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.
NANNIE'S BUTTER PECAN CAKE
My grandmother use to make this for me all the time when I was little. Love it!
Provided by Sherrie Durkee
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine pecans and 1/4 cup butter in a baking pan.
- Bake pecans in the preheated oven until toasted and fragrant, about 20 minutes. Let cool.
- Combine flour, baking powder, and salt in a bowl.
- Combine remaining 1 cup butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix in flour mixture, alternating with milk and vanilla extract, until batter is smooth. Fold in pecans.
- Reduce oven temperature to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 648.2 calories, Carbohydrate 72.5 g, Cholesterol 137.4 mg, Fat 37.3 g, Fiber 2.5 g, Protein 8.9 g, SaturatedFat 16.5 g, Sodium 416.1 mg, Sugar 42.1 g
BANANA BUTTER PECAN CAKE
A Thanksgiving favorite at my house!
Provided by tbakercakes
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt®).
- Mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the tube pan for 15 minutes. Place a serving platter on top of the pan and invert pan. Gently lift pan from cake and let cake finish cooling.
- Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a boil, stir in milk, and return to a rolling boil. Remove from heat; beat confectioners' sugar and vanilla extract into butter mixture to make a smooth frosting. Spread over cooled cake and allow to stand until frosting has set, about 15 minutes.
Nutrition Facts : Calories 604.1 calories, Carbohydrate 93.8 g, Cholesterol 75.4 mg, Fat 25.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 9.4 g, Sodium 387 mg, Sugar 69.9 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.
BUTTERSCOTCH PECAN BREAD
Enjoy a slice of this moist, nutty bread with your morning cup of coffee...or bake several loaves to give as gifts. Everyone loves the crunchy pecans and old-fashioned butterscotch flavor.-Angela Ochoa, Lake Elsinore, California
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, pudding mix, baking powder and salt; add to creamed mixture alternately with milk. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-65 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 :
PECAN-VANILLA TEA BREAD
Categories Bread Dairy Nut Dessert Side Pecan Vanilla Shower Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Butter and flour 9- to 10-cup nonstick Bundt pan. Whisk flour, pudding mix, and nutmeg in medium bowl. Using electric mixer, beat sugar and eggs in large bowl 5 minutes. Blend in dry ingredients, then butter (batter will be thick). Fold in buttermilk, then nuts and raisins. Transfer to prepared pan.
- Bake bread until tester inserted near center comes out clean, about 1 hour. Cool in pan 5 minutes. Turn out onto rack; cool.
ORANGE PECAN TEA BREAD
Make and share this orange pecan tea bread recipe from Food.com.
Provided by chia2160
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 18
Steps:
- preheat oven to 350.
- spray a loaf pan with cooking spray.
- combine flour and the next 5 ingredients in a large bowl.
- make a well in center.
- combine sugar and the next 7 ingredients and whisk into the dry ingredients.
- pour into the loaf pan.
- bake 45 minutes until a toothpick inserted in center comes out clean.
- cool on a wire rack.
- mix oj and powdered sugar and drizzle over loaf, garnish with toasted pecans.
Nutrition Facts : Calories 2564.5, Fat 97.6, SaturatedFat 14.2, Cholesterol 434.3, Sodium 1904, Carbohydrate 387, Fiber 12.6, Sugar 205.2, Protein 46.4
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