White Whole Wheat Pecan Bread: Slightly Sweet, Perfectly Nutty

This bread came to me unassumingly, unexpectedly, on the back of a bag of flour — the very same bag of flour I gleaned through that crazy Sunday at Whole Foods you may remember.

An image of a loaf of bread on a cooling rack.

I wasn’t looking for a bread recipe; I wasn’t even really in the mood to bake but, maybe because of what we’d been through together, maybe because I am too impressionable, as soon as I saw this bag’s recipe, despite every bad loaf of bread I’ve made over the last few months, I started gathering ingredients.

It was like this bread found me. It seems that in this life, there are things we pursue: people we want to be our friends, jobs we apply to have, opportunities we dream of and work for.

Then there are things that pursue us or, sometimes, things that fall right into our laps, without our looking for them, without our knowing we could have wanted them at all. In my experience?

These are some of the best things. I lost count of how many different breads I’ve tried this year — Five? Six?

A close up image a beautiful loaf of bread.

When you try to make something happen for that long, and keep failing, it can be pretty discouraging, and I think we all know that’s not just true with bread. So I am happy to tell you this dense, sort-of-like-a-tea-loaf bread, while still not perfection, has a lot of things going for it, things which would make it quite the find, in fact.

Its texture was bread-like all the way through to the middle (no weird ribbons!), and its faintly sweet flavor had the nutty hint of pecans throughout. It is nice buttered or with a little honey, and I also liked it plain.

But my favorite way to eat it should come as no surprise after Monday’s post: sliced and sandwiched around gruyere, roast chicken, sliced apples and dried cranberries, sautéed on the stove, a recipe, it should again be noted, that came to me, just like that, after we’d made grilled cheese sandwiches at my brother’s place one night.

An image of a delicious looking sandwich on a white plate.

So here’s to unexpected blessings, whichever kind you’re hoping for.

White Whole Wheat Pecan Bread
I basically used this exact recipe from King Arthur Flour, but substituted pecans for walnuts.

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About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

16 thoughts on “White Whole Wheat Pecan Bread: Slightly Sweet, Perfectly Nutty

  1. Apples and cranberries . . . on a sandwich? That’s genius, and I’ve never, ever thought to do it before. And that bread looks absolutely delish. Thanks for blowing my mind this morning. I can’t wait to put some sliced apples on my next grilled cheese <3

  2. My favorite food item to make & bake is bread.
    Unfortunately, it it my best friend(comfort food) & my worst friend(goes to my waist).
    But I can’t live without it, so I tell myself.
    I had a similiar sandwich with pears instead of apples along with some carmelized onions.
    Great looking sandwich Shannalee. I love the toasted look of the bread.

  3. You might like this bread recipe – it’s my go to recipe for all holiday get-togethers and whenever I’m feeling particularly domestic. =D

  4. Your bread looks just perfect, and I applaud your courage and perseverance in the face of past disappointments. I know how you feel, and I’m glad that bread found you!

  5. You are my bread-baking goddess inspiration! This is one of my major goals this spring/summer–to jump into the wide, wide world of yeast with open arms. Glad someone’s jumped in first 🙂

  6. What a great experience. I usually just dream of the stuff or have a craving for something and I go on a hunt. A long hunt that can go anywhere from minutes to days to weeks. I think I’ll have to try this immediately because I love the idea of having them as you did with the chicken, gruyere, sliced apples and dried cranberries. I can’t wait to try it!

    Great post! 🙂

  7. Ashley, I am to the point now where I want apples on just about every sandwich. They add such a great sweetness and crisp texture. Let me know what you think!

    Nikki, Thanks!

    Kate, And the kind that make me most thankful and amazed.

    Celeste, Ha! I understand. Moderation is key. 🙂

    Kathryn, Thank you! I’m taking a much-needed bread brake, mostly because, hallelujah, I am out of yeast! I need this time to remember why I liked having yeast to begin with, ha!

    Kim, Thank you, friend!

    Jane, Thank you so much – me too!

    JessieV, ha!

    Megan, Welcome! I can’t wait to hear about your victories!

    Lisa, Thank you so much, Lisa! I appreciate that encouragement.

    Kamran, Do it! Really any bread would work with that combo though – sooooo good!

  8. Oh my gosh that sandwich looks amazing. At Red Hen in LP, I bought a cranberry multigrain bread and it was amazing. That would be perfect for a sandwich like that.

  9. I haven’t baked bread that would really be a bread in a while. I can’t count the banana bread and apple bread I like making so much b/c I’d never make a sandwich out of those, the crumb is too delicate. Maybe french toast… But it’s like eating cake to me.
    I need to make a nice bread soon. Maybe a baguette so I can make sandwiches for work. mmm….

  10. I love this bread recipe! And seriously, that sandwich sounds like heaven. I don’t make sandwiches enough, methinks…

  11. Jessica, Cranberry multigrain sounds so good!

    Nikki, You’ve got me craving banana bread and apple bread and baguettes now!

    Caitlin, I am a full-on sandwich addict as of late. Loving it!

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