Sweet Alabama Pecan Bread: Pressure Cooker Style
This Southern-inspired pecan bread is moist and tender thanks to sour cream and oil, with a nutty crunch from toasted pecans and rich undertones of cane syrup — easily made in your pressure cooker for cozy comfort any time.
Equipment
- 1 8x8-inch glass baking pan
Ingredients
Main ingredients
- 2 large eggs
- ¼ cup sour cream
- ½ cup vegetable oil
- 1 tablespoon Steen's Cane Syrup or light molasses
- 1 teaspoon vanilla extract
- 1 cup self-rising flour
- 1 ½ cups finely chopped pecans divided
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar
- ¼ teaspoon salt
Instructions
Instructions
- Preheat oven to 350F. Grease your 8x8-inch glass pan or line it with parchment.
- Whisk together eggs, sour cream, vegetable oil, cane syrup (or molasses), and vanilla extract until smooth and well blended.
- In a separate bowl mix self-rising flour, granulated sugar, light brown sugar, salt, and 1 cup of the chopped pecans. Stir until just combined.
- Pour the wet ingredients into the dry and gently fold to combine. Pour batter into the prepared pan. Sprinkle the remaining pecans on top.
- Pour 1 cup of water into your pressure cooker pot. Set a rack or trivet inside and place your pan on top of it. Lock lid and set float valve to sealing.
- Cook on high pressure for 35 minutes.
- Let the pressure release naturally for 10 minutes, then slowly release remaining pressure.
- Open the lid and check with a toothpick — if it comes out clean, it's done.
- Let cool before slicing into 9 squares and serving.
Notes
Wrap leftovers tightly and store in the fridge or freezer. Reheat in toaster oven or air fryer to recapture pecan crunch and tender crumb.