Pecan Pie Quick Bread

Have dessert for breakfast with this pecan pie quick bread recipe. Prepared with pecan butter, chopped pecans and topped with maple pecan halves there are some serious fall-vibes going on with this quick bread. Vegan, and easily made gluten-free, this breakfast bread will become a cozy new family favorite on crisp autumn mornings.

Close up of sliced pecan pie quick bread on a wood board.

I think pecan butter may be my new obsession. It’s amazing. And you know what? It’s even better when it’s homemade. Nut butters are so simple to make at home. They’re cheap, customizable and oddly gratifying to watch come together. But more on homemade pecan butter later, let’s get back to the recipe at hand.

So I made this pecan butter and though that a dessert-type quick bread would be amazing. So here it is: Pecan Pie Quick Bread. Yeah. It’s a dessert that you can eat at breakfast. You’re welcome.

Pecan Pie Quick Bread

There’s nothing complex about this pecan pie quick bread. No crazy ingredients, no special kitchen gadgets, and (thankfully) no yeast. Yeah, I’ve yet to master the yeast bread. But I’m working on it.

I decided to drastically cut down on the amount of sugar in this bread. There’s a full cup of applesauce to give it some sweetness and I don’t really like my breads to be overly sweet. That being said, if you’d like to make yours a bit more dessert-like, feel free to add more sugar. It’s customizable that way.

I also understand that not everyone has access to pecan butter. There are two options here: either make your own (see notes at end of recipe), of substitute in your favorite cashew or sunflower butter.

Slices of pecan pie quick bread on a wooden cutting board with wheat and pecan halves.

Maple Pecan Topping

To give this bread a little more of the pecan pie vibe I decided to decorate the top of this quick bread with some maple pecans. I picked out the prettiest pecan halves and simple tossed them in some maple syrup. Not too hard right? Then I layered them on top of the pecan pie bread right before going into the oven. Just make sure that you keep an eye on the pecans while they’re baking. You don’t want those glorious little beauties to burn.

Pecan pie quick bread on a wooden cutting board with wheat and pecan halves.

Ingredient Health Benefits

Apple- Vitamin C

Flax- Omega-3 fats; soluble and insoluble fiber

Pecans- Thiamine; Vitamin E; magnesium; protein; fiber; antioxidants; oleic acid; phytochemicals

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Pecan Pie Quick Bread

Have dessert for breakfast with this pecan pie quick bread recipe. Prepared with pecan butter, chopped pecans and topped with maple pecan halves there are some serious fall-vibes going on with this quick bread. Vegan, and easily made gluten-free, this breakfast bread will become a cozy new family favorite on crisp autumn mornings.
Prep Time15 mins
Cook Time1 hr 15 mins
Resting Time15 mins
Total Time1 hr 45 mins
Course: Breakfast
Cuisine: Vegan
Keyword: bread, pecan pie, pecans, quick bread, vegan

Ingredients

  • cup all-purpose flour
  • cup sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • cup pecans chopped
  • 2 flax eggs 2 tbsp flaxseed meal and 6 tbsp water
  • 1 cup applesauce
  • ½ cup vegan butter
  • cup pecan butter
  • 1 tbsp vanilla

Pecan Topping

  • pecan halves about 30
  • 1 tbsp maple syrup

Instructions

  • Preheat oven for 350°F. Spray a loaf pan with cooking spray.
  • Mix gound 2 tbsp flaxseeds with 6 tbsp of water. Set aside for 10 minutes.
  • In the mean time, melt vegan butter. Combine with applesauce, pecan butter, and vanilla.
  • In a seperate bowl combine flour, sugar, baking soda, salt, and chopped pecans. Add flax egg and melted vegan butter mixture.
  • Mix until just combined and pour into prepared loaf pan.

Pecan Topping

  • In a small bowl, combine maple syrup and pecan halves stirring to coat evenly.
  • Line the top of the pecan pie batter with the maple pecans.
  • Place in the preheated oven for 1 hour, 15 minutes. Check loaf at 45-50 mintues to make sure that maple pecans aren't burning. Tent with aluminum foil and continue baking if pecans are browning too quickly. Loaf is done when toothpick inserted into center comes out clean. Allow to cool completely in loaf pan before cutting.

Notes

To make your own pecan butter- Place 2 cups of raw pecans in a food processor and process for 20-30 minutes.  Pecans will go from chopped to ground.  They’ll form a ball then start to become creamy and buttery.  Stop food processor periodically to scrap down the sides and give the motor a break. 
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Vegan Date-Nut Bread

This breakfast vegan date-nut quick bread is sure to put you in the mood for fall. Requiring only 11 ingredients this simple bread is egg-free, can be made gluten-free and gets most of its delicate sweetness from dates. Enjoy it warm with coffee or tea and topped with fresh fruit and vegan cream cheese or butter.

