Pecan Cinnamon Bread
Pecan Cinnamon Bread is an easy recipe that has a brown sugar pecan topping and a layer of pecans baked inside. You can prep this pecan loaf in about 15 minutes before it goes in the oven. It smells so amazing while it bakes, full of warm cinnamon spice.
This Cinnamon Pecan Bread is one of my favourite bread recipes to make because it doesn’t take long at all. It has a wonderful sugary pecan topping and a pretty layer of brown sugar and pecans baked inside.
You can serve it for breakfast or as an afternoon snack or anytime you want a taste of something sweet. With just a few simple ingredients you can make the batter and topping, it really is so easy to make.
This type of recipe is known as a quick bread, which means you don’t need any yeast. The bread is leavened with baking powder and is made the same way you would make a cake by creaming the butter and sugar together. As the name says, it’s easy and you can have the batter made in about 15 minutes.
There are many kinds of quick bread recipes with every flavour combination you can imagine. This cinnamon version is one of my favourites.
Table of Contents
- Flour -All purpose flour
- Baking Powder
- Butter -Softened
- Sugar -Granulated
- Egg – Large room temperature egg
- Milk -2% or whole milk
The combination of pecans and cinnamon is so good and the crunchy sugary topping is a nice contrast to the soft and fluffy bread. I think you will really enjoy it!
Start with Room Temperature Ingredients
Although it means you need to plan ahead a bit, starting with room temperature ingredients will make a big difference in your cinnamon bread.
Ingredients like eggs, butter and milk combine much easier when they been have left out at room temperature. They will also create a much smoother base that is easier to combine with the flour.
This means you won’t have to over mix the flour, doing this can change the texture of your bread. So, instead of being light and fluffy it will be denser with a tougher crumb if you mix it too much.
So, before you do anything take your ingredients out of the refrigerator so they can warm up a bit. Taking them out 45 minutes ahead of time is plenty of time.
How to Make It
First, make your topping by combining coarsely chopped pecans, cinnamon and brown sugar in a small bowl. Set the topping aside.
In a separate bowl, whisk flour, baking soda and salt together.
In a large bowl, beat the softened butter while adding a little bit of sugar at a time. This will ensure the sugar fully incorporates into the butter.
Once you’ve added all of the sugar, add an egg and continue beating the mixture for three to four minutes or until it’s light in colour and creamy.
When you add the flour mixture to the creamed mixture add some and then add some of the milk. Alternate adding more flour and milk while you stir with a wooden spoon. Only mix until the flour is absorbed and the batter is just combined.
Once you have your batter mixed, pour half of it into your prepared 9×5-inch loaf pan. Sprinkle half of the topping over the top of the batter. Pour the rest of the batter in the pan and top it with the rest of the pecan topping.
Bake it at 350F for 30 to 40 minutes. The loaf is done when a toothpick comes out clean. Cool the bread in the pan before transferring to a wire rack.
Serve slices for breakfast or brunch. It’s also nice with a cup of tea or coffee in the afternoon when you need a sweet treat. Enjoy!
More Easy Quick Breads
Pecan Cinnamon Bread
- 1 1/2 cups all purpose flour (195 grams)
- 1 1/2 teaspoon baking powder
- 1 pinch salt
- 1/4 cup butter (softened) (52 grams)
- 1 cup sugar (200 grams)
- 1 large egg (room temperature)
- 1/2 cup milk (room temperature) (120 grams)
- 1/3 cup pecans (coarsely chopped) (42 grams)
- 1 teaspoon cinnamon
- 3 tablespoons brown sugar
*Room Temperature remove from fridge 45 minutes before using.
- Pre-heat oven to 350F (180C). Grease and flour a 9 x 5 inch (22×12 cm) loaf pan.
- In a small bowl mix together the pecans, cinnamon and sugar, set aside.
- In a medium bowl whisk together the flour, baking powder and salt, set aside.
- In a large bowl on medium / low speed beat the butter and sugar (add the sugar a little at a time beating between additions), add the egg and beat for 3-4 minutes or until light.
- Add the flour mixture alternately with the milk to the creamed mixture mixing with a wooden spoon, do not over mix, mix just to combine.
- Spoon half the batter into the prepared loaf pan, top with half the topping, add remaining batter and top with remaining topping. Bake for approximately 30-40 minutes or until toothpick comes out clean. Let cool, then move to a wire rack. Enjoy!
I don’t have the recommended pan you say to use for this recipe ? I was wondering if you could use a regular cake pan or a springform pan?
Also thank you so much for the beautiful recipes!
Hi Carol, yes you could use a cake pan either an 8 or 9 inch would work and springform or regular, be sure to grease and flour it. Let me know it turns out. Thanks so much, so glad you like the recipes. Have a great weekend.
This is a great recipe. The bread taste amazing.
Thanks so much Hind, glad you enjoy it.