BANANA & PECAN LOAF
This tea-time favourite is moist, sweet, nutty and comforting - it's bound to be a hit with friends and family
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth - the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.
- Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans
Nutrition Facts : Calories 608 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.74 milligram of sodium
CINNAMON PECAN SWIRL LOAF
Like a cinnamon roll in loaf form! This heavily spiced, moist loaf will transport your tastebuds to bliss. It's easy to make (way less effort than making cinnamon rolls!) and will make your house smell amazing!
Provided by Chelsea
Categories Dessert
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Line a loaf pan with parchment paper, hanging the edges over the sides. Spray with cooking oil; set aside.
- In a small bowl, mix together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat together the butter and sugar until fluffy. Beat in eggs, vanilla, and milk. Add dry ingredients to the wet, mixing until just smooth.
- In another small bowl, mix together the brown sugar filling ingredients; set aside.
- Pour half the batter into prepared loaf pan, top with ¾ of the brown sugar filling, then remaining batter, then remaining filling. Using a knife, swirl the batter to create a marbled effect. Sprinkle with more pecans, if desired.
- Bake for 55-60 minutes until a toothpick inserted in the centre comes out clean. Let loaf cool for 1 hour in the loaf pan, then transfer to a wire rack to cool completely.
- When loaf has cooled, make glaze: mix together icing sugar, milk, and cinnamon. Pour over loaf.
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
MAPLE PECAN BREAD LOAF WITH CREME FRAICHE
Steps:
- First start by preheating the oven to 350F, then line your 8x4 loaf pan with parchment paper.
- In a medium bowl mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and the toasted pecans and set aside.
- In a stand mixer bowl start by creaming the butter and the maple sugar until light and fluffy. Add in the maple syrup, the egg and the creme fraiche and mix again just until it's combined.
- Add in the dry mixture and gently fold just until the flour mixture disappears. Pour the maple pecan bread batter in the prepared loaf pan and gently smooth the top using a rubber spatula. Sprinkle the top of the loaf with granulated sugar and bake for 50-60 minutes or until a skewer inserted in the middle comes out clean. If the loaf starts to darken too quickly, cover it with aluminum foil to keep it from burning.
- Pull the loaf out of the oven and let it cool down completely before pulling it out of the loaf pan. Slice and enjoy.
Nutrition Facts : Calories 253 kcal, Carbohydrate 34 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 340 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
PECAN PEAR BREAD
"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
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 BREAKFAST LOAF
This quick bread has the terrific taste of caramel yeast rolls but with the convenience of refrigerated crescent rolls. Each Thanksgiving, I make several breads for my husband to share with his fellow teachers.
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- Separate crescent dough into 16 triangles. Spread each with butter. Combine sugar, chopped pecans and cinnamon; sprinkle over triangles. Beginning at the wide end, roll up each triangle. , In a greased 9x5-in. loaf pan, place rolls, point side down, widthwise in two layers. Bake at 375° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. , Top with pecan halves. In a small saucepan, combine glaze ingredients; bring to a boil, stirring constantly. Cool for 5 minutes. Drizzle over warm bread.
Nutrition Facts :
PECAN LOAF
From Betty Lawerance's son. He is vegetarian and they love this recipe. This is a veggie meatloaf.
Provided by Dienia B.
Categories Brown Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix onion, bell pepper, oats, pecans, brown rice, salt, and water.
- Add a little water, not too much, to make a paste consistency.
- Form into a loaf or put in loaf pan.
- Spread 4 tablespoons ketchup on top.
- Bake at 300 degrees Fahrenheit for 1 hour.
Nutrition Facts : Calories 437, Fat 18.5, SaturatedFat 2, Sodium 378.7, Carbohydrate 59.3, Fiber 7.8, Sugar 3.8, Protein 11.6
PECAN BREAD
Pecan Praline Bread is a delicious quick bread recipe with a tender crumb and a ribbon of brown sugar pecans for added sweetness and crunch!
Provided by Samantha Skaggs
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- Adjust a rack to the center position and preheat the oven to 350°F. Grease a full-sized loaf pan (approximately 9" X 5" X 3") and line with parchment paper that slightly extends above the top edge of the pan, all the way around (see notes above the recipe for more detailed explanation). Set aside.
- In a small saucepan set over medium-high heat, add the butter, brown sugar, and salt. Allow to start melting and stir to combine. Bring to a boil, stirring occasionally, then remove from the heat and stir in the chopped pecans until well combined. Set aside to slightly cool.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, blend together the buttermilk, oil, and sugar until well-incorporated. Beat in the eggs, one at a time, and then the vanilla. Slowly stir the dry ingredients into the wet ingredients until just combined, then fold in the finely chopped toasted pecans.
- Pour the batter into the prepared loaf pan. Evenly pour about two-thirds of the pecan praline mixture over the top. Use a butter knife to gently swirl the pecan praline mixture into the bread, only going about halfway down into the batter (not all the way to the bottom). Pour the remaining pecan praline mixture over the top without swirling.
- Bake in preheated oven for 45 minutes. Lay a piece of foil over the top of the bread (so that the pecans on top don't burn) and then bake for 10 to 15 minutes longer, until a toothpick inserted in the center of the bread comes out clean (but be careful not to overbake).
- When the bread tests done, remove it from the oven and place the pan on a cooling rack for 15 minutes. Use the parchment paper sling to carefully lift the bread out of the pan and onto the cooling rack. You may gently peel back the parchment paper once the bread has cooled a bit more.
Nutrition Facts : Calories 4250 kcal, Carbohydrate 534 g, Protein 57 g, Fat 218 g, SaturatedFat 49 g, Cholesterol 475 mg, Sodium 3957 mg, Fiber 19 g, Sugar 325 g, ServingSize 1 serving
PECAN LEMON LOAF
I love this loaf, the taste of the lemon with the pecans is a great flavor combo! I love a slice for breaffast!
Provided by Angela Pietrantonio
Categories Other Snacks
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon peel.
- 2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
- 3. In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan. 7 points per slice
PECAN BREAKFAST BREAD
Easy loaf to make and very good. I sometimes like to sprinkle coconut in each roll and then into the topping also for a coconut pecan loaf.
Provided by LAURIE
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Unroll crescents into 16 triangles.
- Spread each with butter.
- Combine sugar, cinnamon and chopped pecans.
- Sprinkle over triangles.
- Roll each up starting at short end and rolling to opposite point.
- Place rolls, point side down in greased 9x5inch loaf pan, forming 2 layers of 8 rolls each.
- Bake at 375 for 30-35 minutes until deep golden brown.
- Flip out of pan at once and place right side up on platter.
- Drizzle with topping.
- To make topping:.
- In saucepan, combine all ingredients except pecans.
- Bring to boil, stirring constantly.
- Stir in pecans.
- Cool slightly.
- Drizzle over hot bread.
Nutrition Facts : Calories 363.7, Fat 13.7, SaturatedFat 3.3, Cholesterol 36, Sodium 329.9, Carbohydrate 55.5, Fiber 3.2, Sugar 27.1, Protein 6.3
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