Cinnamon Sweet Alabama Pecanbread has a special place in my heart. It’s one of those recipes that feels like a warm hug—sweet, spiced, and bursting with pecan flavor. Whether I’m baking for a family gathering or just indulging in some “me” time, this easy recipe never fails to deliver.
Why I Love This Recipe
What I adore most about this Pecanbread is its simplicity. With just a handful of ingredients and minimal effort, it bakes up into something truly extraordinary. The hint of cinnamon adds warmth, and the finely chopped pecans give each bite a delightful texture. It’s a Southern classic that’s both comforting and impressive!
Here’s What You’ll Need
- Pecans: Finely chopped for that perfect nutty crunch in every slice.
- Self-Rising Flour: Saves time by including leavening agents like baking powder and salt.
- Sugars: A mix of granulated and brown sugar for sweetness and moisture.
- Vegetable Oil: Ensures a soft, tender crumb.
- Eggs: Binds everything together and adds richness.
- Vanilla Extract: Enhances the overall flavor.
- Ground Cinnamon: Adds a cozy, spiced note that pairs beautifully with the pecans.
- Salt: Balances the sweetness and makes all the flavors pop.
How I Make Cinnamon Sweet Alabama Pecanbread
Step 1: Prep Your Pan
The first thing I do is preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish. A quick spray of nonstick spray or a swipe of butter does the trick to prevent sticking.
Step 2: Mix It Up
In a large mixing bowl, I whisk together the granulated sugar, brown sugar, beaten eggs, and vegetable oil until it’s smooth and well combined.
Step 3: Add the Dry Ingredients
Next, I slowly add the self-rising flour, cinnamon, and salt to the wet mixture, stirring gently just until everything comes together. Overmixing can make the bread dense, so I stop as soon as the batter looks smooth.
Step 4: Flavor Boost
I stir in the vanilla extract for an extra layer of sweetness, then gently fold in the finely chopped pecans. I love this part—it’s when the batter starts to feel special.
Step 5: Bake to Perfection
I pour the batter into the prepared baking dish, spreading it evenly with a spatula. Then, it goes into the oven for 30–35 minutes. The smell of cinnamon and pecans filling the kitchen is just magical!
Step 6: Cool and Serve
Once out of the oven, I let the Pecanbread cool in the dish for about 15 minutes. Then, I slice it into squares or rectangles and serve. Warm or at room temperature, it’s always a hit.
Pro Tips
- Watch Your Mixing: Overmixing can make the bread dense. Stir just until the ingredients are combined.
- Perfect Doneness: A toothpick should come out mostly clean, with a few moist crumbs. Avoid overbaking for the best texture.
- Pecan Alternatives: If you don’t have pecans, try walnuts or almonds for a slightly different nutty twist.
What You’ll Need in the Kitchen
- A 9×13-inch baking dish
- Mixing bowl
- Whisk or hand mixer
- Measuring cups and spoons
- Spatula
Frequently Asked Questions About Cinnamon Sweet Alabama Pecanbread
1. Can I use a different type of flour?
I recommend using self-rising flour for this recipe as it helps the Pecanbread rise and stay light and fluffy. If you don’t have self-rising flour, you can substitute it by using all-purpose flour and adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
2. How do I store leftover Pecanbread?
You can store any leftover Pecanbread in an airtight container at room temperature for up to 3–4 days. If you prefer to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. Simply thaw it at room temperature or heat it in the microwave when you’re ready to enjoy it!
3. Can I use another type of nut?
While pecans are traditional and give the best flavor, you can substitute them with other nuts like walnuts or almonds if that’s what you prefer or have on hand. Just chop them finely before adding to the batter.
4. What if I don’t have vegetable oil?
You can substitute vegetable oil with melted butter, coconut oil, or another neutral oil like canola oil. The flavor might change slightly, but the texture will still be soft and delicious.
5. Can I add more cinnamon for a stronger flavor?
Absolutely! If you’re a cinnamon fan, feel free to increase the amount of cinnamon in the recipe by 1/2 teaspoon or more. Just keep in mind that it will intensify the spiciness, so adjust to your taste.
Cinnamon Sweet Alabama Pecanbread is the kind of treat I can’t resist—sweet, nutty, and just a little spicy from the cinnamon. Give it a try, and I think it’ll become a favorite in your kitchen too!
Cinnamon Sweet Alabama Pecanbread
Ingredients
- 2 cups pecans finely chopped
- 1 1/2 cups self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a mixing bowl, combine granulated sugar, brown sugar, beaten eggs, and vegetable oil until smooth.
- Slowly add the self-rising flour, salt, and cinnamon, mixing just until combined.
- Stir in the vanilla extract, then fold in the chopped pecans gently.
- Pour the batter into the greased baking dish and spread it out evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool the Pecanbread in the dish for at least 15 minutes before slicing and serving.
Notes
- Nut Substitutions: If you’re not a fan of pecans, try using walnuts or almonds for a different flavor and texture.
- Make it Extra Sweet: Drizzle with a simple glaze made of powdered sugar and milk for a sweeter finish.
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Serving Suggestion: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
- Adjusting Texture: For a denser bread, use all-purpose flour and add 1 teaspoon of baking powder instead of self-rising flour.
