Pecan Bread

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Pecan Bread is a quick and easy recipe that brings together the warm flavors of cinnamon, brown sugar, and crunchy pecans in every bite. It’s the perfect comforting treat for fall, ideal for breakfast, snacks, or even dessert when you want something homemade and satisfying.

Course Bread

Cuisine American

Keyword cinnamon pecan bread, fall bread, no yeast, pecan bread, quick bread

Prep Time 20

Bake Time 1

Total Time 1 20

Servings

Calories 317kcal

Author Maike Corbett

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 9x5” bread pan with cooking spray. Line the bread pan with a parchment paper sling for easier removal.

Pecan Cinnamon Sugar Mixture

Stir ½ cup brown sugar, ⅔ cup pecans, and 2 teaspoons cinnamon in a small mixing bowl. Set aside.

Batter

Mix 1 cup brown sugar, 2 cups flour, 1 teaspoon baking powder, and ½ teaspoon salt in a large mixing bowl.
Whisk 1 cup milk, ⅓ cup vegetable oil, and 1 large egg in a separate bowl.
Add the egg mixture to the flour mixture and stir together. The batter will be a little lumpy and thick.
Spoon ⅔ of the batter into the prepared pan. Top the batter with half of the pecan cinnamon sugar mixture. Pour the remaining batter over the top.

Pecan Cinnamon Sugar Crumb Topping

Mix ¼ cup flour and 2 tablespoons melted butter into the remaining pecan cinnamon sugar mixture and stir until the mixture is crumbly. Sprinkle the pecan cinnamon sugar crumb topping over the batter.

Bake

Bake for 1 hour. Insert a toothpick. It should come out clean. Cool the Pecan Bread in the pan for 15 minutes before removing to a cooling rack to finish cooling for at least 30 minutes.

Nutrition