Bake up a pecan cinnamon swirl bread that’s tender, nutty, and full of warm cinnamon flavor. With its soft crumb, crunchy pecan topping, and sweet swirl through the middle, this easy quick bread is perfect for a weekend breakfast treat or afternoon snack.
If you love the cozy aroma of something sweet and spiced baking in the oven, this pecan cinnamon swirl bread will be your new favorite. Soft and buttery with a ribbon of spiced filling and a crunchy pecan topping, it’s a comforting loaf that satisfies every craving.
Unlike my cinnamon swirl loaf, this version isn’t yeasted, so there’s no need to wait for it to rise. It’s just as quick and moist as my easy swirled cinnamon bread, and instead of raisins like in my cinnamon raisin quick bread, chopped pecans add a nutty crunch that makes each slice even more delicious.
Why You’ll Love This Recipe
- Melt-in-your-mouth texture: A buttery crumb, a swirl of cinnamon sugar and chopped pecans gives this moist loaf a soft texture similar to my cinnamon crumb coffee cake.
- Easy to make: No yeast or complicated steps, just simple ingredients and quick prep for a homemade cinnamon pecan swirl loaf that is warm, comforting, and irresistible!
Ingredient Notes
- All-purpose flour: Forms the base for a soft, tender crumb.
- Baking powder and baking soda: Help the loaf rise and stay light.
- Butter: Adds richness and that classic homemade flavor. Make sure it’s softened before mixing.
- Brown sugar: Sweetens the loaf and gives it a hint of caramel flavor.
- Eggs: Bind the ingredients and add moisture.
- Vanilla extract: Enhances the warm, sweet flavor of the cinnamon pecan bread.
- Buttermilk: Keeps the texture moist and tender.
- Cinnamon and granulate sugar: Combine to create that signature swirl through the center.
- Pecans: Finely chopped for the swirl and topping, adding a nutty crunch in every slice.
How to Make Pecan Cinnamon Swirl Bread
Start by preheating the oven to 350°F and greasing or lining a 9-inch loaf pan with parchment paper. I like to leave a little extra paper hanging over the sides so it’s easy to lift out once baked.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the butter and brown sugar until light and fluffy. Add the eggs and vanilla, then mix until smooth.
Next, alternate adding the dry ingredients and buttermilk to the butter mixture. Start and end with the dry ingredients, mixing just until combined so the loaf stays soft and tender.
In a small bowl, stir together the chopped pecans, sugar, and cinnamon for the swirl.
Pour half the batter into the prepared pan, sprinkle with half of the pecan mixture, then gently swirl it through with a knife or skewer.
Repeat with the remaining batter and topping.
Bake until a toothpick inserted in the centre comes out clean. Let it cool in the pan for a bit before moving it to a wire rack to cool completely before slicing and serving!
baking tips
- Don’t overmix: Stir the batter just until the flour disappears. Overmixing can make the loaf dense instead of soft and tender.
- Make your own buttermilk: If you don’t have any on hand, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with milk to make 1 cup. Let it sit for 5 minutes before using.
- Use oil for a softer loaf: You can replace the butter with vegetable oil for an even more tender texture.
- Try other nuts: Swap the pecans for walnuts like I do in my cinnamon walnut coffee cake.
- Add a glaze: Drizzle with a simple glaze for extra sweetness, similar to the one in my no yeast cinnamon bread.
Variations
- Add other warm spices: Try a blend of nutmeg, ginger, or cardamom for even more depth of flavor. A little chai spice mix also pairs beautifully with the pecans.
- Brighten it up: Add a teaspoon of orange zest to the batter for a fresh, citrusy twist that complements the cinnamon.
- Make it chocolatey: Fold in a handful of mini chocolate chips for a sweet surprise that makes the loaf extra indulgent.
Sweet, nutty this Pecan Cinnamon Swirl Bread is perfect for breakfast, gifting, or cozy afternoons. If you bake it, let me know how it turned out — I’d love to hear from you! Enjoy!
- 2½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ cup butter (softened)
- 1 cup brown sugar (lightly packed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup fiinely chopped pecans
TOPPING
- ½ cup finely chopped pecans
- ⅓ cup granulated sugar
- 2 teaspoons cinnamon
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Pre-heat oven to 350F / 180C. Grease and flour, spray or line a 9 inch loaf pan with parchment paper.
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In a medium bowl whisk together the flour, baking powder, baking soda and salt.
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In a large bowl or stand mixer beat the butter and brown sugar until fluffy, 3-4 minutes. Add the eggs, vanilla and beat 1 minute. Gradually add the dry ingredients alternately with the buttermilk, starting and ending with the flour. Beat just until combined between each addition, to not over beat. Batter will be thick.
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Transfer half the batter to the prepared pan and sprinkle with half the topping, swirl the batter with a knife or a wooden skewer, spread the remaining batter on top and the remaining topping on top of the batter. Bake for approximately 50-60 minutes or until baked through. Test with a toothpick for doneness. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Enjoy!
How to store the pecan cinnamon swirl bread?
Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days. I do not like to store it in the refrigerator as that tends to dry out quick breads.
This loaf freezes beautifully. Wrap it well in plastic, then in foil and place it in a freezer-safe bag. It will keep for up to 3 months. To serve, thaw at room temperature, then warm slices briefly in the microwave.
Calories: 253kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 111mg | Potassium: 122mg | Fiber: 1g | Sugar: 19g | Vitamin A: 240IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg | Phosphorus: 83mg
recipe FAQs
Yes, you can easily make this recipe into mini loaves. The baking time will decrease, so start checking for doneness around 25 to 30 minutes.
I don’t recommend it. The buttermilk adds flavor and tenderness to the loaf that regular milk can’t quite match. You might be able to use a mix of whole milk and a little sour cream, but I haven’t tested that version yet.
Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days. I do not like to store it in the refrigerator as that tends to dry out quick breads.
Yes, this loaf freezes beautifully. Wrap it well in plastic, then in foil and place it in a freezer-safe bag. It will keep for up to 3 months. To serve, thaw at room temperature, then warm slices briefly in the microwave.
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