Southern Pecan Bread Recipes

PECAN BREAD

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.

SOUTHERN PECAN BREAD

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.

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!

SOUTHERN SWEET POTATO BREAD WITH PECANS

Steps:

• Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
• In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
• Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

SOUTHERN PECAN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
• Divide batter between the prepared cake pans.
• Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
• Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
• Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
• Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

SOUTHERN SWEET POTATO BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs; mix well. Add sweet potatoes, milk and orange zest; mix well. Combine flour, allspice and nutmeg; add to creamed mixture. Mix just until combined. Fold in nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 40-45 minutes or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack. Cool completely. , In a bowl, combine spread ingredients; beat until smooth. Serve with bread.