Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1 cup buttermilk (or regular milk + 1 tbsp vinegar, let sit 5 min)
1/2 cup vegetable oil or melted butter
1 tsp vanilla extract
1 cup chopped pecans (toasted if preferred)
Optional: 1/2 cup brown sugar (for swirl or topping)
Cinnamon Swirl (Optional):
1/3 cup granulated sugar
1 tbsp ground cinnamon
1/4 cup chopped pecans (optional)
Instructions:
Preheat oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
Mix dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mix wet ingredients:
In another bowl, beat the eggs. Add buttermilk, oil (or melted butter), and vanilla extract. Stir until combined.
Combine wet and dry:
Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix.
Add pecans:
Fold in the chopped pecans gently.
Prepare cinnamon swirl (optional):
Mix sugar, cinnamon, and pecans together.
Layer the batter:
Pour half of the batter into the loaf pan. Sprinkle half of the cinnamon swirl mixture over it. Add the remaining batter, then top with the rest of the cinnamon swirl.
Swirl with a knife:
Use a knife or skewer to gently swirl the cinnamon topping into the batter.
Bake:
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Tips:
Serve warm with butter or cream cheese for extra indulgence!
You can swap pecans with walnuts if desired.
This bread freezes well—wrap tightly and thaw before serving.
Leave a Comment