CINNAMON-PECAN SWEET BREAD
This is like a delectable cinnamon roll in loaf form. It's a moist, buttery loaf cake with a swirl of cinnamon and pecans in the center and a silky smooth sweet glaze on top. It makes a great breakfast loaf or sweet snack to enjoy with coffee or tea. The texture is sort of a cross between a sweet tea cake and a sweet quick bread, so it's great to serve as a dessert, too. If you like cinnamon rolls, then you're going to love this sweet bread.
Provided by Vickie Parks @Northwestgal
Categories Sweet Breads
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving a slight overlap on two sides. Lightly coat the parchment with nonstick cooking spray.
- In a small bowl, combine all the ingredients for the cinnamon filling. Set the cinnamon filling aside.
- In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add eggs, milk and vanilla. Beat in the flour, baking powder, and salt until combined.
- Pour half of the batter into the prepared pan. Tap the pan a few times on the counter to form an even layer. Evenly distribute the cinnamon-pecan mixture on top, then top with the remaining batter and spread into an even layer (don't tap the pan on the counter or the cinnamon-pecan mixture might sink to the bottom.)
- Place pan in oven and bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in pan for one hour, then remove loaf from pan and transfer to a wire rack to cool completely.
- Whisk together the powdered sugar and milk until smooth. Add more or less milk or powdered sugar to reach the desired consistency. Drizzle the glaze over the loaf. Set aside until the glaze sets, then slice and serve with coffee or tea. It also makes a great breakfast treat.
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