Southern Pecan Bread Comfort (Printer-Friendly)
Moist Southern-style pecan bread with toasted nuts and cane syrup, tender and richly flavored.
# The Ingredients You'll Need:
→ Main ingredients
01 -
2 large eggs
02 -
¼ cup sour cream
03 -
½ cup vegetable oil
04 -
1 tablespoon Steen's cane syrup or light molasses
05 -
1 teaspoon vanilla extract
06 -
1 cup self-rising flour
07 -
1½ cups finely chopped pecans, divided
08 -
⅔ cup granulated sugar
09 -
⅔ cup light brown sugar
10 -
¼ teaspoon salt
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Grease an 8x8-inch glass baking pan or line it with parchment paper.
02 -
Whisk together eggs, sour cream, vegetable oil, cane syrup (or molasses), and vanilla extract until smooth and well blended.
03 -
In a separate bowl, mix self-rising flour, granulated sugar, light brown sugar, salt, and 1 cup of chopped pecans until just combined.
04 -
Pour the wet ingredients into the dry ingredients and gently fold until combined.
05 -
Pour the batter into the prepared pan and sprinkle the remaining ½ cup pecans evenly on top.
06 -
Pour 1 cup of water into the pressure cooker pot. Place a rack or trivet inside and set the baking pan on top. Lock the lid and set the float valve to sealing.
07 -
Cook at high pressure for 35 minutes, then allow a natural pressure release for 10 minutes before slowly releasing any remaining pressure.
08 -
Remove the lid and test doneness with a toothpick; it should come out clean. Let cool completely before slicing into 9 squares.
# Extra Tips:
01 -
Wrap leftovers tightly and store in the refrigerator or freezer. Reheat in a toaster oven or air fryer to restore pecan crunch and tender texture.