Pecan Pear Bread Recipes

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PEAR-CHOCOLATE-PECAN QUICK BREAD WITH CHOCOLATE GLAZE



Pear-Chocolate-Pecan Quick Bread with Chocolate Glaze image

Mix shredded pears, chocolate chips and toasted pecans into this batter and bake up a moist loaf that's covered with a chocolate glaze.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 20

1/2 cup melted unsalted butter, plus more, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup bittersweet chocolate chips
3/4 cup chopped toasted pecans
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded pears, excess moisture squeezed out
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa
2 tablespoons milk
1/4 teaspoon pure vanilla extract
Pinch of fine salt

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and pecans and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

PECAN BREAD



Pecan Bread image

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

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
4 teaspoons honey
1 tablespoon olive oil
1-1/2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, optional
1 tablespoon cornmeal
3 tablespoons chopped pecans, toasted
1 tablespoon milk

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

PEAR BREAD II



Pear Bread II image

The delicate flavor of fresh pears and pecans dance enchantingly in this lovely summer loaf. Freezes well if double wrapped. Delicious and easy.

Provided by Anna

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 12

1 cup vegetable oil
2 cups granulated sugar
3 eggs
2 ½ cups pears - peeled, cored and chopped
1 cup chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
  • In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
  • Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 38.5 g, Cholesterol 27.9 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 208.3 mg, Sugar 22.4 g

PECAN PEAR MUFFINS



Pecan Pear Muffins image

These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada

Provided by Taste of Home

Time 50m

Yield about 2 dozen.

Number Of Ingredients 10

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup canola oil
1 teaspoon vanilla extract
4 cups chopped peeled ripe pears (about 6 medium)
1 cup chopped pecans

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 259 calories, Fat 13g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

FRESH PEAR BREAD



Fresh Pear Bread image

When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each)

Number Of Ingredients 12

3 large eggs, room temperature
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts

Steps:

  • In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. 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 pans to wire racks.

Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY/PEAR/PECAN BREAD



Raspberry/Pear/Pecan Bread image

Yummy way to use fresh summer fruit. Can be glazed if sweeter bread is desired.

Provided by Cindy Bonner

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h5m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ¼ cups raspberries
2 cups chopped pears
½ cup brown sugar
¼ cup oil
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  • Mix flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Place raspberries in a separate bowl. Spoon 2 tablespoons flour mixture over raspberries and toss until coated.
  • Combine pears, brown sugar, oil, eggs, and vanilla extract in a separate bowl. Stir flour mixture into pear mixture until batter is just combined. Gently fold raspberries and pecans into batter. Pour batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 1/2 hours. Cool in pan for 20 minutes before removing loaf to cool completely on a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 12.8 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 245.6 mg, Sugar 12.8 g

ROASTED PEAR QUICK BREAD



Roasted Pear Quick Bread image

Roasted pears add juiciness and depth of flavor to this otherwise simple quick bread. You can peel the pears if you want, but they add a sturdiness to the roasted fruit and a nice texture to the finished loaf. The addition of streusel takes this bread over the top, but it is excellent without it, too, if you feel like skipping a step.

Provided by Erin Jeanne McDowell

Categories     cakes, quick breads, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 21

2 1/2 cups/355 grams chopped pears (from about 2 medium pears, cored and cut into 1/2-inch pieces)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Pinch of fine sea salt
1/4 cup/25 grams old-fashioned oats
1/4 cup/55 grams light brown sugar
1/4 cup/30 grams all-purpose flour
Pinch of ground cinnamon
3 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/3 cup/45 grams coarsely chopped almonds
2 1/2 cups/320 grams all-purpose flour
2 teaspoons ground cinnamon
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters vegetable, or other neutral, oil
2 tablespoons unsalted butter, melted, plus more for greasing the pan
1 cup/220 grams light brown sugar
2 large eggs, at room temperature
1/2 teaspoon almond extract (optional)
3/4 cup/180 milliliters buttermilk

Steps:

