Cinnamon Sweet Pecan Bread Yield: 2 loaves | Oven: 325°F (163°C) | Bake: 60–70 minutes Ingredients 1 cup (225 g) unsalted butter, softened 1½ cups (300 g) granulated sugar 1 cup (200 g) light brown sugar 4 large eggs 2 tsp vanilla extract 2 cups (250 g) all-purpose flour 2 tsp baking powder ½ tsp salt 1 tbsp ground cinnamon 1 cup (240 ml) milk or buttermilk 1½ cups (170 g) chopped toasted pecans Optional topping: ¼ cup brown sugar + 1 tsp cinnamon + ½ cup chopped pecans Method Grease and flour two 9×5-inch loaf pans. Preheat oven to 325°F (163°C). Toast pecans in a dry skillet for 3–5 minutes; cool. Beat butter and both sugars until light and fluffy. Add eggs one at a time, then vanilla. Whisk flour, baking powder, salt, and cinnamon. Add alternately with milk, beginning and ending with flour. Mix just until combined. Fold in toasted pecans. Divide between pans and add topping if desired. Bake 60–70 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in pans for 10–15 minutes, then transfer to a wire rack. Tip: Toasting the pecans makes a big difference. Avoid overmixing for a tender loaf. Serve warm with butter or a simple glaze. #MariamFoodLab