Why You’ll Love This Recipe

Cinnamon Pecan Coffee Cake Loaf is a sweet, tender, and crumbly treat perfect for breakfast or dessert. Each slice is filled with a swirl of cinnamon and chopped pecans and topped with a rich glaze, making it an indulgent option that’s still easy to whip up. Whether served with your morning coffee or as an afternoon snack, this loaf is a comforting classic that brings bakery-level flavor right to your kitchen.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
1 ¼ cups granulated sugar, divided
3 teaspoons baking powder
3 ½ teaspoons ground cinnamon, divided
1 ¼ teaspoons salt

Wet Ingredients:

2 large eggs
1 cup buttermilk
⅓ cup vegetable oil
1 teaspoon vanilla extract
½ teaspoon almond extract

Add-ins:

1 cup chopped pecans

For the glaze:

1 cup powdered sugar
2 tablespoons melted butter
½ teaspoon vanilla extract
2 to 3 tablespoons milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
In a mixing bowl, whisk together flour, 1 cup sugar, baking powder, 1 ½ tsp cinnamon, and salt.
In a separate bowl, whisk the eggs, buttermilk, oil, vanilla, and almond extracts until smooth. Combine with the dry ingredients and stir until just mixed.
Spread half the batter in the pan. In a small bowl, mix remaining sugar, cinnamon, and pecans. Sprinkle half over the batter, swirl gently with a knife.
Add remaining batter and top with the rest of the cinnamon-pecan mixture.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan.
Mix glaze ingredients in a bowl until smooth. Drizzle over the cooled loaf before serving.

Servings and Timing

Servings: 8 slices
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

Nut-Free: Omit pecans or replace with sunflower seeds for a nut-free option.
Spiced: Add a pinch of nutmeg or allspice to enhance the warm flavors.
Fruit Twist: Add diced apples or raisins to the batter for extra texture and sweetness.

Storage/Reheating

Storage: Store at room temperature in an airtight container for 1-2 days, or refrigerate for up to 1 week.
Freezing: Freeze unglazed slices wrapped individually for up to 3 months. Defrost and glaze before serving.
Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-baked feel.

FAQs

1. Can I make this coffee cake ahead of time?

Yes, this loaf keeps well and can be made a day in advance. Just wait to add the glaze until you’re ready to serve.

2. Can I use a different type of nut?

Absolutely. Walnuts or almonds also work well in this recipe.

3. Can I make this loaf without the glaze?

Yes, the cake is delicious on its own, though the glaze adds a nice sweetness and finish.

4. How do I make buttermilk if I don’t have it?

You can make a buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5-10 minutes.

5. Can I use whole wheat flour?

You can use half whole wheat and half all-purpose flour for a heartier version. Full whole wheat may make it more dense.

6. How do I prevent the loaf from overbaking?

Use a toothpick to check for doneness around the 50-minute mark. It should come out with a few moist crumbs.

7. Can I use this recipe for muffins?

Yes, this batter can be divided into a muffin tin and baked for 18-22 minutes at 350°F.

8. What if I don’t like almond extract?

You can omit it or replace it with additional vanilla extract.

9. Can I double the recipe?

Yes, double the ingredients and bake in two loaf pans, or adjust for a 9×13 baking dish and monitor the baking time.

10. What can I serve with this coffee cake?

It pairs perfectly with coffee, tea, or a scoop of vanilla ice cream for dessert.

Conclusion

Cinnamon Pecan Coffee Cake Loaf is the perfect blend of sweet, nutty, and spiced flavors, making it an ideal choice for breakfast, brunch, or dessert. Easy to make and even easier to enjoy, this coffee cake is a must-try for any home baker. Whether you’re entertaining or just treating yourself, this loaf is bound to impress.

Cinnamon Pecan Coffee Cake Loaf

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Author: Julia
Total Time: 1 hour 10 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Cinnamon Pecan Coffee Cake Loaf is a soft, moist, and flavorful quick bread that’s swirled with cinnamon, loaded with crunchy pecans, and finished with a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert, this easy-to-make loaf delivers bakery-quality flavor right from your kitchen. Serve it with coffee or tea for a comforting and crowd-pleasing treat. Whether you’re baking for a special occasion or just because, this cinnamon pecan loaf will be a favorite!

Instructions

Preheat oven to 350°F and grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, 1 cup of sugar, baking powder, 1 ½ teaspoons cinnamon, and salt.
In a separate bowl, whisk eggs, buttermilk, oil, vanilla extract, and almond extract until smooth.
Combine wet and dry mixtures just until incorporated. Do not overmix.
Fold in chopped pecans and gently fold in raspberries if using (optional variation).
Pour half the batter into the loaf pan. In a small bowl, mix remaining ¼ cup sugar, remaining cinnamon, and half the pecans. Sprinkle over batter and swirl lightly with a knife.
Top with remaining batter and sprinkle the rest of the cinnamon-pecan mixture over the top.
Bake for 55–60 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan before removing.
Whisk glaze ingredients together and drizzle over cooled loaf. Garnish with more pecans if desired.

Notes

Substitute walnuts or almonds for pecans if preferred.

Omit almond extract if you’re not a fan, or increase vanilla.

Add diced apples or raisins for extra sweetness and texture.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American