Description
This delightful Alabama pecanbread combines a soft, cinnamon-infused bread with crunchy pecans, making it the perfect treat for any occasion. Sweet and savory, with a rich texture, this bread is ideal for breakfast, dessert, or a snack!
Ingredients
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- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, combine the flour, sugar, cinnamon, baking soda, and salt.
- Mix Wet Ingredients: In another large bowl, beat the softened butter and eggs together until light and fluffy. Add the buttermilk and vanilla extract, and mix well.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Add Pecans: Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Serve: Slice and enjoy your sweet, cinnamon pecanbread!
Notes
- For extra flavor, sprinkle a little cinnamon-sugar mixture on top of the bread before baking for a crispy, sweet crust.
- You can substitute the buttermilk with regular milk if needed, though buttermilk adds a richer flavor.
Nutrition
- Serving Size: 1 loaf (approximately 8 slices)
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg