Cinnamon Pecan Bread


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Serve warm, this cinnamon-sugar bread with the extra touch of chopped pecans will bring a smile to your face.

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  • 2 C. all-purpose flour
  • 1 C. granulated sugar
  • 4 tsp. baking powder
  • 1-1/2 tsp. cinnamon
  • 1 tsp. salt
  • 1 C. buttermilk
  • 1/3 C. vegetable oil
  • 2 tsp. pure vanilla extract
  • 2 large eggs
  • 1 C. coarsely chopped pecans
  • Topping:
  • 2 Tbs. brown sugar
  • 1 tsp. pure vanilla extract
  • 2 tsp. butter or margarine, softened

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Preheat oven to 350º F. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, buttermilk, oil, vanilla and eggs. Beat 3 minutes on medium with mixer. Fold in chopped pecans. Grease and flour bottom only of a 9x5" loaf pan. Pour in batter. In a small bowl, combine last 3 ingredients until crumbly; sprinkle over batter and swirl lightly to marble. Bake at 350º F. for 45 - 55 minutes, or until bread slightly pulls away from sides of pan. Remove from pan and cool on wire cake rack. When cooled, wrap in plastic wrap and keep in refrigerator. 

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