  • Make the roasted pears: Heat the oven to 400 degrees. On a large baking sheet, toss the pears with the melted butter, vanilla and salt and spread in an even layer on the pan. Transfer to the oven and roast until pears are tender and beginning to brown at the edges, about 15 minutes. Remove from the oven and cool to room temperature.
  • While the pears cool, make the streusel: In a medium bowl, stir together the oats, brown sugar, flour and cinnamon to combine. Add the cubes of cold butter and use a pastry cutter or your hands to work the butter into the other ingredients until the mixture becomes clumpy. Stir in the almonds. Set aside.
  • Make the quick bread: Lightly grease a 9-by-5-inch loaf pan, and lower the oven temperature to 350 degrees. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt to combine. Set aside.
  • In a large bowl and using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter and brown sugar until well combined, about 1 minute. Add the eggs one at a time and mix well to incorporate after each addition, scraping the bowl as necessary. Beat in the almond extract if using.
  • With the speed on low, gently add in half the flour mixture and mix until incorporated. Add the buttermilk in a slow, steady stream and mix to combine, then add the remainder of the flour mixture and mix until just incorporated. Add the cooled roasted pears and use a rubber spatula to gently fold them into the batter. Pour the batter into the prepared loaf pan and spread in an even layer.
  • Sprinkle the streusel evenly over the loaf. Bake the quick bread until a toothpick inserted into the center comes out clean and the streusel is golden brown, 55 to 65 minutes. If the streusel is getting too dark before the interior is fully baked, tent with foil. Let cool for 20 minutes in the pan, then unmold onto a cooling rack to cool completely before slicing and serving.

Nutrition Facts : @context http, Calories 601, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 29 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 380 milligrams, Sugar 39 grams, TransFat 0 grams

PEAR BREAD I



Pear Bread I image

This bread is great lightly toasted for breakfast or anytime!

Provided by ANGIEGAIL

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 20

Number Of Ingredients 11

3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
¾ cup vegetable oil
3 eggs
2 cups white sugar
2 cups peeled shredded pears
1 cup chopped pecans
2 teaspoons vanilla extract

Steps:

  • In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
  • In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
  • Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 38 g, Cholesterol 27.9 mg, Fat 13.1 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 196.4 mg, Sugar 22 g

PEAR BREAD



Pear Bread image

Make and share this Pear Bread recipe from Food.com.

Provided by Tonkcats

Categories     Quick Breads

Time 1h15m

Yield 3-4 loaves

Number Of Ingredients 11

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 cup yogurt or 1/4 cup buttermilk
1 cup pear, coarsely chopped
1 teaspoon vanilla

Steps:

  • Cream butter, gradually beat in sugar.
  • Beat in eggs, one at a time. Combine dry ingredients.
  • Add to egg mixture alternately with yogurt. Stir in pears and vanilla.
  • Pour into buttered loaf pan.
  • Bake at 350 degrees for 1 hour.
  • Freezes well.
  • Excellent for mini loaves.

FRESH PEAR BREAD



Fresh Pear Bread image

This bread is moist and delicious!

Provided by coolbeans

Categories     Bread     Quick Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

2 pears - peeled, cored and shredded
1 pear - peeled, cored and mashed
1 egg, lightly beaten
1 egg white, lightly beaten
2 tablespoons water
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup instant vanilla pudding mix
1 ½ teaspoons cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon baking powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
  • In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
  • Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 39.7 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 184.5 mg, Sugar 24.4 g

PECAN PEAR BREAD



Pecan Pear Bread image

A great way to use fall fruit! This is lovely with an icing sugar glaze. Serve as a breakfast bread or toasted with vanilla ice cream.

Provided by Diana Adcock

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 13

1 cup white sugar
1/2 cup vegetable oil
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1 1/2 cups chopped peeled pears
3/4 cup chopped pecans
1/2 teaspoon grated lemon, rind of

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x5 inch loaf pan.
  • Combine the sugar and oil in a large bowl and beat well with an electric mixer for best results.
  • Add eggs and beat well.
  • Beat in sour cream and vanilla.
  • Sift together the flour, soda, salt, cinnamon and nutmeg.
  • Beat into the sour cream mixture in 2 lots.
  • Stir in pears, pecans and lemon peel.
  • Scrape into loaf pan and level off the top.
  • Bake for 1 hour and test with a toothpick in the center.
  • If done, remove and let cool on a rack for 20 minutes.
  • Turn out onto rack and cool completly.

Nutrition Facts : Calories 3625.4, Fat 191.7, SaturatedFat 29.5, Cholesterol 401.9, Sodium 2619.4, Carbohydrate 443.8, Fiber 23, Sugar 230.3, Protein 48.1

PECAN PEAR BREAD



Pecan Pear Bread image

"We have almost 50 fruit trees on our country property, including five pear trees," notes Margaret Slocum of Ridgefield, Washington. "I like to can most of the crop, but I make sure to save some for this moist, mildly spiced bread."

