Cardamom Pecan Swirl Bread

Baker Bettie Breads, Breakfast, Breakfast Breads, Sweets, Yeast Breads 20 Comments

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Cardamom Pecan Swirl Bread

Oh, baking… I feel like in the past few years it has become an addiction.  I go a few days without baking something and I start to feel that itch.  This becomes a problem when you’re trying to watch that calorie intake.  Luckily it is the process and creativity that has become the addiction and not necessarily the eating.  And my co-workers have happily taken over the eating part.

Cardamom Pecan Swirl Bread

I am probably behind the times with this, but I just discovered this book: Artisan Bread in 5 Minutes a Day.  If you are behind the baking world buzz, like me, and haven’t heard of it you should definitely check it out.  They have created a technique of making this bread starter dough that requires no kneading and you just keep it in your fridge.  You can then pull out a piece to make fresh bread whenever you want.  It’s pretty awesome.

Cardamom Pecan Swirl Bread

I adapted this recipe from their technique.  The cardamom takes cinnamon swirl bread to a whole new level, not to mention it makes your house smell divine while it’s cooking!

Cardamom Pecan Swirl Bread

Cardamom Pecan Swirl Bread adapted from Artisan Bread in 5 Minutes a Day

Cardamom Pecan Swirl Bread
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1 Tbsp active dry yeast
1 Tbsp kosher salt
2 cups warm water
4 1/3 cups all-purpose flour
1 cup brown sugar tightly packed
1 tsp freshly ground cardamom
1 tsp cinnamon
1 1/2 cups chopped pecans
softened butter
raw sugar, optional


  1. In a large container that has a lid (I used a big pitcher) mix the yeast, salt, water, and flour until all of the flour is incorporated and wet. Cover with the lid leaving it slightly open, not airtight, and let sit at room temperature for 3 hours to rise.
  2. Mix the brown sugar, cardamom, and cinnamon together in a small bowl.
  3. Sprinkle some flour over the top of the risen dough and on hands. Gather the dough and shape into a ball, pulling the top layer down to the bottom. Flour a flat surface and roll the dough out into approximately a 12 by 16 inch rectangle.
  4. Brush softened butter over the dough to cover in a thin layer. Sprinkle the sugar, cardamom, cinnamon mixture over the dough. Sprinkle the pecans evenly over the dough. Starting at the long end, roll the dough tightly to the other end (similar to making cinnamon rolls). Fold the ends of the dough into middle and place in a buttered loaf pan folded end side down. Let rise for 60 minutes.
  5. Preheat the oven to 350 degrees F. Brush the top of the loaf with softened butter and sprinkle on some raw sugar if desired. Cut a large slit in the top of the dough. Bake in a 350 degree oven for 50-60 minutes. Allow to cool before slicing.

Cardamom Pecan Swirl Bread

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Comments 20

  1. K.M.

    Cardamom is one of my all-time favorite spices. I can’t wait to try this bread!

    Also, I’ve read a similar book involving letting the starter hang out in the fridge, called Tartine Bread. I think you might really like it. In the meantime I’ll check this book out of the library to read.

    1. Rhena

      Have 2 books on Artisan Bread by Zoe Francois and Jeff Hertzberg, but I still like using my mixer, my bread machine and my hands, but I will give your Cardamom pecan swirl bread a try tomorrow and will let you know how it is. I have just finished picking pecans here so I have alot and need to start using. Thanks for the link!!

      1. Post
        Baker Bettie

        Hope you enjoy it! I agree. Sometimes I like using my hands as well, although I don’t have a bread maker, but sometimes I just don’t want to get flour everywhere and my hands all sticky. It’s a nice backup on a busy day.

        Fresh pecans! I’m jealous… Enjoy!

    1. Post
  2. Kate Walsh / designhouse9

    I had a friend who made wonderful cardamon bread. She was going to teach me “one day”. We never got around to that “one day” and now she is gone. I will have to try this. I love pecans so this combo should be amazing.

    I wondered if that was apple butter you had smeared on it in the photo. I just received a homemade batch from a client as a thank you. How perfect!

  3. Anonymous

    Hi , can i use normal salt instead of kosher? and also, brown sugar is a brown cane sugar I think? I have a packet of muscavado sugar and brown sugar (thats’ sticky and smelly)

    which 1 can i use?

    1. Post
      Baker Bettie

      You can use table salt if preferred. I just like the somewhat coarse texture of kosher salt. You can use either sugar that you prefer the flavor. The sugar in this recipe does nothing more than flavor the bread so whichever you prefer.

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  5. Gert

    domesticaStefano Disegni è ateo e viene da una famiglia di origini ebraiche che si è convertita al cattolicesimo (ci ho messo un po'a sbrogliare il bandolo della matassa, poi ho trovato unni#9;i&terv3sta in cui lui stesso spiega la sua storia familiare) ed il cognome era originariamente Di Segni.In pratica confermi quello che ho detto io, non è ebreo.

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