Pecan Bread
A delicious bread featuring cinnamon, brown sugar, and crunchy pecans, perfect for breakfast or snacks.
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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Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.