Wholesome Pecan Bread Recipes

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SOUTHERN PECAN BREAD



Southern Pecan Bread image

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

1 1/2 cups light brown sugar
1/2 cup granulated sugar
1 1/4 cup butter, melted
4 eggs, lightly beaten
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 1/2 cups self-rising flour
1 1/2 cups chopped pecans

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

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

EASY BUTTER PECAN BREAD



Easy Butter Pecan Bread image

This moist butter pecan bread is flavored with brown sugar and a touch of spice. Serve the quick bread as a breakfast or snack bread.

Provided by Diana Rattray

Categories     Breakfast     Snack     Dessert     Bread

Time 1h5m

Yield 10

Number Of Ingredients 11

2 1/4 cups all-purpose flour ( sifted )
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar (light or dark, packed)
1 large egg
1 cup buttermilk
3 tablespoons butter (melted)
1 cup chopped pecans

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

WHOLESOME BIRDIE BREAD FOR PARROTS



Wholesome Birdie Bread for Parrots image

This is a healthy meal in itself--for parrots. I cut this up into daily portions and freeze them. Then each day, I just microwave a portion and feed it to our feathered friends. All I see from the birds is tails in the air when they have birdie bread in their bowls!

Provided by Chef Skyla

Categories     < 60 Mins

Time 1h

Yield 24 serving(s)

Number Of Ingredients 12

2 (8 1/2 ounce) boxes Jiffy corn muffin mix (dry)
1 tablespoon baking powder
1 1/2 cups oatmeal
4 eggs (with shells)
3 (6 ounce) jars vegetable baby food (sweet potato, carrots, potatoes, etc)
1/2 cup applesauce
2 tablespoons wheat germ
2/3 cup tahini or 2/3 cup peanut butter
1/2 cup cheese, grated
3 carrots, grated
1/2 cup broccoli floret, finely chopped
1/2 cup seeds (or pellets)

Steps:

  • Pre-Heat oven to 400.
  • Place muffin mix, oatmeal, and baking powder in large bowl and set aside.
  • Wash whole eggs thoroughly and place in blender (shells and all.) Add baby food, applesauce, and wheat germ, and puree.
  • Pour blended puree into your bowl of dry ingredients and stir with a large spoon. Stir in Tahini, cheese, grated carrots, and broccoli (if you have a fussy bird, you can puree these items in the blender in step 3.).
  • Spread mixture in a lightly greased 9 x 13" pan and sprinkle the seed (or pellets) over the top.
  • Bake for approximately 30-40 minutes. (Time may vary.) Let cool and cut into squares that are the size of a daily portion for your bird and freeze accordingly.
  • Defrost daily portions in the microwave before feeding. Depending on your bird, either crumble the birdie bread into their bowl (especially smaller birds) or give them talon size chunks (bigger birds).
  • Don't be afraid to experiment with the ingredients. The recipe is very forgiving. Instead of baby food, I sometimes substitute frozen mixed vegetables, a can of pumpkin, mashed bananas, or mashed sweet potatoes.
  • Instead of oatmeal, I often use cooked brown rice, baby rice cereal, or wholegrain Cheerios. Other things I've experimented with include chopped nuts, raisins, cooked lentils, chopped kale, pureed chickpeas, or pasta.
  • Tahini (sesame seed paste) is preferable to peanut butter, if you can find it. It's very high in protein and calcium.

Nutrition Facts : Calories 171, Fat 7.5, SaturatedFat 1.8, Cholesterol 32.9, Sodium 256.8, Carbohydrate 21.7, Fiber 2.8, Sugar 4.5, Protein 5

CINNAMON-PECAN SWIRL BREAD



Cinnamon-Pecan Swirl Bread image

This wholesome, old-fashioned loaf is a staple in our house. The recipe makes two loaves, and I like to freeze one for later.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (12 slices each).

Number Of Ingredients 16

2-1/4 cups whole wheat flour
2 to 2-1/2 cups bread flour
1/2 cup ground flaxseed
2 tablespoons vital wheat gluten
3 teaspoons active dry yeast
2 teaspoons salt
1-1/4 cups water
1/3 cup canola oil
1/3 cup honey
1/2 teaspoon lemon juice
1 large egg, room temperature
CINNAMON NUT FILLING:
3/4 cup packed brown sugar
1/2 cup finely chopped pecans
2-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • In a large bowl, combine the whole wheat flour, 2 cups bread flour, flax, gluten, yeast and salt. In a small saucepan, heat the water, oil, honey and lemon juice to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 1 hour or until doubled., Meanwhile, combine filling ingredients; set aside., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each half into a 14x8-in rectangle. Sprinkle half of the filling over each rectangle to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side. Pinch to seal. Place each loaf seam-side down in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 350° for 34-38 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 205mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 3g fiber), Protein 5g protein.

PUMPKIN-PECAN BREAD



Pumpkin-Pecan Bread image

This recipe is a more wholesome version of pumpkin bread, but is still thick, moist, and delicious. The chocolate and pecans add a wonderful flavor!

Provided by The Purple Baker

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 17

1 cup all-purpose flour
⅓ cup whole wheat flour
¼ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
1 cup white sugar
½ cup applesauce
2 eggs
½ teaspoon vanilla extract
⅓ cup toasted chopped pecans
¼ cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Combine all-purpose flour, 1/3 cup plus 1/4 cups whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
  • Mix pumpkin, sugar, applesauce, eggs, and vanilla extract together using an electric mixer in a large bowl until well blended. Add pecans and chocolate chips and mix until evenly distributed. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in the pan for 15 to 20 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 34.8 g, Cholesterol 31 mg, Fat 4.6 g, Fiber 2.4 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 231.8 mg, Sugar 20.6 g

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