or line it with parchment paper to prevent sticking.

Mix the Wet Ingredients:

Whisk together the eggs, sour cream, vegetable oil, cane syrup or molasses, and vanilla extract until the mixture is smooth and fully blended. This creates the flavorful moist base for your bread.

Combine Dry Ingredients:

In a separate bowl, mix the self-rising flour, granulated sugar, light brown sugar, salt, and one cup of chopped pecans evenly. Stir just until combined to avoid overworking the batter.

Fold Wet into Dry:

Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined to maintain a tender texture in the final bread.

Prepare for Pressure Cooking:

Pour the batter into the prepared pan and sprinkle the remaining half cup of pecans evenly on top for a crunchy finish.

Set Up Pressure Cooker:

Add one cup of water to your pressure cooker pot. Place a rack or trivet inside to keep the baking pan above the water level. Then carefully place your pecan bread pan on the rack.

Cook the Bread:

Lock the lid securely and set the float valve to sealing. Cook on high pressure for thirty-five minutes to bake the bread thoroughly.

Release Pressure and Check:

Allow the pressure to release naturally for ten minutes, then carefully release any remaining pressure manually. Open the lid and test doneness by inserting a toothpick in the center — it should come out clean.

Cool and Serve:

Let the bread cool before slicing into nine squares. This resting time lets the flavors build and the texture settle beautifully.

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One of my favorite parts is the toasted pecan topping which adds that perfect nutty crunch. A sweet family memory is enjoying this bread fresh from the cooker on chilly afternoons with a cup of strong coffee or hot tea.

Storage Tips

Wrap leftover pecan bread tightly in plastic wrap or place in an airtight container. Store in the refrigerator for up to a week or freeze for longer storage. When ready to eat, reheat slices in a toaster oven or air fryer for a few minutes to revitalize the crisp pecan topping and the tender crumb inside.

Ingredient Substitutions

You can substitute the cane syrup with light molasses for a deeper molasses flavor. Using Greek yogurt instead of sour cream works as well but may slightly alter texture. If self-rising flour is not available, combine all-purpose flour with baking powder and a pinch of salt to replicate it.

Serving Suggestions

This pecan bread shines when served warm alongside butter or a drizzle of honey. Pair it with a hot cup of coffee or tea for a comforting breakfast or snack. It also works well crumbled over yogurt or even spread with cream cheese for an indulgent twist.

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Cultural Context

Pecan bread is inspired by traditional Southern baking where pecans and molasses are staples. This recipe embraces the Southern penchant for moist cakes and breads infused with deep, comforting flavors often enjoyed during family gatherings and holiday meals.

Frequently Asked Questions

→ What gives this bread its moist texture?

The combination of sour cream and vegetable oil keeps the bread tender and moist without drying out during cooking.

→ How are the pecans used in this bread?

Chopped pecans are mixed into the batter and sprinkled on top for added texture and a nutty crunch.

→ What role does cane syrup play in this bread?

Cane syrup adds a subtle, rich sweetness with deep undertones that enhance the bread's flavor profile.

→ How does pressure cooking affect the bread?

Pressure cooking speeds up baking while maintaining moisture, resulting in a tender crumb and evenly cooked bread.

→ What is the best way to store leftovers?

Wrap leftover bread tightly and refrigerate or freeze. Reheat in a toaster oven or air fryer to restore crispness.

→ Can the bread be baked instead of pressure cooked?

Yes, it can be baked in a conventional oven; just adjust timing to ensure the bread is cooked through and moist.