Preparation:

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent the bread from sticking during baking.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set this mixture aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together using an electric mixer or a whisk. Continue mixing until the mixture becomes light and fluffy. This should take about 3-4 minutes.

Step 4: Add the Wet Ingredients

Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Then, stir in the vanilla extract. Once combined, add the sour cream (or yogurt) and mix until smooth and incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. Be careful not to overmix, as this can lead to dense bread. Finally, fold in the chopped Alabama pecans, ensuring they are evenly distributed throughout the batter.

Step 6: Add the Cinnamon Sugar Swirl

In a small bowl, combine the granulated sugar and ground cinnamon to create the cinnamon sugar swirl. Pour half of the batter into the prepared loaf pan and sprinkle half of the cinnamon sugar mixture on top. Swirl it gently with a knife to create a marbled effect. Then, pour the remaining batter on top and sprinkle with the remaining cinnamon sugar. Use the knife again to swirl it through the batter.

Step 7: Bake the Bread

Place the loaf pan into the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top begins to brown too quickly, you can cover it loosely with aluminum foil and continue baking.

Step 8: Cool and Optional Glaze

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If desired, drizzle a simple glaze made from powdered sugar, milk, and vanilla extract over the cooled bread for added sweetness and a glossy finish.