Cinnamon Chip And Pecan Loaf Cake – a delicious recipe with Nut Bread, Butter, Sour Cream, Eggs, Cinnamon Chips, Ground Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Butter and flour a 9x5x2 inch loaf pan.
2
Using a mixer, beat bread mix (not including the package of nuts) and 1/2 cup butter in a large bowl until a crumbly mixture forms. Transfer 1/2 cup of the crumb mixture to a small bowl and add the remaining 2 tablespoons butter and mix with fingers until moist clumps form (for streusel).
3
Stir sour cream and eggs into the remaining crumb mixture in a large bowl. Mix in cinnamon chips, cinnamon, allspice, and the nut mixture from the bread mix package.
4
Pour batter into pan. Sprinkle with streusel.
5
Bake for about 1 hour to 1 hour 20 minutes, or until a tester comes out clean. Let cool in the pan for 10 minutes. Turn out onto a rack to cool.
6
Variation: you can make 4 small loaves. Adjust baking time to 35-40 minutes.
468
kcal
Calories
40
g
Fat
29
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package (16 Oz. Package) Pillsbury Nut Bread Mix, 1/2 cups Butter, Plus 2 Tablespoons, Softened, 1 cup Sour Cream, 2 whole Eggs, and more.
Yes, Cinnamon Chip And Pecan Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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