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
SWEET ALABAMA PECAN BREAD
Delicious sweet bread your family will love!
Provided by The Southern Lady Cooks
Categories bread
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray a 9X13 with nonstick spray.
- Stir together sugar, eggs, butter, and oil.
- Mix in flour, vanilla, and pecans.
- Bake for 30-35 min until tests done.
- Let cool for 10-15 minutes before slicing.
CURRANT CARDAMOM BREAD PUDDING
Perfect holiday dish! Simple and delicious. Pairs well with a strong cup of black coffee and early morning solitude.
Provided by lboyd
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Mix eggs, butter, apple syrup, sugar, vanilla extract, cinnamon, nutmeg, cardamom, and salt. together in a large bowl. Stir in half and half and milk. Place cubed bread and currants into a large baking dish. Stir in the egg mixture until bread is evenly coated. Cover and refrigerate for 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Uncover the baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 45.8 g, Cholesterol 74.9 mg, Fat 12 g, Fiber 1.5 g, Protein 7.8 g, SaturatedFat 6.9 g, Sodium 443.6 mg, Sugar 23.5 g
PECAN CURRANT BREAD
Provided by Paul Grimes
Yield Makes 1 tea loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F with rack in middle.
- Whisk together dry ingredients, pecans, and currants in a large bowl. In another bowl, whisk together remaining ingredients until combined well.
- Stir wet ingredients into dry ingredients until just combined. Transfer batter to a well-buttered 9- by 5-inch loaf pan, smoothing top, and bake until golden-brown and a wooden pick inserted in center comes out clean, about 1 1/4 hours.
- Cool in pan on a rack 10 minutes, then turn out onto rack and cool 1 hour more.
CARROT, RAISIN & PECAN BREAD
Our garden is currently overflowing with carrots, and this quick bread is a delicious way to use up some of them; it's moist and full of raisins and pecans! This makes one loaf; the recipe is easily doubled and the bread freezes well.
Provided by EdsGirlAngie
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Combine sugar and oil; add eggs, one at a time.
- In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, raisins and pecans.
- Stir into sugar-oil-egg mixture until combined; do not overmix.
- Pour into a greased or non-stick loaf pan and bake at 375 degrees F for 45 minutes or until toothpick comes out clean after inserting in middle of bread.
- Let cool slightly in pan, then carefully turn out onto a baking rack to finish cooling.
Nutrition Facts : Calories 3204, Fat 195.6, SaturatedFat 26.5, Cholesterol 423, Sodium 2379, Carbohydrate 338.7, Fiber 12.5, Sugar 178.8, Protein 36.6
PECAN BREAD
I like to have this bread on hand most of the time. It is delicious for morning toast, adding only berry jams and jellies, and great as the base for French toast. Though the recipe looks long, it is actually very simple to make.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes., Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 129 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
CURRANT PECAN STUFFING
Categories Fruit Herb Nut Side Bake Christmas Thanksgiving Quick & Easy Stuffing/Dressing Currant Pecan Fall Winter Bon Appétit
Yield Makes 12 cups
Number Of Ingredients 9
Steps:
- Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes.
- Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbes. Sauté until tender, about 7 minutes. Set aside.
- Place stuffing cubes in bowl. Melt 1/2 cup better in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add currant mixture, vegetable mixture and pecans. Toss to combine. (Can be made 1 day ahead. Cover; chill.)
CURRANT TEA BREAD
This rich and flavorful bread is a favorite old-time recipe. Because it keeps well and goes great with coffee or tea, I like to have an extra loaf on hand for gifts or for friends who come to call over the holidays.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the milk and lemon zest. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in currants., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 239 calories, Fat 6g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 82mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
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