Pecan bread is a tasty and easy bread to make. It has cinnamon, brown sugar, and crunchy pecans that give it a nice sweet and nutty flavor. This bread is great for breakfast, snacks, or even a quick dessert. It has a soft inside with a crunchy topping, and it fills your home with a warm, nice smell while baking.
Why We Love This Pecan Bread Recipe
You’ll appreciate how quick and simple this pecan bread recipe is, yet it delivers complex, comforting flavors that feel special. The combination of cinnamon and brown sugar gives a sweet warmth that complements the natural nuttiness of pecans perfectly. Unlike many bread recipes, this one doesn’t require any fancy techniques or long rising times—just straightforward mixing and baking. The crumbly, buttery topping adds texture contrast, making every bite a delight. Plus, this bread stays moist and fresh for days, making it ideal to enjoy slowly or share with loved ones.
Ingredients for Pecan Bread
To make this delicious pecan bread, you’ll need simple ingredients you might already have at home. The measurements are designed for a standard 9×5-inch loaf, yielding 12 servings:
- 2 ¼ cups all-purpose flour, divided
- 1 ½ cups brown sugar, divided
- ⅔ cup finely chopped pecans
- 2 teaspoons ground cinnamon, divided (1 teaspoon for batter, 1 teaspoon for topping)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 2 tablespoons unsalted butter, melted
How to Make Pecan Bread: Step-by-Step Directions
You’re going to enjoy how simple and satisfying this recipe is to prepare. Here’s how to make your pecan bread from start to finish:
Preheat your oven to 350°F (175°C). Prepare a 9×5-inch bread pan by spraying it with cooking spray, then line it with parchment paper. This helps you remove the bread easily after baking.
In a small bowl, mix together ½ cup brown sugar, pecans, and 1 teaspoon cinnamon. Set this aside; this mixture will be layered inside the bread to add bursts of flavor.
In a large mixing bowl, combine 2 cups flour, 1 cup brown sugar, baking powder, and salt. Whisk these dry ingredients to ensure even distribution.
In a separate medium bowl, whisk together milk, vegetable oil, and the egg. Pour this wet mixture into the dry ingredients and gently stir until combined. The batter will be slightly lumpy and thick—this is normal.
Spoon about half of the batter into your prepared bread pan. Spread it out evenly.
Sprinkle half of the cinnamon pecan sugar mixture on top of the batter layer.
Carefully pour the remaining batter over the cinnamon sugar layer, spreading it to cover.
To prepare the topping, combine the remaining ¼ cup flour, 1 teaspoon cinnamon, and 1 cup brown sugar in another bowl. Pour melted butter into this dry mix and stir until crumbly.
Sprinkle this crumbly topping evenly over the batter in the pan.
Bake for about 1 hour. The top should be golden and toasted. Test doneness by inserting a toothpick into the center; it should come out clean.
Let the bread cool in the pan for 15 minutes before using the parchment to lift it onto a wire rack to cool completely.
How to Serve Pecan Bread
Serving this pecan bread is as easy as slicing it and enjoying. It pairs wonderfully with a warm cup of tea or coffee in the morning or as an afternoon snack to keep you going. You can serve it plain or add a little butter or cream cheese spread to enhance the richness. If you want to turn it into a simple dessert, a drizzle of honey or a dollop of whipped cream complements the sweet, nutty flavors beautifully. For a cozy breakfast, toast a slice lightly and serve alongside fresh fruit or yogurt.
This bread also works well sliced thinly for sandwiches with nut butters or even as a base for a sweet French toast. When hosting guests, cut the bread into small squares and serve it on a platter for easy sharing. The versatility of this pecan bread makes it a crowd-pleaser for any occasion.
Expert Tips for Perfect Pecan Bread Every Time
To get the best results with this recipe, keep a few expert tips in mind. First, make sure your baking powder is fresh; this helps your bread rise properly and keeps the texture light. When mixing wet and dry ingredients, don’t over-stir; a few lumps in the batter are fine and help keep the bread tender.
