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  • Writer's pictureElizabeth H. Shanks

Cinnamon Pecan Breakfast Bread

This Cinnamon Pecan Breakfast Bread is slightly sweet and perfect when lightly toasted with just a little butter smeared on top. Add a cup of coffee and you are ready to start your day!

Cinnamon Pecan Breakfast Bread


Cinnamon Pecan Breakfast Bread

Time: 1.5 Hours


- Crumble

  • 1/3 cup sugar

  • 2 tsp. cinnamon

  • 1/4 tsp. nutmeg

  • 1/2 cup pecan pieces

- Bread

  • 2 cups all-purpose flour

  • 1 cup sugar

  • 1 tsp. baking powder

  • 1/2 tsp. salt

  • 1 egg

  • 1 cup buttermilk

  • 1/3 cup pecan oil

  • 1/2 cup sour cream

  • 1 tsp. vanilla

- Directions

For Crumble

  1. Combine sugar, cinnamon, nutmeg, and pecans in a small bowl and mix well

For Bread

  1. Pre-heat oven to 350 degrees

  2. Combine flour, sugar, baking powder, and baking soda in a medium size mixing bowl and mix well

  3. In a separate bowl, combine egg, buttermilk, pecan oil, and sour cream, mix well

  4. Create a hole in your dry ingredients and slowly add your wet ingredients, mix until just combined, then add vanilla extract

  5. In a prepared loaf pan, pour half the batter into the pan then sprinkle with half of the crumble mixture. Add the rest of the batter and and sprinkle the remainder of the crumble.

  6. Bake bread for 50 - 60 minutes or until bread is golden brown and a toothpick inserted in the middle comes out clean

  7. Store in an airtight container and eat within a week


Tips & Tricks

  • Be warned, this bread is a little on the dense side but it is truly delicious and hold up perfectly to a few seconds in the toaster

  • You can replace the pecan oil with butter

  • I do not recommend cutting back on the sugar if you prefer a sweeter bread

  • To create a marbling effect, take a knife or skewer and swirl the crumble into the batter on each layer

  • As you can see, my bread got a sad streak on the bottom. If yours does this too, theres is absolutely nothing wrong with it, it just has a little character.


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