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
- 1½ cups finely chopped pecans, divided
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 1/4 teaspoon salt
Instructions
- Heat your oven to 350°F and generously grease an 8×8-inch glass baking pan with cooking spray or butter.
- In a medium bowl, whisk together the eggs, sour cream, vegetable oil, cane syrup, and vanilla extract until smooth.
- In a separate large bowl, stir together the self-rising flour, 1 cup of chopped pecans, both sugars, and salt until evenly mixed.
- Pour the wet ingredients into the dry ingredients and gently stir until combined. Do not overmix.
- Spread the batter evenly in the prepared pan and sprinkle remaining chopped pecans on top.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely in the pan before cutting into 9 squares.
Notes
- This Southern-style quick bread has a tender, moist crumb thanks to the sour cream and oil.
- Steen’s cane syrup or light molasses adds deep, sweet flavor.
- Using self-rising flour simplifies the recipe – no need to measure baking powder separately.
- Keeps well at room temperature for several days and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Freshly Baked Breads
- Method: Quick Bread
- Cuisine: Southern
- Diet: Vegetarian