Indulge in the warm, comforting flavors of the South with this delicious Cinnamon Sweet Alabama Pecan Bread. Perfect for breakfast, brunch, or as a snack with your favorite hot beverage.
Author:Laura
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Yield:1 loaf (about 12 slices)
Category:Baked Goods
Method:Baking
Cuisine:Southern
Diet:Vegetarian
Ingredients
Dry Ingredients:
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tbsp ground cinnamon
Wet Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
1 cup packed light brown sugar
4 large eggs
2 tsp vanilla extract
1 cup chopped pecans (toasted for extra flavor)
½ cup sour cream or buttermilk
Instructions
Preheat oven: Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or two smaller loaf pans.
Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Prepare dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture, alternating with sour cream or buttermilk. Mix just until combined — don’t overmix.
Add pecans: Fold in the chopped pecans.
Bake: Pour the batter into the prepared pan(s) and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Optional topping: Before baking, sprinkle the top with a mixture of 2 tbsp sugar, 1 tsp cinnamon, and 2 tbsp chopped pecans for a sweet crunchy top crust.
Notes
To enhance the flavor, consider toasting the pecans before adding them to the batter.
This bread freezes well, so you can make an extra loaf to enjoy later.