Pecan Molasses Bread

Pecan Molasses Bread on a white platter on a wooden table

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4.86 from 14 votes

A simple and easy sweet (but not too sweet) bread that's perfect for breakfast, snacks or dessert.

Prep Time15

Cook Time40

Total Time55

Course: Snack

Cuisine: American

Servings: slices

Calories: 342kcal

Author: Don Baiocchi

Ingredients

½ cup raw pecans
2 cups blanched almond flour
½ teaspoon fine sea salt
½ teaspoon baking soda
¼ cup avocado oil
¼ cup honey
¼ cup molasses
2 eggs
½ teaspoon vanilla

Instructions

Heat the oven to 350 degrees.
Add the pecans to a dry skillet large enough for them to be in a single layer. Put the skillet over medium heat and toast the pecans, tossing occasionally, until they look darker in spots and you can smell them. Be vigilant! They can burn quickly. Once done, remove to a bowl and let cool.
Meanwhile, in a large bowl, add all the dry ingredients. Sift the almond flour if need be (if you store it in the fridge, it could be clumpy).
In a medium bowl, add all the wet ingredients. For easy pouring, add the oil to the measuring cup first, then the honey and molasses. Blend all the wet ingredients with a hand mixer or by hand.
Coarsely chop the pecans. You want some larger chunks and some smaller pieces.
Add the wet ingredients to the dry ingredients and blend with a spatula. Stir in half of the pecans (about 1/4 cup).
Grease either a 7x3" bread pan for a smaller, yet more traditionally shaped loaf or a 9x5" pan for a lower but wider (yet still pretty normal-looking) loaf; either way, line the pan with parchment paper with flaps long enough on either side to pull the bread out and grease the paper. Pour in the batter, smooth with a spatula, sprinkle the remaining pecans over the top and gently press them into the batter a bit so they don't fall off later.
Bake for 20 minutes. Rotate the pan for even heating and bake for 20 minutes more, or until a toothpick dipped into the middle comes out mostly clean with just a few crumbs attached. Place the loaf pan on a cooling rack to cool for at least 20 minutes. You may need to run a knife around the edges of the bread to loosen it to help get the bread out. A thin, silicone spatula (the kind for flipping, not stirring) can also be really handy in slipping down the side of the bread and a bit underneath to loosen it.

Notes

Makes 8-10 slices.

Try to have all your ingredients at room temperature. They blend better that way.

This bread keeps incredibly well. I kept it in Tupperware on top of my fridge and it still tasted good a week later. You can also freeze it: wrap it in plastic wrap and put it in a freezer-grade plastic bag, smooshing (technical term) out the air before you seal it. It should keep up to 3 months this way.

To freeze slices, insert a small piece of parchment paper between each slice, wrap all together in plastic wrap and proceed as above.

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