SWEET ALABAMA PECANBREAD

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Sweet Alabama Pecanbread there are many quick and easy sweetbreads to make, but one that often gets ignored even though it can compete with rest is Sweet Alabama Pecanbread. The pecans add a wonderful bitter sweet flavor to the bread that complaints a variety of foods at the table. Serving the bread along side of bacon, country ham or corn beef hash will leave ever guest at your table amazed. It can also make a wonderful dessert by adding a side of ice cream or topping it with cinnamon glazed apples. Just don’t forget to serve it with a nice sipping bourbon. The sweetbread also makes a good snack or on the go breakfast.

Sweet Alabama Pecan Bread

After getting the basic recipe down there are simple variations that can be done to add a unique flavor to the bread. Try adding 3-4 slices of cooked and crumbled bacon to the mixture or some chopped apples sautéed in butter and a little bit of dark rum. Subsisting a small portion of the sugars with either maple syrup or honey is also an option.

Ingredients

2 cups pecans, finely chopped

1 1/2 cups self-rising flour

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

4 large eggs, beaten

1 teaspoon vanilla extract

1/4 teaspoon salt

Directions:

Begin by preheating the oven to 350 degrees Fahrenheit. In a large metal bowl combine both the brown and white sugars with the vegetable oil and eggs.

Stir with a wooden spoon until the mixture is smooth and there are no clumps of sugar.

Add the flour, vanilla extract and salt. Stir until the flour is even distributed throughout the mixture.

Fold in the pecans making sure the pecans do not settle to the bottom.

Lightly grease a 9 x 13 inch baking dish with butter or a non stick spray.

Pour the batter into the pan and place it into the oven. The bread should bake for 30-35 minutes. Half way through the bake rotate the pan 180 degrees to ensure the bread is evenly baked.

To tell when the bread is finished insert a toothpick in the middle. If it comes out clean the bread is done.

Set it aside for 15 minutes to cool before cutting.

Recipe adapted from Just A Pinch

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