Blueberry Cinnamon Sweet Alabama Pecan Bread
Ingredients:
2 cups pecans, finely chopped
1 1/2 cups self-rising flour
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries, lightly coated in flour
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, combine the chopped pecans, self-rising flour, granulated sugar, brown sugar, and ground cinnamon.
In a separate bowl, whisk together the vegetable oil, beaten eggs, vanilla extract, and salt.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Gently fold in the blueberries that have been lightly coated in flour to prevent them from sinking.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips and Variations:
For a richer flavor, substitute melted butter for the vegetable oil.
Add a streusel topping by combining 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons melted butter, and 1/2 teaspoon cinnamon. Sprinkle over the batter before baking.
If you don’t have self-rising flour, make your own by combining 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Serve the bread warm or at room temperature for the best flavor.
