Baker Bettie

Cardamom Pecan Swirl Bread

Cardamom Pecan Swirl Bread with a piece taken out. The slice is on a plate beside it.

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 in a ceramic loaf pan on a table with grapefruit and a drink

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.

The left photo is a slice of bread with fruit spread on top, the right is the whole loaf in a pan

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 wrapped in a cloth

A slice of the bread topped with fruit spread on a table with the load, grapefruit, drink and teacup

An upclose view of the bread loaf wrapped in a cloth on a table with grapefruit

Cardamom Pecan Swirl Bread


  • 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.
Nutrition Information:

Amount Per Serving: Calories: 0

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23 comments on “Cardamom Pecan Swirl Bread”

  1. Sounds and looks delcious! Your pictures are great 🙂

  2. that looks totally amazing – so incredibly pretty. You photos really are incredible.

  3. Great recipe, with a nice twist! Thanks!

  4. this is GORGEOUS! beautiful! I wish i could eat the picture! 😀

  5. Mmm, looks awesome! I’ve heard a lot of good things about that book.

  6. 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.

    • 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!!

      • 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!

  7. This bread looks delicious and I bet tastes wonderful with a hot soothing drink for breakfast – thanks!!!

    Choc Chip Uru
    Latest: Nutella Baking Week

  8. What is that amazing looking spread/jammy “thing” on your AWESOME bread?

  9. wow!this looks so sophisticated!!!i am gonna make this at the earliest!!

  10. 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!

  11. 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?

    • 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.

  12. that looks sooooo good!!

  13. I love the sound of this, and it looks delicious!

  14. Pingback: White Chocolate Covered Strawberry and Dark Chocolate Fudge Cake

  15. 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.

  16. I have just recently found your site, and this particular post has been out here for a while, but maybe just maybe you still answer questions about it??? I have a friend who likes cardamom and would like to make this bread for him, but I can’t, for the life of me, figure out what
    “place in a buttered loaf pan folded end side down” means, when I would have just folded the ends to the middle? Seems like now I would have two folded ends…one on each end. Does this mean fold the ends to the middle and then place it in the pan with that “middle” point on the bottom? Maybe I can just shape it like a babka?

  17. Made this bread for the first time today. I am new to bread making…thanks to a pandemic and stay-at-home orders. Al the other breads I’ve made are also filled and rolled, except they are kneaded at least a little bit. So this was definitely different. My yeast is fairly new, and apparently quite active, as my dough was pushing the lid off the bowl at 1.5 hours!! When I went to roll it, it was like trying to roll marshmallow fluff! and kept sticking to me and the counter I kept trying to put more flour underneath it, even though I had floured my counter top before I turned it out. I thought for sure it would be a mess inside. BUT, it turned out beautifully!! I had read in other recipes to cook bread to ~ 190 degrees, and I went with that. But when I checked the temp, there was some dough stuck to the thermometer, so I did another 10 minutes…perfect! This is so yummy served warm with some butter on it!

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