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Cinnamon-Pecan Swirl Bread

 Cinnamon-Pecan Swirl Bread
This wholesome, old-fashioned loaf is a staple in our house. The recipe makes two loaves, and I like to freeze one for later.
24 ServingsPrep: 45 min. + rising Bake: 35 min. + cooling


  • 2-1/4 cups whole wheat flour
  • 2 to 2-1/2 cups bread flour
  • 1/2 cup ground flaxseed
  • 2 tablespoons vital wheat gluten
  • 3 teaspoons active dry yeast
  • 2 teaspoons salt
  • 1-1/4 cups water
  • 1/3 cup canola oil
  • 1/3 cup honey
  • 1/2 teaspoon lemon juice
  • 1 egg
  • 3/4 cup packed brown sugar
  • 1/2 cup finely chopped pecans
  • 2-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • In a large bowl, combine the whole wheat flour, 2 cups bread flour,
  • flax, gluten, yeast and salt. In a small saucepan, heat the water,
  • oil, honey and lemon juice to 120°-130°. Add to dry
  • ingredients; beat just until moistened. Add egg; beat until smooth.
  • Stir in enough remaining bread flour to form a stiff dough (dough
  • will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about

2 of 2

Cinnamon-Pecan Swirl Bread (continued)

Directions (continued)

  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise for 1 hour or until doubled.
  • Meanwhile, combine filling ingredients; set aside.
  • Punch dough down. Turn onto a lightly floured surface; divide dough
  • in half. Roll each half into a 14-in. x 8-in rectangle. Sprinkle
  • half of the filling over each rectangle to within 1/2 in. of edges.
  • Roll up, jelly-roll style, starting with a short side. Pinch to
  • seal. Place each loaf seam-side down in a greased 9-in. x 5-in. loaf
  • pan. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 34-38 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Nutritional Facts: 1 slice equals 188 calories, 7 g fat (1 g saturated fat), 9 mg cholesterol, 205 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein.