Cinnamon Sweet Alabama Pecan (Print)
Soft bread with toasted pecans and a hint of cinnamon. Perfectly sweet and buttery.
# Ingredients:
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
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1 cup (2 sticks) unsalted butter, melted and slightly cooled
05 -
2 cups granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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½ teaspoon salt
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1 cup buttermilk (room temperature)
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1 ½ cups chopped pecans (lightly toasted)
→ Optional Cinnamon Sugar Topping
12 -
2 tablespoons granulated sugar
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1 teaspoon cinnamon
# Directions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or two smaller loaf pans. You can also line with parchment for easy removal.
02 -
In a large bowl, whisk together melted butter and sugar until smooth. Beat in the eggs one at a time, followed by vanilla extract. In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined (don’t overmix). Fold in chopped pecans.
03 -
Pour batter into prepared pan(s). If using, mix cinnamon and sugar for topping and sprinkle over the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.