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Tender Cinnamon Nut Loaf

Total Time

Prep: 20 min. Bake: 30 min. + cooling


8-10 servings

"This tender bread is delicious along and even better spread with cream cheese or butter," writes Debbie Purdue from her Freeland, Michigan kitchen. "It tastes like you spent a lot of time fussing , but it's made with convenient refrigerated biscuits."


  • 1/3 cup finely chopped pecans or walnuts
  • 1/4 cup sugar
  • 3 tablespoons butter, melted
  • 2 teaspoons ground cinnamon
  • 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk


  1. In a small bowl, combine the nuts, sugar, butter and cinnamon. Separate biscuits; flatten slightly. Place about 1/2 teaspoon of nut mixture on one side of each biscuit; fold other side over filling. Press edges with a fork to seal. Forming five rows, arrange biscuits folded side down in a greased 8x4-in. loaf pan. Spoon remaining nut mixture over top.
  2. Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Meanwhile, in a small bowl, combine confectioners' sugar and milk; drizzle over warm bread. Cut into slices or pull apart.

Nutrition Facts

1 slice: 154 calories, 7g fat (2g saturated fat), 9mg cholesterol, 217mg sodium, 22g carbohydrate (11g sugars, 1g fiber), 2g protein.

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