BROWN SUGAR, MAPLE, AND PECAN POUND CAKE
This pound cake is all about the earthy sweetness of maple syrup and the nutty crunch of toasted pecans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and both sugars on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add maple syrup, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed. Fold pecans into batter.
- Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
- To store, freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Nutrition Facts : Calories 537 g, Fat 36 g, Fiber 2 g, Protein 8 g
MAPLE PECAN BREAD
Slice into a moist and mapley quick bread that's prepped for the oven in minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 20
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
- In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
- In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
- Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 11 g, TransFat 0 g
MAPLE-PECAN BANANA BREAD
Liven up the day with a fresh loaf of Maple-Pecan Banana Bread warm from the oven. A sweet take on traditional banana bread, Maple-Pecan Banana Bread is surprisingly easy to make and ready in under an hour.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat egg, dressing and bananas in large bowl with whisk until blended. Combine flour, sugar, baking soda and salt. Add to banana mixture; stir just until moistened. Stir in 1/2 cup nuts.
- Pour into 4 greased and floured mini loaf pans, adding about 1 cup batter to each. Combine syrup and remaining nuts; spoon over batter.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool bread in pans 10 min. Remove from pans to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
MAPLE-PECAN FRENCH TOAST BAKE
This French toast bake is a savory breakfast/brunch dish that's always a hit!
Provided by mcarter1115
Categories French Toast Casserole
Time 9h
Yield 12
Number Of Ingredients 12
Steps:
- Mix milk, half-and-half, eggs, maple syrup, vanilla, cinnamon, and nutmeg together in a large bowl until well combined.
- Layer bread slices in a greased 9x13-inch baking dish. Pour egg mixture over the bread slices. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Remove French toast from the refrigerator.
- Mix brown sugar, pecans, butter, and maple syrup together; spread topping evenly over the French toast.
- Bake, uncovered, in the preheated oven until puffed and golden brown, about 40 minutes.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.8 g, Cholesterol 127 mg, Fat 21.5 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 8.9 g, Sodium 309.3 mg, Sugar 23.8 g
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