Cinnamon Sweet Alabama Pecanbread: A Southern Comfort Delight

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Make the Bread Batter:

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the wet ingredients (sour cream and buttermilk) to the butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
Gently fold in the toasted chopped pecans.
4. Assemble the Bread:

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
5. Prepare the Cinnamon Pecan Topping:

In a small bowl, mix together the brown sugar, cinnamon, melted butter, and chopped toasted pecans.
Sprinkle the cinnamon-pecan topping evenly over the batter in the loaf pan.
6. Bake the Bread:

Bake the bread in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking.
7. Cool and Serve:

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Serving and Storage Tips