Pecan Bread
Pecan Bread is the kind of warm, comforting treat that fills your kitchen with the smell of cinnamon and toasted pecans.
The combination of brown sugar, chopped pecans, and a buttery cinnamon topping makes this bread special, adding layers of flavor and texture without requiring any yeast.
It’s an easy, one-bowl recipe that’s perfect for fall baking or whenever you want a quick, satisfying treat for the family.
Pecan Bread Recipe Highlights
- No yeast required
- Easy, one-bowl recipe
- Perfect for fall baking
- Pecan cinnamon topping for added crunch
- Ready in just over an hour
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
SUGAR – I use brown sugar for this bread because it brings moisture and a rich sweetness that complements the cinnamon and pecans perfectly. You can choose light brown sugar for a subtler flavor or dark brown if you want a deeper, more caramel-like taste. Either way, it helps keep the bread soft and tender.
PECANS – You’ll want to finely chop the pecans for both the batter and the topping. They add a delicious nutty crunch to the bread, and smaller pieces ensure every bite has that perfect balance of texture. I love how the pecans toast slightly in the oven, giving the bread even more flavor.
SPICES – Ground cinnamon is key to giving the bread its warm, comforting flavor. I use it in both the batter and the topping to tie everything together. You could also try adding a pinch of nutmeg if you want to change things up a little—it’ll give the bread an extra layer of warmth.
FLOUR – I use all-purpose flour because it provides the structure needed for the bread without making it too dense. You can skip sifting, just make sure to measure carefully by leveling off your cup to avoid a heavy loaf.
LEAVENING AGENT – Baking powder helps the bread rise beautifully without any need for yeast. Make sure yours is fresh, or you might not get that nice lift. If you’re unsure, just test a little in water—it should fizz right away!
LIQUIDS – The combination of milk, oil, and egg creates the moisture that makes this bread so tender. I usually stick with vegetable oil for its neutral flavor, but you could use melted coconut oil or butter if you want a bit more richness.
How To Make A Pecan Bread
Please check the printable recipe card below for more detailed instructions.
- Stir the brown sugar, flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, oil, and egg. Mix wet and dry ingredients until combined.
- Spoon half the batter into a greased 9×5 pan. Sprinkle with half the cinnamon-sugar mixture, then add the rest of the batter.
- Mix the topping ingredients and sprinkle over the batter.
- Bake at 350º Fahrenheit for 1 hour. Cool for 15 minutes before removing from the pan.
Leftovers and Storage
STORE – Wrap your Pecan Bread tightly in plastic wrap or place it in an airtight container. You can store it at room temperature for up to 3 days, and it will stay soft and flavorful. If you live in a humid area, you may want to refrigerate it to keep it fresher longer.
FREEZE – To freeze, slice the Pecan Bread and wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. This way, you can pull out a slice whenever you need a quick snack. It will last in the freezer for up to 3 months. Let it thaw at room temperature for the best texture.
REHEAT – For that fresh-out-of-the-oven feel, pop a slice of Pecan Bread in the microwave for 10-15 seconds. This will warm it up just enough to bring back its softness and delicious flavor.
MAKE AHEAD – You can easily prepare the cinnamon-sugar mixture in advance and store it in an airtight container for up to a week. This way, when you’re ready to bake your Pecan Bread, you’ll have one less step to worry about!
Serving Suggestions
BUTTER – I love spreading a little butter on a warm slice while it’s still fresh from the oven. You’ll find that the butter melts perfectly into the bread, making each bite even more indulgent and satisfying.
CREAM CHEESE – Try it with a generous smear of cream cheese if you’re in the mood for something tangy. You’ll enjoy how it balances out the sweetness of the bread, adding a creamy texture that really complements the cinnamon and pecans.
COFFEE – You can’t go wrong pairing this bread with a hot cup of coffee or tea. It’s my go-to afternoon snack when I’m craving something cozy, and I think you’ll find it’s the perfect treat for a relaxing break.
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Recipe Success Tips
DON’T OVERMIX – Be sure to stir the batter just until the ingredients are combined. Overmixing can make the bread dense and tough, and we want it light and tender. A few lumps in the batter are perfectly fine!
TOAST PECANS – For an extra boost of flavor, lightly toast the pecans before adding them to the batter. I always do this, and it really brings out their nutty richness. You can toast them in a dry skillet for a few minutes until fragrant.
TEST WITH A TOOTHPICK – When the bread is done, a toothpick inserted into the center should come out clean or with just a few crumbs. If you see any wet batter, give it a few more minutes and test again. This trick helps ensure the perfect bake every time.
USE ROOM TEMPERATURE INGREDIENTS – Make sure the milk, egg, and oil are at room temperature before mixing. This helps the batter come together more smoothly and gives the bread a better texture.
DON’T SKIP THE PARCHMENT SLING – Lining the pan with a parchment paper sling makes it so much easier to lift the bread out once it’s done baking. It saves you from any sticking issues and keeps the bread looking perfect.
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Pecan Bread
Ingredients
- 1 ½ cups brown sugar divided
- ⅔ cup pecans finely chopped
- 2 teaspoons ground cinnamon divided 1 teaspoon for the batter, 1 teaspoon for the topping
- 2 ¼ cup all purpose flour divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 2 tablespoons butter unsalted, melted
Instructions
- Preheat your oven to 350º Fahrenheit. Spray a 9×5” bread pan with cooking spray. Line the bread pan with a parchment paper sling for easier removal.
- Stir ½ cup brown sugar, pecans and 1 teaspoon cinnamon in a small mixing bowl. Set aside.
- Mix 1 cup brown sugar, 2 cups flour, baking powder and salt in a large mixing bowl. Whisk the milk, oil and the egg in a separate medium mixing bowl. Add the egg mixture to the flour mixture and stir together. The batter will be a little lumpy and thick.
- Spoon approximately half of the batter into the prepared pan.
- Top with half of the cinnamon sugar mixture. Pour the remaining batter over the top.
- Combine the remaining ¼ cup of flour, 1 teaspoon cinnamon, and 1 cup brown sugar in a separate bowl, pour and the melted butter into the dry mixture until crumbly. Sprinkle the topping over the batter.
- Bake for 1 hour. The topping will be toasted and an inserted toothpick should come out clean. Cool in the pan for 15 minutes before removing to a cooling rack to finish cooling.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Hello, the ingredients and instructions mention baking powder but the photo above says baking soda. Which is it? Thank you.
Well spotted. That was a typo we made and I just fixed it. It’s baking powder. Thank you. 🙂