Cinnamon Pecan Bread is a delicious snacking bread or breakfast treat!
![Cinnamon Pecan Bread recipe from RecipeGirl.com loaf of cinnamon pecan bread sliced open](https://www.recipegirl.com/wp-content/uploads/2023/11/Cinnamon-Pecan-Bread-1.jpeg)
Cinnamon Pecan Bread
This Cinnamon Pecan Bread recipe is a super easy to make quick bread recipe with a cinnamon pecan swirl throughout the bread. It’s very much comfort food that fulfills a craving for sweet carbs! If you prefer a yeasted bread, try my Cinnamon Swirl Bread recipe too!
![Cinnamon Pecan Bread recipe from RecipeGirl.com ingredients displayed for making cinnamon pecan bread](https://www.recipegirl.com/wp-content/uploads/2023/11/Cinnamon-Pecan-Bread-2.jpeg)
🛒 Ingredients Needed:
- chopped, toasted pecans
- granulated white sugar
- ground cinnamon
- all purpose flour
- baking powder
- salt
- egg
- milk
- vegetable or canola oil
![Cinnamon Pecan Bread recipe from RecipeGirl.com three photos showing how to make cinnamon pecan bread](https://www.recipegirl.com/wp-content/uploads/2023/11/Cinnamon-Pecan-Bread-3.jpeg)
✏️ How to make Cinnamon Pecan Bread:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- Preheat the oven to 350℉ Spray a 9×5-inch loaf pan with nonstick spray.
- In a small bowl, stir together the cinnamon-pecan ingredients. Set aside.
- In a large bowl, stir together the flour, sugar, baking powder and salt. In a medium bowl, beat the egg with a fork, and then stir in the milk and oil. Add the egg mixture to the flour mixture. Stir just until moistened (it will be lumpy).
- Spoon half of the batter into the prepared pan. Sprinkle with half of the cinnamon-pecan mixture. Pour the rest of the batter on top. And then sprinkle the rest of the cinnamon-pecan mixture on the very top. Use a butter knife to cut down through the batter and pull up and around to create a swirled, marbled effect.
- Bake for 55 to 60 minutes (or until a wooden pick inserted into the center comes out clean).
![Cinnamon Pecan Bread recipe from RecipeGirl.com overhead shot of loaf of cinnamon pecan bread](https://www.recipegirl.com/wp-content/uploads/2023/11/Cinnamon-Pecan-Bread-4.jpeg)
Cool in a pan on a wire rack for 10 minutes. Remove the bread from the pan, and let it cool completely on a wire rack. Wrap and store overnight before slicing.
➡️ Recipe Tips and Substitutions:
- If you have a nut allergy or do not care for nuts, it’s okay to leave them out.
- Walnuts are a good substitution for pecans, if you prefer.
- Try using slices of this cinnamon pecan bread to make French toast!
![Cinnamon Pecan Bread recipe from RecipeGirl.com overhead shot of cinnamon pecan bread with some sliced](https://www.recipegirl.com/wp-content/uploads/2023/11/Cinnamon-Pecan-Bread-5.jpeg)
✔️ How to Store Cinnamon Pecan Bread:
Wrap the bread in plastic wrap, and let it sit overnight before slicing and serving. This bread will be fine served at room temperature for a few days. It may also be frozen. Double wrap the bread (or place the wrapped bread in a large zip baggie), and freeze for up to 3 months.
![Cinnamon Pecan Bread recipe from RecipeGirl.com sliced cinnamon pecan bread](https://www.recipegirl.com/wp-content/uploads/2023/11/Cinnamon-Pecan-Bread-6.jpeg)
❤️ Why I Love This Recipe:
- I love the crunchy layer of cinnamon and sugar on the top of the bread.
- It feels like eating a piece of cake, but it’s not quite as decadent.
- I like to wrap and freeze individual slices so it can be enjoyed whenever the mood strikes!
![Cinnamon Pecan Bread slices of cinnamon pecan bread](https://www.recipegirl.com/wp-content/uploads/2023/11/Cinnamon-Pecan-Bread-7.jpeg)
Best Quick Bread Recipes:
Cinnamon Pecan Bread
A delicious snacking bread or breakfast treat!
Recipe Details
Servings: 12 servings
Calories: 267kcal
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Ingredients
CINNAMON MIXTURE:
- ½ cup finely chopped toasted pecans
- ⅓ cup granulated white sugar
- 2 teaspoons ground cinnamon
BREAD BATTER:
- 2 cups all purpose flour
- 1 cup granulated white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ⅓ cup vegetable or canola oil
Instructions
-
Preheat the oven to 350℉. Spray a 9×5-inch loaf pan with nonstick spray.
PREPARE THE CINNAMON-PECAN MIXTURE:
-
In a small bowl, stir together the cinnamon-pecan ingredients. Set aside.
PREPARE THE BREAD BATTER:
-
In a large bowl, stir together the flour, sugar, baking powder and salt. In a medium bowl, beat the egg with a fork, and then stir in the milk and oil. Add the egg mixture to the flour mixture. Stir just until moistened (it will be lumpy).
-
Spoon half of the batter into the prepared pan. Sprinkle with half of the cinnamon-pecan mixture. Pour the rest of the batter on top. And then sprinkle the rest of the cinnamon-pecan mixture on the very top. Use a butter knife to cut down through the batter and pull up and around to create a swirled, marbled effect.
-
Bake for 55 to 60 minutes (or until a wooden pick inserted into the center comes out clean). Cool in a pan on a wire rack for 10 minutes. Remove the bread from the pan, and let it cool completely on a wire rack. Wrap and store overnight before slicing.
Nutrition
Serving: 1slice, Calories: 267kcal, Carbohydrates: 40g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 18mg, Sodium: 147mg, Potassium: 79mg, Fiber: 1g, Sugar: 23g, Vitamin A: 59IU, Vitamin C: 0.1mg, Calcium: 57mg, Iron: 1mg