Cinnamon Sweet Alabama Pecan Bread
This Cinnamon Sweet Alabama Pecan Bread is the Southern kitchen classic you didn’t know you needed packed with toasted pecans, brown sugar, and a hint of cinnamon. It’s a cozy, crowd-pleasing sweet bread that doubles as dessert. Perfect for breakfast or potlucks!
Equipment
- Mixing Bowl
- Spatula or Spoon
- 9x13-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 9x13-inch baking pan or two 8x4-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.
Notes
Want an extra flavor twist? Add a teaspoon of cinnamon to the dry mix! This recipe also works wonderfully as muffins just reduce the bake time to 22–25 minutes.