Cinnamon Sweet Alabama Pecanbread
This delightful Cinnamon Sweet Alabama Pecan Bread combines the richness of pecans with the warm flavor of cinnamon, making it a perfect treat for breakfast or a snack. It's moist, flavorful, and easy to prepare.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 whisk
- 1 rubber spatula
- 1 loaf pan (9x5 inches)
- 1 oven
- 1 cooling rack
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 teaspoon ground cinnamon
- 0.5 cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 1 cup pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the loaf pan.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk the dry ingredients together until well mixed.
- In another bowl, cream the softened butter and granulated sugar using a rubber spatula or whisk until light and fluffy.
- Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
- Fold in the chopped pecans gently with the spatula.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven for about 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 cooling rack to cool completely.
Notes
For added flavor, consider sprinkling some cinnamon sugar on top of the batter before baking.
This bread can be stored in an airtight container at room temperature for several days or frozen for longer preservation.
Serve toasted with butter for a delicious breakfast treat!