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Cinnamon Sweet Alabama Pecanbread

A delightful Southern sweet bread infused with cinnamon and pecans, perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar Adjust sweetness as desired
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Additional Ingredients
  • 1 cup chopped pecans Can substitute with walnuts or almonds

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a loaf pan with oil or butter.
  3. In a large bowl, whisk together the flour, sugar, baking soda, ground cinnamon, and salt.
  4. In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  5. Gradually fold the wet mixture into the dry ingredients until just combined.
  6. Gently stir in the chopped pecans.
  7. Pour the batter into the prepared loaf pan, smoothing the top.
Baking
  1. Place the pan in the preheated oven and bake for about 50-60 minutes or until a toothpick comes out clean.
  2. Remove the Pecanbread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3-4 days, or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds.