Cinnamon-Chip and Pecan Loaf Cake – a delicious recipe with bread, butter, sour cream, eggs, cinnamon chips, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Butter and flour 9x5x2-inch metal loaf pan.
3
Using electric mixer, beat bread mix and 1/2 cup butter in large bowl until crumbly mixture forms.
4
Transfer 1/2 cup crumb mixture to small bowl; add remaining 2 tablespoons butter and rub in with fingertips until moist clumps form (for streusel).
5
Stir sour cream and eggs into remaining crumb mixture in large bowl.
6
Mix in cinnamon chips, pecans, cinnamon, and allspice.
7
Pour cake batter into prepared pan.
8
Sprinkle with streusel.
9
Bake cake until tester inserted into center comes out clean, about 1 hour 20 minutes.
10
Turn cake out onto rack.
11
Place streusel side up and cool 20 minutes.
12
Serve warm or at room temperature.
531
kcal
Calories
46
g
Fat
30
g
Carbs
11
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 8 ingredients. The key ingredients include: 1 16- to 17-ounce package date-bread mix, 1/2 cup (1 stick) plus 2 tablespoons butter, room temperature, 1 cup sour cream, 2 large 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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