Real Texas Cinnamon Pecan Bread

There is nothing better to wake up to than the aroma of fresh Real Texas Cinnamon Pecan Bread!

You can either make it in the morning and eat it warm, or you can make it ahead of time and warm up a slice.

Either way, with a cup of coffee or a cold glass of milk, you will be in Heaven.

It’s not a really sweet bread, but it’s loaded with a delicious Pecan flavor.

You can download and print a full version of the recipe, just click on the hyperlink below:

Real Texas Cinnamon Pecan Bread

Ingredients

Filling

1/4 cup Sugar
1/2 cup toasted Pecans, chopped
1 1/2 teaspoon Cinnamon, ground

Bread

1 3/4 cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Kosher Salt
1 cup Sugar
1/4 cup Butter, softened
1 Egg
1 tablespoon Vanilla Bean Paste (or 1 1/4 teaspoon Vanilla Extract)
3/4 cup Milk

Icing

1 cup Powdered Sugar
1/4 teaspoon Vanilla Extract
1 to 2 tablespoons Whole Milk
3 tablespoons toasted Pecans, chopped

Directions

Preparing the Filling

Chop the pecans coarsely. Put on a cookie sheet and toast in a toaster oven or in a regular oven at 350F degrees, until they are a toasted color.

Put the toasted pecans in a bowl, add sugar, and ground cinnamon. Mix and set aside.

Preparing the Batter

With a fork, sift flour, baking powder, salt and baking soda.

Set the bowl aside.

Beat sugar and softened butter until it’s light and fluffy. Add eggs and mix well.

Now the secret ingredient: instead of vanilla extract I use “Singing Dog Vanilla Bean Paste”, you can order online. Or you can use the vanilla extract. Add the vanilla bean paste to the mixture. Mix it thoroughly.

Add alternately the flour and milk. Do this in 3 parts ending with the flour mixture.

Spray a loaf pan with oil. In thirds pour the batter in the pan.

Layering the Bread

Pour one third of the batter into the bottom of the oiled loaf pan.

Sprinkle half of the filling over the batter. Spread another third of the batter on top of this layer. Sprinkle the rest of the filling on top of the batter. Spread the last third of the batter over this layer.

Take a knife and create a swirl all the way through all the layers of the batter. Put in a preheated oven at 350F degrees for approxi-mately an hour or until a cake tester comes out clean, or you can use toothpick.

Frosting

In a small bowl, add just enough milk to dissolve the powdered sugar or to the consistency of frosting. The consistency needs to be thick, but thin enough so it can be drizzled. Drizzle the frosting over the bread. Spread the frosting over the top of the bread.

Sprinkle the reserved pecans on top of the bread.

Set aside for approximately 30 minutes or until the frosting has hardened.

Tagged as: Pecans, Ramona Werst, Real Texas Recipe, Real Texas Recipes, texas cooking, Texas recipe