Cinnamon Sweet Alabama Pecanbread
This delightful Cinnamon Sweet Alabama Pecan Bread is a deliciously moist quick bread flavored with cinnamon and packed with crunchy pecans. Perfect for breakfast, brunch, or a sweet snack, this recipe brings a taste of the South to your table.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 9x5-inch loaf pan
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 oven
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 0.5 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 2 tablespoons additional cinnamon sugar for topping Mix with 1 teaspoon cinnamon.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, mix the melted butter, eggs, buttermilk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Be careful not to overmix. Fold in the chopped pecans.
- Transfer the batter into the prepared loaf pan, smoothing the top with the spatula. Sprinkle the cinnamon sugar mixture evenly over the top.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added flavor, consider mixing some of the pecans with the batter and topping the bread with whole pecans before baking.
This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Serve it warm with butter for a delightful treat!