Cinnamon Pecan Coffeecake Bread

This is a moist, delicious bread that is perfect
for breakfast, brunch, coffee or tea time. 🫖

Ingredients:

butter or shortening for greasing

flour for dusting pan

1 cup (4 - 5 ounces) chopped pecans

1/2 cup brown sugar

1 1/2 teaspoons cinnamon

1/2 cup toffee bits (optional)

1/2 cup (1 stick) unsalted butter, melted

1 cup sugar

2 eggs

1 teaspoon pure vanilla extract

1 cup sour cream or unsweetened greek yogurt

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Method:

Preheat oven to 350*. Use butter or shortening to grease a 9x5 inch loaf pan. Lightly dust with flour and set aside.

In a small bowl, stir together the pecans, brown sugar, cinnamon and toffee (if using). Set aside.

In a large bowl, whisk together the butter and sugar until combined and smooth. Add eggs, one at a time, whisking well after each addition. Whisk in the vanilla and sour cream until the mixture is smooth.

Sift together the flour, baking powder, soda and salt. Gradually whisk in to the butter & egg mixture just until combined. (Do not overmix.)

Pour half of the batter into the prepared pan. Sprinkle half of the pecan mixture over the top of the batter. Top with the remaining batter and sprinkle with the rest of the pecan mixture.

Place the loaf pan on a baking sheet and bake for 50 to 60 minutes, or until a wooden pick inserted in the center of the loaf comes out clean.

Allow to cool in the pan for 10 to 20 minutes. Remove from the pan and finish cooling on a wire rack. Makes 8 slices/ servings. Store in an airtight container at room temperature for a couple of days or in the refrigerator for a week.

Notes: This tasty bread is great served warm with butter, at room temperature, or chilled!