NUT LOAF SUPREME
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Provided by MooninAries Awakening
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g
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
BANANA BREAD WITH PECANS
Steps:
- Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
- In a large bowl, combine the flour, baking soda, and salt; set aside.
- Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
- Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
- Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
SPICED APPLE-PECAN LOAF WITH PECAN PRALINE TOPPING
Provided by Food Network
Time 1h15m
Yield One 9-inch loaf or three 5.5-inch loaves
Number Of Ingredients 16
Steps:
- Position the rack in the center of the oven and preheat to 350°F. Generously butter a 9x5-inch loaf pan. Whisk the flour and the next 4 ingredients to blend in a medium bowl. Using an electric mixer, beat the butter, sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the flour mixture. Add the apples, 2/3 cup pecans and raisins and stir until just combined. Transfer the batter to the prepared pan, smooth the top. Bake until the top of the loaf is set, about 25 minutes. Meanwhile: stir the pecans, brown sugar and melted butter to blend for topping. Remove the pan from the oven and spoon the topping carefully over the top of the loaf. Return the pan to the oven and continue baking until a tester inserted in the center of the loaf comes out clean, about 25 minutes, longer. Cool the loaf in the pan on a rack about 10 minutes. Carefully turn the loaf out and cool completely. (Bread can be baked 3 days ahead. Cover tightly with plastic wrap.) For Mini Loaves: Brush 3 (5.72 x 3.94 x 1.88) inch aluminum loaf pans generously with butter. Divide batter among pan; smooth top. Bake until the top of the loaves are set, about 25 minutes. Carefully top the loaves with the pecan mixture, dividing evenly. Continue baking until a tester inserted in the center of the loaf comes out clean, about 20 minutes longer.
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
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 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
SOUTHERN PECAN BREAD
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
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 MAPLE LOAF
Make and share this Pecan Maple Loaf recipe from Food.com.
Provided by koko-girl
Categories Dessert
Time 1h20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven, grease& line the base of a 9x5 loaf pan with baking/parchment paper.
- Sift flour and baking powder into a bowl.
- Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.
- Add in the sugar and pecans.
- Beat eggs together with milk and lemon zest in a seperate bowl.
- Stir in maple syrup.
- Add this to the flour mixture and gently mix together.
- Do not overmix, only until all dry ingredients have become moist.
- The batter should be lumpy.
- Pour batter into pan and smooth out the surface of the batter.
- Bake in the oven for about 50-60 minutes or until cake is lightly browned.
- To make sure, insert a toothpick into the center of the cake and if it comes out clean then the cake is ready.
- Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.
- (For Icing) Sift the icing sugar into a small bowl and stir in the lemon juice to create a smooth icing.
- Drizzle over the loaf and then sprinkle the chopped pecans over the icing.
- Wait until the icing is set then slice.
PUMPKIN PECAN LOAF
Make and share this Pumpkin Pecan Loaf recipe from Food.com.
Provided by wicked cook 46
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 15
Steps:
- 55Heat oven to 350°F Coat 9 x 5-inch loaf pan lightly with flour no-stick cooking spray.
- Stir olive oil and sugar together with spoon.
- Stir in eggs until blended.
- Add pumpkin and milk.
- In a bowl combine flour, baking soda, salt, cinnamon and ginger.
- Add to pumpkin mixture, stirring until well combined.
- Stir in 1/2 cup pecans.
- Pour batter into prepared pan.
- Combine 1/2 cup pecans, brown sugar and olive oil until mixed and crumbly. Sprinkle over batter.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
BUTTER PECAN LOAF
I found this recipe on the Louisiana Cookin' website - it's from a cookbook titled "Pecans" by Keith Courrege and Marcelle Bienvenu. It was a really big hit in my office ... although I did (at least) double the pecans :)
Provided by Pinay0618
Categories Quick Breads
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Butter a 9x5x3-inch loaf pan. Line the bottom of the pan with waxed or parchment paper. Butter the paper, then dust the sides and bottom with flour. Shake off any excess. Set aside.
