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
DATE PECAN TEA BREAD
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Time 1h25m
Yield 1 loaf (16 slices) and 1/2 cup spread.
Number Of Ingredients 15
Steps:
- Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside. , In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. , In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.
Nutrition Facts : Calories 312 calories, Fat 13g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.
SOUTHERN PECAN BREAD
Southern Pecan Bread is completely indescribable! Super buttery, sweet and loaded with pecans. Serve it with your morning coffee or as a totally addictive Thanksgiving side dish everyone will love! Guaranteed to be a new family favorite!
Provided by Shelly
Categories Bread
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper. Coat generously with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn mixer up to medium speed and mix for 1 minute until smooth.
- Turn mixer to low and mix in the flour until just combined. Fold in the pecans.
- Transfer mixture to your prepared pan and bake for 30-35 minutes, or until the center is just set and the edges are lightly golden.
- Cool completely in the pan, and then cut into squares.
Nutrition Facts : ServingSize 1 Square, Calories 473 calories, Sugar 33.3 g, Sodium 130.6 mg, Fat 30.7 g, SaturatedFat 13.3 g, TransFat 0 g, Carbohydrate 46.8 g, Fiber 1.7 g, Protein 5.2 g, Cholesterol 112.8 mg
BUTTERSCOTCH PECAN TEA BREAD
From Generations of Recipes, I'm not sure how butterscotch-y this would turn out but it still looks utterly delicious. Could probably also make in a bread machine using the quickbread cycle.
Provided by the80srule
Categories Quick Breads
Time 1h10m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Lazy way: put everything into a bread machine according to manufacturer's directions, and use the Quickbread cycle! (Mine works quite well.).
- Real way: Beat the egg. Add the sugar gradually, continually beating.
- Add the butter and blend.
- Add the dry ingreidents alternately with the buttermilk, and blend well until mixed.
- Add the nuts.
- Pour into a buttered loaf pan (book recommends 8 1/2 x 2 3/4, I think 9 x 4 would work too) and bake at 350F for 35-40 minutes.
Nutrition Facts : Calories 399.3, Fat 10, SaturatedFat 2.3, Cholesterol 37.7, Sodium 329.9, Carbohydrate 71.2, Fiber 2, Sugar 38, Protein 7.6
TOASTED PECAN BUTTER
This makes a great condiment at holiday brunches. I made this for a Mother's Day get-together to serve with toast and french toast, and the mothers in my life enjoyed it enough to ask for it as a Christmas present. Serve with toast, rolls, biscuits, etc. Yummy on pancakes, waffles, and croissants!
Provided by Carrie Mae
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 35m
Yield 32
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F/165 degrees C.
- Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
- Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 1.4 g, Cholesterol 15.3 mg, Fat 7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 41.2 mg, Sugar 1.2 g
BUTTER PECAN TEA BREAD
Rich, with a full flavor and great texture; this is also really good toasted the next day. This one comes from my mother, who made this all the time when we were little kids.
Provided by JamesDeansGirl
Categories Quick Breads
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F.
- Grease and flour a 9x5x3" loaf pan.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
- Stir in the pecans.
- In another bowl, combine the egg, buttermilk, and melted butter; blend well.
- Add to the flour mixture gradually; stir just until moistened.
- Do not overmix.
- Pour the batter into the prepared pan; bake at 350*F.
- for 45 minutes, or until a toothpick tests out done.
- Cool 10 minutes in pan before inverting; cool completely.
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