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 13

1 cup sugar
1/2 cup vegetable oil
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cardamom
1/4 to 1/2 teaspoon ground cinnamon
1-1/2 cups chopped peeled pears
2/3 cup chopped pecans
1/2 teaspoon grated lemon zest

Steps:

  • In a bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; mix well. Combine dry ingredients; add to sour cream mixture and mix well. Stir in pears, pecans and lemon zest. , Spread into a greased 8x4-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; remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 163mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

PECAN RAISIN BREAD



Pecan Raisin Bread image

We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf. It smells terrific and the taste...oh-so good! -Lora Sexton, Wellington, Texas

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2-1/2 pounds, 16 slices).

Number Of Ingredients 10

1 cup plus 2 tablespoons water (70° to 80°)
8 teaspoons butter
1 egg
6 tablespoons sugar
1/4 cup nonfat dry milk powder
1 teaspoon salt
4 cups bread flour
1 tablespoon active dry yeast
1 cup finely chopped pecans
1 cup raisins

Steps:

  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add pecans and raisins. , Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.

Nutrition Facts : Calories 227 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.

DRIED PEAR BREAD



Dried Pear Bread image

This is a tasty way to use the dried fruit that comes in gift baskets. I substituted the pears in an apricot bread recipe that I've had for more years than I can remember. The aroma of the baking bread is delightful! Slices may be toasted and buttered if preferred.

Provided by Graciebonica

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 12

6 ounces dried pear halves
2 cups hot water
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup sugar
2 tablespoons melted butter
1 large egg
1/4 cup water
1/2 cup orange juice
1/2 cup chopped pecans

Steps:

  • Cover dried pears with 2 c.
  • hot water and let soak 30 minutes.
  • Drain pears and snip into small pieces.
  • Sift dry ingredients together (except sugar).
  • Combine in another bowl sugar, butter, egg, 1/4 c.
  • water and orange juice.
  • Mix well; add dry ingredients.
  • Stir in pears and pecans.
  • Pour mixture into a 9x5x3-inch loaf pan, which has been lightly greased and floured.
  • Bake at 350F for 55-60 minutes.
  • Cool 10 minutes on a wire rack; remove from pan and cool completely on rack.
  • Makes 1 loaf.
  • May be frozen.

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From magnolia.com


6 PEAR BREAD RECIPES YOU'LL LOVE | ALLRECIPES
2021-07-14 Try one of our favorite Pear Desserts to Sweeten Your Fall. Plus, explore our entire collection of Pear Recipes . Pear and Chocolate Tart. Brown Butter Pear Cake. Spiced Pears …
From allrecipes.com


EASY PEAR BREAD RECIPE (WITH FRESH PEARS!) - DINNER, THEN DESSERT
2021-09-08 Instructions. Preheat the oven to 350 degrees and butter and flour an 8x4 inch loaf pan. In a large mixing bowl whisk together eggs, oil, sugar and vanilla extract until …
From dinnerthendessert.com


CARAMEL PECAN SWEET BREAD RECIPE - POWERED BY MOM
Using a hand mixer or stand mixer with dough attachment, mix until well combined. Place dough into a well greased bread loaf pan. In a large mixing bowl combine your 2tbsp of melted …
From powered-by-mom.com


SWEET ALABAMA PECAN BREAD - THE SOUTHERN LADY COOKS
2022-03-13 This isn’t a loaf pan bread, it is made in a 9X13 and is cut into squares. The top of this bread forms a bit of a crust and the center is nice and fluffy. This bread could easily be a …
From thesouthernladycooks.com


PEAR BREAD WITH LEMON & PECANS | THE GARDEN OF EATING
2010-02-08 Preheat the oven to 350. Grease a 9 x 5-inch loaf pan and set aside. 2.Whisk the first seven ingredients (all the dry stuff) together well in a medium sized bowl. Then whisk the …
From thegardenofeating.org


PECAN WHEAT BREAD | KING ARTHUR BAKING
Allow the dough to rise, covered, for about 1 hour, or until it's crowned about 1" over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 to 45 minutes, or until it's a deep …
From kingarthurbaking.com


PECAN PEAR STUFFING RECIPES - FOOD NEWS
Preheat the oven to 400 F. Cut the squash in half lengthwise and remove the seeds. Place on a parchment paper lined cookie sheet in the preheated over for 20 minutes. While the squash is …
From foodnewsnews.com


EASY SOUTHERN PECAN BREAD RECIPE | COOKIES AND CUPS
2018-08-27 Instructions. 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 …
From cookiesandcups.com


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