- In a large skillet, melt the butter over medium-low heat. Add the pecans and cook, stirring, until the nuts are lightly toasted, 3 to 4 minutes.
- Drain the nuts in a strainer placed over a measuring cup, tossing to remove as much butter as possible. There should be about ½ cup of melted butter in the cup. If there isn't, add enough melted butter to measure ½ cup. Let the butter cool to room temperature and set aside. Coarsely chop the pecans and set aside.
- Sift together the flour, baking powder, and salt into a mixing bowl. In another mixing bowl, beat the eggs with an electric mixer on medium speed for about 30 seconds. Gradually add the sugar on medium-high speed and beat until the mixture is light and fluffy, about 5 minutes.
- Add the cream and beat to blend. Reduce the speed to low, add the flour mixture, and beat until just blended. Scrape down the sides of the bowl; add the cognac and the chopped pecans. Stir to blend. Fold in the melted butter and pour the batter into the pan.
- Bake until the cake is golden and the center springs back when touched, about 1½ hours. Cool the cake in the pan for about 10 minutes, then turn it over onto a wire rack to cool completely.
- When it has cooled, wrap it in plastic wrap, then in foil. Let the cake stand for one day before slicing. It will keep up to one week.
Nutrition Facts : Calories 462.4, Fat 23.8, SaturatedFat 12.9, Cholesterol 150.7, Sodium 186.3, Carbohydrate 56.5, Fiber 1.1, Sugar 31.5, Protein 7.2
BANANA PECAN LOAF
I slice this bread so thick when I eat it, it's almost embarrassing! This banana bread is rich, super moist and flavorful. It's hard to stop at just one slice.
Provided by BakeretteJen
Categories Breads
Time 1h15m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in mashed bananas.
- Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans.
- Transfer batter to a greased 9-in. x 5-in. loaf pan. Bake at 350 degrees Fahrenheit for 50-60 minutes or until a toothpick inserted near the center of the loaf comes out clean.
- Cool for 10 minutes before removing loaf from pan to a wire rack.
- For an equally delicious spread: combine 1 pkg. (8 oz.) cream cheese, softened, and 1 cup canned crushed pineapple, well drained. It's delicious as a spread for your banana bread.
BANANA PECAN LOAF
We slice this banana bread so thick it is almost embarrassing-but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. -Lee Ann Miller, Millersburg, Ohio
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans., Transfer batter to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine cream cheese and pineapple. Serve with bread.
Nutrition Facts : Calories 275 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN LEMON LOAF
A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- 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 zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , 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.
Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
More about "pecan loaf food"
APPLE PECAN LOAF CAKE - KITCHEN CONFIDANTE
From kitchenconfidante.com
Reviews 7Category Bread, Brunch, DessertCuisine AmericanEstimated Reading Time 4 mins
- Preheat oven to 350 degrees. Prepare 2 loaf pans (I used 1.5 lb pans measuring 10x5x3 inches) by lightly coating with baking spray (or butter), and lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt and cinnamon, and set aside. In the bowl of an electric mixer, cream butter and sugar together. Add vanilla and egg, mix well, scraping down the sides of the bowl with a spatula. Add the buttermilk and flour mixture in batches, alternating. Stir in the apples and 1/4 cup of pecans.
- Divide the batter into two loaf pans. Bake for about 30 minutes, or until golden, and a toothpick inserted comes out clean. Let it cool in the pans for about 5 minutes, then gently transfer to a wire rack to cool. While the loaves are still warm, spoon some caramel sauce over the tops and sprinkle with pecans. Serve warm or at room temperature.