Loaf of sliced bread on a wood cutting board with a vegan cream cheese topped slice plated on a white dish.

I’m so excited that September has finally hit. Here we are 1 week in and I’ve already got my fall decorations up. Anyone else hit that point yet where it’s like, “Buh-bye summer”? Of course here in Southern California we’re still 85 and sunny. But oh well…We can’t have it all.

Anyway, with most of the country cooling down I figured it was time to welcome fall with a super simple yet totally delicious vegan version of a date-nut bread. I subbed out the egg for a flax egg, white sugar for coconut sugar, and decided to try pecans instead of the usual walnuts (which was actually really tasty).

Loaf of bread on a wood cutting board with raspberries in the background and vegan cream cheese in the foreground.

Naturally Sweetened with Dates

Most of the light sweetness of this vegan date-nut bread comes from the dates themselves. I love the versatility of dates! They are wonderful natural sweeteners to breads, dessert hummus, and crust to name a few. Did I mention you can also just stuff them with some nut butter, dip ’em in chocolate and, BAM, you’ve got yourself a super simple snack that really hits that sweet-tooth craving. Anyway, because of their natural sweetness I didn’t have to add very much coconut sugar. If, however, you would prefer a sweeter bread, feel free to up the amount of coconut sugar to 1/2-3/4 of a cup.

Sliced bread on a wood cutting board with a vegan cream cheese topped slice plated on a white dish with fresh raspberries on the side.

Why coffee in the recipe?

The coffee in this bread is used as a flavor enhancer. Personally, I hate coffee. I know, I know…I’m probably the only person in America who doesn’t drink the stuff. (But I do love the smell.) So trust me when I say that you cannot taste the coffee in this bread. It only brings out the natural flavors already going on here. That being said, please don’t leave it out! I know it sounds weird to add something that you can’t really taste but trust me when I say, that it is necessary. Oh, and don’t have vanilla coffee? That’s totally fine! Try experimenting with another flavor and tell me down in the comments how it goes!

Loaf of sliced bread on a wood cutting board with a vegan cream cheese topped slice plated on a white dish with raspberries on the side.

May this vegan date-nut bread be a lovely new favorite in your fall breakfast repetuare! Be sure to dress it up with a smear of vegan cream cheese or vegan butter and enjoy with a fresh cup of coffee or tea. The loaf makes 10 healthy slices so it’s gonna last you a while. Place any extra in a freezer bag and freeze for those extra crisp fall mornings.

Enjoy friends!

Ingredient Health Benefits

Flax- Omega-3 fats; soluble and insoluble fiber

Pecans- Thiamine; Vitamin E; magnesium; protein; fiber; antioxidants; oleic acid; phytochemicals

Vegan Date-Nut Bread

This vegan date-nut quick bread is sure to put you in the mood for fall. Requiring only 11 ingredients this simple breakfast bread is egg-free and gets most of its delicate sweetness from dates. It is best served warm topped with fresh fruit and vegan cream cheese or butter.
Prep Time30 mins
Cook Time45 mins
Resting Time10 mins
Total Time1 hr 25 mins
Course: Breakfast
Cuisine: Vegan
Keyword: bread, breakfast, dairy-free, dates, gluten-free, pecans, quick bread, walnuts
Servings: 10 slices
Author: Erin

Ingredients

  • 2 cups dates, pitted, chopped
  • 4 tbsp room-temperature vegan butter
  • 1 tsp baking soda
  • ¾ tsp salt
  • cup coconut sugar
  • 1 cup hot brewed coffee (I used vanilla roast)
  • 1 flax egg (1Tbsp flaxseed meal + 3Tbsp water)
  • 1 tsp vanilla
  • ½ tsp baking powder
  • cups all-purpose flour (use gluten-free flour if desired)
  • 1 cup pecans or walnuts, chopped (I used a mix of both)

Instructions

  • Prehead oven to 350°F. Lightly grease an 8½ x 4½ loaf pan.
  • Begin by making the flax egg: whisk flax meal and water together in a small bowl and set aside for about 10 minutes until thick.
  • Place dates, butter, baking soad, salt and brown sugar in a mixing bowl. Pour in the hot coffee, stirring to combine. Allow to cool for 15 minutes.
  • Add the flax egg, vanilla, baking powder, and flour, beating gently until smooth. Stir in nuts.
  • Pour batter into prepared loaf pan, gently tapping the pan on the counter to remove any air bubbles.
  • Bake for 45 mintues, tenting with foil at 30 minutes to prevent over-browning. The bread is done when a toothpick inserted in the middle comes out clean.
  • Allow to cool for 10 minutes before turning out onto a wire cooling wrack. Cool completely before cutting.
  • Serve with vegan cream cheese and fresh fruit.

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