Snickerdoodle Pecan Quick Bread

Snickerdoodle Pecan Quick Bread is a sweet quick bread. I love making this bread for three reasons. First of all, it’s truly scrumptious. And, secondly, it’s super fast to make. And, lastly, I always have the ingredients on hand. I like to serve this bread for breakfast, or for an after school snack. Needless to say, my family really enjoys this bread. Also, this would be a great bread to bring to a neighbor or friend.

Snickerdoodle Pecan Quick Bread

A cinnamon sugar bread filled with a cinnamon pecan swirl.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Bread

Cuisine American

Servings 8 slices

Equipment

• 9×5 loaf pan

Ingredients

  

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• 1 large egg, at room temperature
• 1 tsp. vanilla
• 4 tbsp. melted butter
• 1 cup sugar (200g)
• 2 cups all purpose flour (240g)
• ½ tsp. salt
• 1 tsp. baking soda
• 1 cup whole milk buttermilk, room temperature

For the Cinnamon Pecan Swirl:

• ½ cup chopped pecans
• ½ cup sugar (100g)
• 1 tbsp. cinnamon

Instructions

 

• Preheat the oven to 350 degrees. Line a 9 by 5 loaf pan with parchment paper, overhanging the sides.
• Toast the pecans in a small skillet on low heat for five minutes. Mix with the rest of the cinnamon swirl ingredients and set aside.
• In a medium bowl, sift together the flour, salt, and baking soda. Set aside.
• In a mixing bowl, whisk together the egg, vanilla, melted butter, and sugar. Add the buttermilk and the dry ingredients, alternating them. Stir until everything is just combined.
• Pour half of the batter into the pan. Top with half of the cinnamon pecan swirl ingredients. Add the rest of the batter, and then the rest of the cinnamon pecan mixture. Then, use a knife to make a swirl going through the loaf.
• Bake on the middle oven rack for 45 minute, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes. And, then lift the bread out of the pan to let it cool completely on a rack.

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The Equipment I Used

• A Food Scale- Use a food scale to weigh your flour and sugar. This will guarantee you perfect results.
• A Sifter- I always sift my dry ingredients. That way, your baking soda gets mixed in well.
• A Loaf Pan- Use a 9 by 5 loaf pan.
• Parchment Paper- Line your pan with parchment paper so that it lifts out easily.

The Ingredients Needed for Snickerdoodle Pecan Quick Bread

• Pecans- I like to keep these in the freezer so I always have them on hand.
• Eggs- Use a large egg.
• Butter- Make sure you use unsalted butter.
• Sugar- Use granulated white sugar.
• Flour- Make sure to use all purpose flour.
• Buttermilk- Use whole milk buttermilk.
• Cinnamon- I use ground cinnamon.

How I Made my Bread

• First, I toasted my pecans. It’s important not to burn your nuts, which is why I toast them on low heat.
• Next, I carefully weighed and sifted together my dry ingredients.
• Then, I whisked together the wet ingredients.
• Next, I added the wet ingredients to the dry ingredients. It’s important no to overmix your batter. You just want to stir things together until everything is just combined.
• Then, I layer the batter and the cinnamon/pecan/sugar mixture.
• Next, I bake the bread until a toothpick comes out clean, for about 45 minutes.
• Finally, I let the bread cool and then served it.

If you like snickerdoodle cookies, you definitely need to try this Snickerdoodle Pecan Quick Bread.