Sweet Alabama pecan bread is believed to have roots in Alabama, emerging around the early 20th century. Often baked as a quick bread, a notable variation by developer Jessica Morone is prepared in a rectangular cake pan, enhancing its flavor and texture. Morone describes this rendition as sweet, nutty, and rich, resembling a blondie. It utilizes vegetable oil for a moist and chewy consistency, while the addition of finely chopped pecans lends a buttery crunch, making it a delightful treat for any occasion.
"Texturally and flavor-wise, it's more like a blondie. The flavor is sweet and nutty, with a rich, caramelized taste. The pecans add a buttery crunch to every bite of this bread."
"It still tastes rich and buttery, and the texture is moist, chewy, and almost gooey."
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