EASY BUTTER PECAN BREAD
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F / 180 C / Gas 4.
- Grease and flour a 9 x 5 x 3-inch loaf pan.
- In a mixing bowl, combine the flour, baking powder, soda, salt, and spices; mix with a spoon or whisk to blend thoroughly. Stir the brown sugar into the flour mixture.
- In a small bowl, whisk the egg lightly. Whisk in the buttermilk and melted butter until well blended. Stir the egg and buttermilk mixture into the flour mixture until well blended.
- Fold in the chopped pecans.
- Spoon the batter into the prepared loaf pan.
- Bake the quick bread in the preheated oven for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
- Cool the bread in the pan on a rack for about 10 minutes. Turn it out and place it on the rack to cool completely before slicing.
- Serve and enjoy!
Nutrition Facts : Calories 296 kcal, Carbohydrate 42 g, Cholesterol 29 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, Sodium 353 mg, Sugar 19 g, Fat 12 g, ServingSize 10 servings, UnsaturatedFat 0 g
PECAN LEMON LOAF
A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA PECAN LOAF
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
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.
SPECIAL K/PECAN LOAF
If you've ever been to and Adventist potluck, you've undoubtedly had one version or other of this. It is a delicious alternative to meatloaf. You can make it real low fat with obvious changes i.e. no fat cottage cheese, skim milk etc.. Enjoy!
Provided by Kevin Young
Categories Grains
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter or margarine until wilted and clear.
- Place eggs, cottage cheese, Natures Seasoning, milk, pecans, and onions in a large mixing bowl and mix well.
- Fold in the Special K cereal and mix all the ingredients together well (until there are no dry pieces of cereal).
- Pour mix into greased meatloaf dish and cover.
- Bake covered at 350 degrees for 1 hr 15 minutes, then bake an additional 15 minutes uncovered.
- Serve as you would meatloaf.
Nutrition Facts : Calories 624.4, Fat 42.5, SaturatedFat 14.3, Cholesterol 262, Sodium 816.5, Carbohydrate 34.2, Fiber 3.9, Sugar 7.4, Protein 30.3
PECAN LOAF
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
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
PECAN MAPLE LOAF
Make and share this Pecan Maple Loaf recipe from Food.com.
Provided by koko-girl
Categories Dessert
Time 1h20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven, grease& line the base of a 9x5 loaf pan with baking/parchment paper.
- Sift flour and baking powder into a bowl.
- Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.
- Add in the sugar and pecans.
- Beat eggs together with milk and lemon zest in a seperate bowl.
- Stir in maple syrup.
- Add this to the flour mixture and gently mix together.
- Do not overmix, only until all dry ingredients have become moist.
- The batter should be lumpy.
- Pour batter into pan and smooth out the surface of the batter.
- Bake in the oven for about 50-60 minutes or until cake is lightly browned.
- To make sure, insert a toothpick into the center of the cake and if it comes out clean then the cake is ready.
- Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.
- (For Icing) Sift the icing sugar into a small bowl and stir in the lemon juice to create a smooth icing.
- Drizzle over the loaf and then sprinkle the chopped pecans over the icing.
- Wait until the icing is set then slice.
BUTTER PECAN LOAF
I found this recipe on the Louisiana Cookin' website - it's from a cookbook titled "Pecans" by Keith Courrege and Marcelle Bienvenu. It was a really big hit in my office ... although I did (at least) double the pecans :)
Provided by Pinay0618
Categories Quick Breads
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Butter a 9x5x3-inch loaf pan. Line the bottom of the pan with waxed or parchment paper. Butter the paper, then dust the sides and bottom with flour. Shake off any excess. Set aside.
- In a large skillet, melt the butter over medium-low heat. Add the pecans and cook, stirring, until the nuts are lightly toasted, 3 to 4 minutes.
- Drain the nuts in a strainer placed over a measuring cup, tossing to remove as much butter as possible. There should be about ½ cup of melted butter in the cup. If there isn't, add enough melted butter to measure ½ cup. Let the butter cool to room temperature and set aside. Coarsely chop the pecans and set aside.
- Sift together the flour, baking powder, and salt into a mixing bowl. In another mixing bowl, beat the eggs with an electric mixer on medium speed for about 30 seconds. Gradually add the sugar on medium-high speed and beat until the mixture is light and fluffy, about 5 minutes.
- Add the cream and beat to blend. Reduce the speed to low, add the flour mixture, and beat until just blended. Scrape down the sides of the bowl; add the cognac and the chopped pecans. Stir to blend. Fold in the melted butter and pour the batter into the pan.
- Bake until the cake is golden and the center springs back when touched, about 1½ hours. Cool the cake in the pan for about 10 minutes, then turn it over onto a wire rack to cool completely.
- When it has cooled, wrap it in plastic wrap, then in foil. Let the cake stand for one day before slicing. It will keep up to one week.
Nutrition Facts : Calories 462.4, Fat 23.8, SaturatedFat 12.9, Cholesterol 150.7, Sodium 186.3, Carbohydrate 56.5, Fiber 1.1, Sugar 31.5, Protein 7.2
BANANA PECAN LOAF
I slice this bread so thick when I eat it, it's almost embarrassing! This banana bread is rich, super moist and flavorful. It's hard to stop at just one slice.
Provided by BakeretteJen
Categories Breads
Time 1h15m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in mashed bananas.
- Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans.
- Transfer batter to a greased 9-in. x 5-in. loaf pan. Bake at 350 degrees Fahrenheit for 50-60 minutes or until a toothpick inserted near the center of the loaf comes out clean.
- Cool for 10 minutes before removing loaf from pan to a wire rack.
- For an equally delicious spread: combine 1 pkg. (8 oz.) cream cheese, softened, and 1 cup canned crushed pineapple, well drained. It's delicious as a spread for your banana bread.
BANANA & PECAN LOAF
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
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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