Using parchment paper is key to removing the bread without breaking the crust. Also, chopping pecans finely ensures they distribute evenly, giving every bite a nice crunch. If you prefer a crunchier topping, toast the pecans lightly before adding them to the cinnamon sugar mix.
Lastly, always let the bread cool completely before slicing. Cutting too early can cause it to crumble. If you want to add extra flavor, a teaspoon of vanilla extract in the wet ingredients can deepen the aroma without overpowering the cinnamon and pecans.
How to Store Your Pecan Bread
Once baked, you want to keep your pecan bread fresh for as long as possible. Store it in an airtight container at room temperature, and it will stay moist for up to three days. If you want to keep it longer, wrap the cooled bread tightly in plastic wrap and then foil before freezing. It freezes well for up to two months.
When ready to eat frozen bread, thaw it overnight in the refrigerator or at room temperature for a few hours. To refresh its texture, warm slices briefly in a toaster oven or microwave. Avoid storing pecan bread in the fridge uncovered, as this can dry it out quickly.
Variation Ideas to Make Pecan Bread Your Own
You can easily customize this pecan bread recipe to suit your taste or the occasion. For a sweeter twist, add a handful of chocolate chips into the batter before baking. They melt slightly, creating little pockets of rich chocolate in every slice.
If you want a fruitier version, fold in chopped dried cranberries or raisins with the pecans in the cinnamon sugar layer. These add bursts of tartness that balance the sweetness nicely.
For a nut-free option, substitute chopped pecans with toasted pumpkin seeds or sunflower seeds. Another idea is to add spices like nutmeg or cloves along with the cinnamon for a deeper fall flavor.
If you want a lighter version, swap half the oil for applesauce. This keeps the bread moist but reduces fat.
Frequently Asked Questions About Pecan Bread
What makes pecan bread different from other quick breads?
Pecan bread stands out because of its rich nutty flavor and the crumbly cinnamon sugar topping, which adds texture and sweetness in every bite. The pecans inside give a satisfying crunch unlike many plain breads.
Can I use other nuts instead of pecans?
Absolutely. Walnuts, almonds, or even hazelnuts work well. Just chop them finely so they mix evenly throughout the bread.
Is this bread gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, you can try substituting a gluten-free flour blend, but results may vary.
How long does pecan bread stay fresh?
Stored properly in an airtight container at room temperature, it stays fresh for about three days. Freezing extends its shelf life to two months.
Can I make this bread vegan?
You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and oil. The texture might be slightly different but still delicious.
How do I know when the bread is fully baked?
Insert a toothpick into the center. If it comes out clean or with just a few crumbs, your bread is done. The top should also be golden brown and firm to the touch.
Can I double this recipe?
Yes, doubling works well if you use two loaf pans and adjust the baking time slightly. Keep an eye on the bread and test doneness regularly.
Pecan Bread
Ingredients
- 2 1/4 cups all-purpose flour divided
- 1 1/2 cups brown sugar divided
- 2/3 cup finely chopped pecans
- 2 teaspoons ground cinnamon divided (1 teaspoon for batter, 1 teaspoon for topping)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 2 tablespoons unsalted butter (melted)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×5-inch bread pan by spraying with cooking spray and lining with parchment paper.
- In a small bowl, mix together ½ cup brown sugar, pecans, and 1 teaspoon cinnamon; set aside.
- In a large mixing bowl, combine 2 cups flour, 1 cup brown sugar, baking powder, and salt. Whisk to ensure even distribution.
- In a separate bowl, whisk together milk, vegetable oil, and egg. Pour this wet mixture into the dry ingredients and stir until just combined.
- Spoon half of the batter into the prepared bread pan and spread evenly.
- Sprinkle half of the cinnamon pecan sugar mixture over the batter.
- Pour the remaining batter over the cinnamon sugar layer and spread to cover.
- For the topping, mix the remaining ¼ cup flour, 1 teaspoon cinnamon, and 1 cup brown sugar in a bowl. Pour melted butter into the dry mix and stir until crumbly.
- Sprinkle the crumbly topping evenly over the batter in the pan.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before lifting it out onto a wire rack to cool completely.
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