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Crispy Cinnamon Swirl Pecan Bread

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A quick and easy homemade bread featuring a crispy cinnamon swirl and toasted pecans, perfect for breakfast or brunch with a tender crumb and crunchy texture.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour, sifted
  • 1/2 cup (100g) granulated sugar
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 cup (240ml) warm milk (about 110°F/43°C)
  • 1/4 cup (57g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1/3 cup (70g) packed brown sugar
  • 1 cup (120g) pecans, chopped roughly and toasted
  • 1 teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a large mixing bowl, whisk 1 cup (240ml) of warm milk (about 110°F/43°C) with 1 tablespoon sugar (from the granulated sugar amount) and sprinkle the yeast on top. Let it sit for 5-10 minutes until foamy.
  2. Mix the dough: Add the remaining sugar, melted butter (1/4 cup/57g), eggs (2 large, room temp), salt (1 tsp), and vanilla extract (1 tsp) to the yeast mixture. Stir to combine.
  3. Add flour: Gradually mix in the sifted flour (3 cups/360g), about 1 cup at a time, until the dough starts to pull away from the sides but still feels slightly sticky.
  4. Knead: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium speed for 6-7 minutes.
  5. First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.
  6. Prepare the filling: While the dough rises, toast the chopped pecans (1 cup/120g) in a dry skillet over medium heat for 3-5 minutes until fragrant. In a small bowl, mix the brown sugar (1/3 cup/70g) with ground cinnamon (2 tbsp).
  7. Shape the bread: Once the dough has doubled, punch it down gently and roll it out on a floured surface into a rectangle about 12×16 inches (30x40cm). Brush the melted butter generously over the dough.
  8. Add cinnamon swirl: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, then scatter the toasted pecans on top.
  9. Roll and tuck: Starting from the longer side, roll the dough tightly into a log. Pinch the seam and ends to seal.
  10. Second rise: Place the rolled dough seam-side down into the greased 9×5-inch loaf pan. Cover and let it rise for another 30-40 minutes until puffed.
  11. Bake: Preheat your oven to 350°F (175°C). Bake the bread for 35-40 minutes until golden brown and the top is crispy. If the crust browns too quickly, tent with foil after 25 minutes.
  12. Cool: Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use warm milk at about 110°F (43°C) to activate yeast properly. Knead dough well for a tender crumb. Toast pecans carefully to avoid burning. Brush butter evenly but not too thickly to prevent soggy cinnamon swirl. Let bread cool completely before slicing to maintain crust crispness. For vegan or gluten-free versions, substitute ingredients as noted in the recipe.

Nutrition

Keywords: cinnamon bread, pecan bread, cinnamon swirl, homemade bread, quick bread, breakfast bread, pecans, cinnamon swirl bread

Find it online: https://blixfood.com/crispy-cinnamon-swirl-pecan-bread-recipe-easy-homemade-tender-crumb/