There’s something magical about the aroma of Cinnamon Sweet Alabama Pecan Bread wafting through the house it’s like your kitchen is giving you a warm Southern hug. Whether you’re juggling Zoom calls, snack requests, or just trying to sneak in a moment of calm, this is the sweet al moment you deserve. Packed with toasted pecans and kissed with cinnamon, this Alabama bread is rich, comforting, and just rustic enough to feel like home.
This isn’t your run-of-the-mill quick bread. Oh no, this is a tried-and-true Alabama dessert one of those pass-it-down-for-generations kind of recipes. It straddles the line between a sweet bread and an Alabama cake in the best way possible. Moist, nutty, and with just the right balance of crunchy top and soft center, it’s one of those “just one more slice” situations. Trust me.
Why You’ll Love This Cinnamon Sweet Alabama Pecan Bread
- Ridiculously easy. If you can stir, you can make it.
- No mixer required. Just a bowl, a spoon, and some enthusiasm.
- Perfectly Southern. Think sweet al nostalgia wrapped in pecan-studded bliss.
- Versatile. Serve it as breakfast, dessert, or a midnight snack (no judgment here).
- Crowd-pleaser. This is one of those Alabama cake recipes that gets recipe requests every time.
How to Make Cinnamon Sweet Alabama Pecan Bread
Step-by-Step Instructions
1. Toast those pecans.
Start by spreading your chopped pecans on a baking sheet and toasting them at 350°F for about 5–7 minutes. This brings out that deep, nutty flavor and gives the bread a more grown-up taste. Let them cool while you prep the rest.
2. Mix dry ingredients.
In a large bowl, whisk together the self-rising flour, brown sugar, white sugar, and salt. This combo gives the bread structure and that sweet, slightly caramelized flavor we’re going for. Self-rising flour is key here it gives you that perfect rise without any extra fuss.
3. Add the wet stuff.
Stir in the vegetable oil, eggs, and vanilla extract. No need for a mixer just grab a sturdy spoon and mix until everything’s combined. Your batter will be thick, almost like brownie batter, and that’s exactly what we want.
4. Fold in the pecans.
Now that they’ve cooled a bit, gently fold those toasty pecans into the batter. Try not to snack on them too much while you’re folding!
5. Pour and bake.
Pour the batter into a greased 9×13-inch pan (or two 8×4-inch loaf pans) and bake at 325°F for about 45–55 minutes. The top should be golden brown and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Let it cool for at least 20 minutes before slicing. If you can wait longer, even better—the flavors deepen as it sits.
Nutrition Facts (Estimated per slice – yields 12 slices)
- Calories: 390
- Fat: 24g
- Carbohydrates: 40g
- Sugars: 30g
- Protein: 4g
- Fiber: 2g
Prep Time & Cooking Time
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 20 minutes
Cooking Tips for Alabama Pecan Bread Perfection
- Don’t skip toasting the pecans. It’s the flavor boost you didn’t know you needed.
- Use room-temperature eggs. They mix better and help create a smoother batter.
- Want a little extra cinnamon? Toss in 1 tsp of ground cinnamon to the dry mix for a warm, spiced twist.
- Line your pan. Grease and line with parchment for easier cleanup and prettier slices.
- No self-rising flour? Sub with 1 ½ cups all-purpose flour + 2 ¼ tsp baking powder + ¾ tsp salt.
How to Serve This Sweet Alabama Treat
This bread is cozy enough to enjoy with a cup of coffee on a slow morning, yet decadent enough to serve as an Alabama cornbread cake at your next potluck. Top it with a dollop of whipped cream, a drizzle of honey, or even a scoop of vanilla ice cream for dessert-worthy vibes.
Want to take it over the top? Try a cinnamon glaze: mix powdered sugar, milk, and cinnamon and drizzle it over the cooled bread.
Prepping Ahead & Storing Leftovers
Good news Cinnamon Sweet Alabama Pecan Bread gets even better the next day.
- To Store: Wrap tightly in plastic wrap or foil and keep at room temperature for up to 4 days.
- To Freeze: Wrap slices individually and freeze for up to 3 months. Thaw at room temp or microwave in 20-second bursts.
- To Reheat: Pop a slice in the toaster oven or microwave for a warm treat. A little butter on top? Yes, please.
A Personal Slice of the South
The first time I made this, my youngest called it “pecan cake bread” and honestly, that’s not far off. It’s one of those sweet recipes that immediately feels like a tradition. The kind of thing you bring to a family brunch or slip into a neighbor’s mailbox “just because.” A little sweet, a little nutty, and a whole lot of love.
FAQ: Cinnamon Sweet Alabama Pecan Bread
Can I use other nuts besides pecans?
Sure! Walnuts are a great substitute, though they’ll change the flavor slightly. But if you want to stay true to the Alabama pecan bread recipe roots, stick with pecans for that Southern flair.
Can I make this into muffins?
Absolutely. Just scoop into greased or lined muffin tins and bake at 325°F for about 22–25 minutes. Great for grab-and-go breakfasts!
Does this qualify as an Alabama dessert or more like Alabama cornbread cake?
It honestly straddles both. The texture is denser than cake but sweeter than traditional cornbread, making it a sweet al blend that works anytime.
Can I add cinnamon to the batter?
Yes! Adding 1 teaspoon of cinnamon gives it a cozy, spiced flavor that really complements the brown sugar and pecans.
What’s the difference between Alabama pecan bread and regular sweet bread?
It’s the rich, nutty flavor from toasted pecans and that perfect Southern sweetness combo. It’s a staple in many Alabama cake recipes for good reason!
Can I make this gluten-free?
You can try using a gluten-free self-rising flour blend, but results may vary. Make sure to add a touch of xanthan gum if the blend doesn’t already include it.
Is this the same as Alabama cornbread cake?
Not quite this version doesn’t use cornmeal, but it feels like a cousin to cornbread cake thanks to the texture and deep flavor. It belongs to that cozy family of Alabama desserts we all love.
How do I know when it’s done baking?
The top should be golden and a toothpick should come out with a few moist crumbs. Don’t overbake this bread loves to stay moist.
Final Thoughts
Whether you’re on the hunt for an easy-to-make Southern treat or rediscovering old-school Alabama cake recipes, this Cinnamon Sweet Alabama Pecan Bread is calling your name. It’s got the heart of a classic Alabama cornbread cake with the soul of a cozy dessert, and it’s as welcome at your breakfast table as it is at Sunday dinner.
Ready to bake up a slice of sweet al happiness? Let’s get to it!
Cinnamon Sweet Alabama Pecan Bread
Equipment
- Mixing Bowl
- Spatula or Spoon
- 9×13-inch Baking Pan
Ingredients
Main Ingredients
- 2 cups chopped pecans toasted
- 1 1/2 cups self-rising flour
- 1 cup brown sugar packed
- 1 cup white granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 325°F. Grease a 9×13-inch baking pan or two 8×4-inch loaf pans.
- Toast the pecans in the oven for 5–7 minutes until fragrant. Let them cool.
- In a large bowl, mix self-rising flour, brown sugar, white sugar, and salt.
- Add vegetable oil, eggs, and vanilla extract. Stir until well combined (the batter will be thick).
- Fold in the cooled toasted pecans gently.
- Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for at least 20 minutes before slicing.