Warm slices of pecan breakfast bread make mornings feel calm and a little special. This loaf has a tender crumb, a hint of cinnamon, and a buttery crunch from toasted pecans. It’s sweet but not too sweet, perfect with coffee or a smear of cream cheese.
You can bake it on a Sunday and enjoy it all week, or gift it to a friend who loves homemade treats. The recipe is straightforward, reliable, and gives you a beautiful kitchen smell as it bakes.
Why This Recipe Works
This loaf balances moisture and structure. Sour cream (or yogurt) keeps it soft, while eggs and flour build a sturdy crumb that slices cleanly.
The pecans are lightly toasted first, which brings out deeper, buttery flavors and keeps them crisp in the bread. A touch of brown sugar adds caramel notes, and cinnamon warms everything without overpowering the nuts. The method is simple: mix wet ingredients, fold in dry, add nuts, and bake—no fancy equipment needed.
Shopping List
- Pecans: 1 cup chopped, plus a few extra for topping
- All-purpose flour: 2 cups
- Granulated sugar: 1/2 cup
- Light brown sugar: 1/2 cup, packed
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Kosher salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Unsalted butter: 1/2 cup (1 stick), melted and cooled
- Large eggs: 2
- Sour cream or plain Greek yogurt: 3/4 cup
- Milk: 1/3 cup (dairy or unsweetened plant milk)
- Vanilla extract: 2 teaspoons
- Optional glaze: 3/4 cup powdered sugar + 1–2 tablespoons milk + pinch of salt
- Optional add-ins: Orange zest, maple syrup, or a pinch of nutmeg
How to Make It
- Prep your pan and oven. Heat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with a strip of parchment for easy lifting.
- Toast the pecans. Spread chopped pecans on a sheet pan and bake for 6–8 minutes until fragrant. Cool slightly. Toasting intensifies flavor and helps them stay crunchy.
- Whisk the dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and both sugars.
Break up any clumps of brown sugar.
- Mix the wet ingredients. In a separate bowl, whisk melted cooled butter, eggs, sour cream, milk, and vanilla until smooth.
- Combine gently. Pour the wet mixture into the dry. Stir with a spatula until you see no dry streaks. The batter will be thick. Do not overmix—that keeps the crumb tender.
- Fold in pecans. Reserve a tablespoon for topping, then gently fold the rest into the batter.
- Fill the pan. Scrape the batter into the loaf pan, smooth the top, and sprinkle with reserved pecans.
If you like a light crunch, add a teaspoon of coarse sugar on top.
- Bake. Bake 50–60 minutes, until the top is deeply golden and a toothpick comes out with just a few moist crumbs. If the top browns too fast, tent with foil for the last 10 minutes.
- Cool and glaze (optional). Cool in the pan for 10 minutes, then transfer to a rack. For glaze, whisk powdered sugar with milk and a tiny pinch of salt; drizzle over the cooled loaf.
- Slice and serve. Use a serrated knife for clean slices.
Serve warm or at room temperature with butter, cream cheese, or honey.
Keeping It Fresh
Once fully cooled, wrap the loaf tightly in plastic or store in an airtight container. It stays soft at room temperature for 3 days. For longer storage, refrigerate up to 1 week and warm slices in the toaster or oven to refresh the crumb.
You can also freeze tightly wrapped slices for up to 2 months. Thaw at room temperature or microwave in short bursts.
Why This is Good for You
Pecans bring more than flavor. They’re rich in heart-friendly monounsaturated fats, plus magnesium and antioxidants.
The loaf’s protein comes from eggs and yogurt, which also add moisture without relying only on butter. Cinnamon offers a gentle aromatic boost and can help you use less sugar overall without feeling like you’re missing out. If you swap part of the flour for whole wheat, you add fiber that keeps you satisfied longer.
Pitfalls to Watch Out For
- Overmixing the batter: This creates tunnels and a tough crumb.
Stop as soon as everything looks combined.
- Skipping the toasting step: Raw pecans taste flat. A quick toast transforms them.
- Cutting while hot: The loaf needs time to set. Let it cool 10 minutes in the pan and at least another 20 on a rack.
- Using cold ingredients: Cold eggs or yogurt can make the butter seize.
Bring them to room temperature for a smoother batter.
- Incorrect pan size: A smaller pan may cause overflow; a larger pan can lead to a flatter loaf. Aim for 9×5 inches.
Variations You Can Try
- Maple Pecan: Replace 1/4 cup granulated sugar with real maple syrup and reduce milk by 2 tablespoons. Add a splash of maple extract if you have it.
- Orange Cinnamon Pecan: Add 1 tablespoon orange zest to the wet ingredients and 1/4 teaspoon extra cinnamon.
- Brown Butter Pecan: Cook the butter until golden and nutty, then cool before mixing.
This adds deep, toffee-like flavor.
- Streusel Top: Mix 2 tablespoons butter, 1/4 cup flour, 1/4 cup brown sugar, a pinch of salt, and 1/4 cup chopped pecans. Sprinkle on before baking.
- Whole Wheat Boost: Swap 3/4 cup of the flour for white whole wheat flour. Add 1–2 tablespoons extra milk if the batter seems too thick.
- Gluten-Free: Use a 1:1 gluten-free all-purpose blend with xanthan gum.
Check for doneness around 50 minutes.
- Dairy-Free: Use plant milk and a neutral oil instead of butter; replace yogurt with a thick dairy-free yogurt.
FAQ
Can I make this into muffins?
Yes. Divide the batter into a lined 12-cup muffin tin and bake at 350°F for 18–22 minutes. Start checking at 18 minutes; they’re done when a toothpick comes out clean or with moist crumbs.
Do I need a mixer for this recipe?
No.
A whisk and a spatula are enough. Mixing by hand helps prevent overworking the batter, which keeps the crumb tender.
How do I know the loaf is done?
Look for a well-browned top and a toothpick that comes out mostly clean from the center. If it’s still wet, bake for 5 more minutes and recheck.
Internal temperature should be around 200–205°F if you use an instant-read thermometer.
Can I reduce the sugar?
You can reduce the total sugar by about 25% without compromising texture. The loaf will be less sweet but still moist, especially if you keep the sour cream and toasted pecans.
What’s the best way to toast pecans?
Spread them on a dry sheet pan and bake at 350°F for 6–8 minutes, shaking once. They’re ready when fragrant and slightly darker.
Let them cool before mixing into the batter.
Can I add fruit?
Yes. Fold in 1/2–3/4 cup chopped apples or dried cranberries. If using fresh fruit, pat dry and toss lightly with a teaspoon of flour to help prevent sinking.
How should I store it if I glaze the loaf?
Let the glaze set fully, then store in an airtight container.
For warm climates, refrigerate so the glaze doesn’t stay sticky. Bring to room temperature before serving.
In Conclusion
Pecan breakfast bread is the kind of recipe that makes home feel cozy. It’s easy to mix, bakes up beautifully, and tastes even better the next day.
With toasted nuts, gentle spice, and a tender crumb, it’s a reliable morning companion. Keep this recipe handy, and rotate the variations to match your mood or the season. One loaf, many delicious mornings.