Butterscotch Pecan Tea Bread Recipes

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BUTTERSCOTCH PECAN BREAD



Butterscotch Pecan Bread image

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

1/2 cup butter, softened
1/2 cup sugar
3 eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
1 package (3.4 ounces) instant butterscotch pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups chopped pecans

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 :

BUTTER PECAN TEA BREAD



Butter Pecan Tea Bread image

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

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup packed light brown sugar
1 cup chopped pecans
1 egg, slightly beaten
1 cup buttermilk
2 tablespoons butter, melted

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 PUDDING



Butterscotch-Pecan Bread Pudding image

Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 8 servings.

Number Of Ingredients 9

9 cups cubed day-old white bread (about 8 slices)
1/2 cup chopped pecans
1/2 cup butterscotch chips
4 large eggs
2 cups half-and-half cream
1/2 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
Whipped cream and butterscotch ice cream topping

Steps:

  • Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.

Nutrition Facts : Calories 502 calories, Fat 30g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 384mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 10g protein.

TOASTED PECAN TORTE WITH BUTTERSCOTCH TOPPING



Toasted Pecan Torte with Butterscotch Topping image

This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.

Provided by Claire Saffitz

Categories     Bon Appétit     Cake     Thanksgiving     Pecan     Butterscotch/Caramel     Rum     Milk/Cream     Dessert     Fall     Bake     Holiday 2018

Yield 8 servings

Number Of Ingredients 13

1 1/4 cup (2 1/2 sticks) unsalted butter, room temperature, divided, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
4 1/2 cups pecan halves
2 1/4 tsp. baking powder
1 3/4 tsp. kosher salt, divided
1 cup granulated sugar
1 Tbsp. finely grated orange zest
3 large eggs, room temperature
4 Tbsp. rum, divided
1/2 cup (packed) dark brown sugar
1 1/2 cups chilled heavy cream, divided
Special Equipment
A 9"-diameter springform pan

Steps:

  • Place a rack in middle of oven; preheat to 350°F. Butter and flour pan. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12-15 minutes. Let cool.
  • Pulse baking powder, 1 tsp. salt, 1 1/2 cups flour, and 2 1/2 cups pecans in a food processor until nuts are finely ground. Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute. Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed. Scrape batter into prepared pan and smooth top.
  • Bake torte until golden brown and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let torte cool in pan.
  • Meanwhile, bring brown sugar, 1/2 cup cream, remaining 1/4 cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes. Remove butterscotch from heat and stir in remaining 3/4 tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally,until butterscotch is cool but still pourable.
  • Spread topping over torte. Whisk remaining 1 cup cream in a large bowl to medium peaks. Serve torte topped with dollops of whipped cream.
  • Do Ahead
  • Topping (without pecans) can be made 3 days ahead; cover and chill. Reheat over low before mixing in the nuts. Torte can be baked 1 day ahead; store tightly wrapped at room temperature.

BUTTERSCOTCH-PECAN CAKE



Butterscotch-Pecan Cake image

This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which make familiar flavors seem sophisticated.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 23

Vegetable-oil cooking spray, for pans
3 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
2 1/2 teaspoons coarse salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 1/2 cups packed dark-brown sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 1/4 teaspoons rum, preferably golden or dark
1 1/4 cups buttermilk, room temperature
12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 teaspoon coarse salt
20 ounces cream cheese, softened
1/2 cup confectioners' sugar, sifted
2/3 cup packed dark-brown sugar
3 ounces (6 tablespoons) butter, cut into pieces
1/2 cup light corn syrup
1/4 teaspoon coarse salt
1/2 cup heavy cream
2 cups pecan halves, toasted and chopped, plus more halves for garnish

Steps:

  • Make the cakes: Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  • Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
  • Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
  • Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
  • With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
  • Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
  • To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
  • Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

BUTTERSCOTCH PECAN TEA BREAD



Butterscotch Pecan Tea Bread image

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

1 egg
1 cup brown sugar
1 tablespoon butter, melted
2 cups all-purpose flour, sifted
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup pecans, chopped

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

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