Pecan Breakfast Loaf Recipes

BANANA PECAN LOAF

Banana Pecan Loaf image

We slice this banana bread so thick it is almost embarrassing-but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. -Lee Ann Miller, Millersburg, Ohio

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs
3 medium ripe bananas, mashed
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
PINEAPPLE SPREAD:
1 package (8 ounces) cream cheese, softened
1 cup canned crushed pineapple, well drained

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans., Transfer batter to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine cream cheese and pineapple. Serve with bread.

Nutrition Facts : Calories 275 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

PECAN BREAKFAST BREAD

Pecan Breakfast Bread image

Easy loaf to make and very good. I sometimes like to sprinkle coconut in each roll and then into the topping also for a coconut pecan loaf.

Provided by LAURIE

Categories Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls
2 tablespoons butter, softened
1/2 cup sugar
1 -2 teaspoon cinnamon
1/2 cup chopped pecans
2 tablespoons honey
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 cup pecan halves

Steps:

Unroll crescents into 16 triangles.
Spread each with butter.
Combine sugar, cinnamon and chopped pecans.
Sprinkle over triangles.
Roll each up starting at short end and rolling to opposite point.
Place rolls, point side down in greased 9x5inch loaf pan, forming 2 layers of 8 rolls each.
Bake at 375 for 30-35 minutes until deep golden brown.
Flip out of pan at once and place right side up on platter.
Drizzle with topping.
To make topping:.
In saucepan, combine all ingredients except pecans.
Bring to boil, stirring constantly.
Stir in pecans.
Cool slightly.
Drizzle over hot bread.

Nutrition Facts : Calories 363.7, Fat 13.7, SaturatedFat 3.3, Cholesterol 36, Sodium 329.9, Carbohydrate 55.5, Fiber 3.2, Sugar 27.1, Protein 6.3

PECAN LOAF

Pecan Loaf image

From Betty Lawerance's son. He is vegetarian and they love this recipe. This is a veggie meatloaf.

Provided by Dienia B.

Categories Brown Rice

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 onion, chopped
1 bell pepper, chopped
2 cups oats, quick
1 1/2 cups pecans, ground
1 1/2 cups brown rice, cooked
1 teaspoon salt
1/4 cup water
4 tablespoons ketchup

Steps:

Mix onion, bell pepper, oats, pecans, brown rice, salt, and water.
Add a little water, not too much, to make a paste consistency.
Form into a loaf or put in loaf pan.
Spread 4 tablespoons ketchup on top.
Bake at 300 degrees Fahrenheit for 1 hour.

Nutrition Facts : Calories 437, Fat 18.5, SaturatedFat 2, Sodium 378.7, Carbohydrate 59.3, Fiber 7.8, Sugar 3.8, Protein 11.6

BANANA & PECAN LOAF

Banana & pecan loaf image

This tea-time favourite is moist, sweet, nutty and comforting - it's bound to be a hit with friends and family

Provided by Sarah Cook

Categories Afternoon tea, Treat

Time 1h15m

Yield Cuts into 8-10 slices

Number Of Ingredients 12

Ingredients

175g softened butter , plus extra for greasing
175g golden caster sugar
3 eggs
140g self-raising flour
85g ground almonds
½ tsp baking powder
100ml milk
2 small, very ripe bananas
50g pecan , chopped, plus extra
85g softened butter
100g icing sugar , sifted
1 tsp vanilla extract

Steps:

Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth - the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.
Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans

Nutrition Facts : Calories 608 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.74 milligram of sodium

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