Description
Cinnamon Sweet Alabama Pecan Bread is a moist, buttery quick bread bursting with warm cinnamon spice and crunchy pecans. Finished with a sweet, slightly crisp crust, it’s perfect for breakfast, dessert, or a cozy snack.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 3/4 cup milk
- 1/2 cup vegetable oil or melted butter
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (toasted for more flavor)
- Optional topping: 1 tablespoon brown sugar + 1/2 teaspoon cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk eggs, milk, oil or melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined—do not overmix.
- Fold in chopped pecans.
- Pour batter into prepared loaf pan and smooth the top.
- Optional: Sprinkle cinnamon-sugar topping or extra pecans on top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Toasting the pecans enhances flavor but is optional.
- Use half whole wheat flour for a nuttier texture.
- Store at room temperature for 3 days or refrigerate up to 5 days.
- Drizzle with a glaze for a sweeter presentation.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
