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