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Cinnamon Sweet Alabama Pecan Bread

This scrumptious bread combines warm cinnamon with rich Alabama pecans, offering a delightful fluffy texture perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Provides the structure, yielding a tender crumb.
  • 1 tsp baking powder For the perfect rise, ensures your bread is light and fluffy.
  • 0.5 tsp baking soda Works in tandem with baking powder for extra lift.
  • 0.5 tsp salt Essential for enhancing the flavors of all the ingredients.
  • 1 tsp ground cinnamon The warm spice that infuses the bread with its signature flavor.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Adds richness and a creamy texture.
  • 0.75 cups brown sugar, packed Provides sweetness and a hint of molasses flavor.
  • 2 large eggs Binding the ingredients together and adding moisture.
  • 1 tsp vanilla extract Enhances the overall flavor profile with its aromatic essence.
  • 0.5 cups sour cream Adds moisture, keeping the bread soft and tender.
Add-ins
  • 1 cup chopped Alabama pecans Introduces a delightful crunch and nutty flavor.
  • 0.25 cups sugar (for sprinkling) Creates a sweet caramelized top.
  • 1 tsp cinnamon (for sprinkling) A final touch of warmth added on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing and flouring it or lining it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this mixture aside.
Mixing
  1. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 to 4 minutes.
  2. Beat in the eggs one at a time, ensuring each one is well incorporated before adding the next. Follow with the vanilla extract.
  3. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix just until combined to avoid overworking the batter.
  4. Gently fold in the chopped Alabama pecans, being careful not to deflate the batter.
Baking
  1. Pour the batter into your prepared loaf pan. In a small bowl, mix together the sugar and cinnamon, then sprinkle generously over the batter.
  2. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cover the top with aluminum foil if it begins to brown too quickly.
  3. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

For an extra burst of flavor, consider toasting the pecans beforehand. Optional: Add chocolate chips or dried fruit for variety. To speed up prep time, use a food processor for chopping pecans.