Cinnamon-Pecan Swirl Bread Recipe

Cinnamon-Pecan Swirl Bread Recipe
Cinnamon-Pecan Swirl Bread Recipe photo by Taste of Home
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Cinnamon-Pecan Swirl Bread Recipe

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This wholesome, old-fashioned loaf is a staple in our house. The recipe makes two loaves, and I like to freeze one for later.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 35 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 35 min. + cooling

Ingredients

  • 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
  • CINNAMON NUT FILLING:
  • 3/4 cup packed brown sugar
  • 1/2 cup finely chopped pecans
  • 2-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg

Directions

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 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 14x8-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 9x5-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).
Originally published as Cinnamon-Pecan Swirl Bread in Country Woman Christmas Annual 2012, p34

Nutritional Facts

1 slice: 188 calories, 7g fat (1g saturated fat), 9mg cholesterol, 205mg sodium, 28g carbohydrate (11g sugars, 3g fiber), 5g protein.

  • 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
  • CINNAMON NUT FILLING:
  • 3/4 cup packed brown sugar
  • 1/2 cup finely chopped pecans
  • 2-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  1. 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).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 1 hour or until doubled.
  3. Meanwhile, combine filling ingredients; set aside.
  4. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each half into a 14x8-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 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
  5. 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).
Originally published as Cinnamon-Pecan Swirl Bread in Country Woman Christmas Annual 2012, p34

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