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APPLE, PECAN & CINNAMON PULL-APART LOAF | FOODLAND
From foodland.ca
2.8/5 (61)Total Time 3 hrs 30 minsServings 8Calories 360 per serving
- Mix the flour, dark brown sugar and salt in a mixing bowl. Add the butter to the dry ingredients and mix on low speed until butter is well combined. In a separate bowl add the buttermilk, vanilla and egg to the warmed milk and whisk well. Stir in the yeast and pour into the dry mixture. Mix well on low speed until dough comes together and doesn't stick to the sides of the bowl, about 5 min. Remove dough from mixing bowl onto a lightly floured clean surface and knead 10 min or until no longer sticky. (If dough is very sticky, add flour as necessary.) Return to mixing bowl, cover with plastic wrap and leave in a warm place for 1 hour to rise.
- Meanwhile, combine the granulated sugar with the cinnamon. Set aside 1/3 cup (75 mL) of the cinnamon sugar mixture in another bowl. Grease a non-stick Bundt pan. Divide the dough into 45 equal pieces and roll into rounds (approx. 1” in diameter). Pour 1/4 cup (60 mL) of the melted butter into a bowl. Dip each ball into the melted butter, then roll in cinnamon sugar and place at the bottom of the Bundt pan. Arrange half of the pieces in the bottom of the pan.
- Reheat remaining butter in a saucepan, add the remaining 1/3 cup (75 mL) cinnamon sugar, brown sugar, apples and pecans. Mix well until sugars dissolve. Spoon half of the apple-pecan mixture over the dough pieces in the Bundt pan. Finish rolling the rest of the pieces in butter and cinnamon sugar and place in Bundt pan. Spread remaining apple-pecan mixture over top. Drizzle any remaining butter and cinnamon sugar mixture over the loaf. Cover with plastic wrap and then foil and refrigerate overnight. (Note: If baking the same day, cover the loaf as directed and allow to rise for a minimum of 1 hour at room temperature.)
- Before baking, remove from fridge and place in a warm place to rise for 1 hour. Preheat oven to 350°F (180°C). Remove plastic wrap and foil from Bundt pan. Grease foil layer and place back over top of pan. Bake for 20 min, then remove foil and bake for another 25 to 30 min or until top is a dark brown. Cool for 2 to 3 min, then invert onto cooling rack. Keep inverted until loaf is almost completely cool. Invert onto a plate to serve.
PECAN LOAF RECIPE | MYRECIPES
From myrecipes.com
Servings 1
- Scald milk; let cool to lukewarm (105° to 115°). Dissolve yeast and 1 tablespoon sugar in warm milk in a large mixing bowl; stirring well. Let stand 5 minutes or until bubbly.
- Add 1 cup flour, beating until smooth. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
- Beat egg white (at room temperature) until stiff peaks form. Stir egg white, pecans, salt, yeast mixture, and remaining flour into creamed mixture to make a soft dough.
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From atcoblueflamekitchen.com
Servings 2Calories 105 per servingCategory Desserts And Baking
- Combine apricots, boiling water and butter in a large bowl; stir until butter is melted. Stir in sugar; cool to room temperature. Stir in eggs, orange juice and orange peel.
- Combine flour, whole wheat flour, baking soda, salt, ginger and nutmeg. Stir flour mixture into apricot mixture. Do not overmix. Fold in pecans. Spoon batter into two greased and floured 9x5 inch loaf pans.
- Bake until a cake tester inserted in centre comes out clean, about 50 - 55 minutes. Cool in pans on racks for 5 minutes. Invert loaves onto racks and cool completely.
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- In a mixing bowl, combine plain flour, ground cinnamon and sugar. Stir with a whisk to mix well.
- Pre-heat the oven to 180°C (350°F). Grease a 9 x 5 inch loaf pan with extra butter and lightly dust with flour. Shake off the excess flour.
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Reviews 44Servings 10Cuisine CanadianCategory Dessert
- Preheat the oven to 350°F (175°C). Grease and flour (or line) two 2 pound loaf pans (about 9 x 5 inches or 23 x 13 centimetres).
- In a large bowl, mix the sugar, maple syrup, buttermilk, oil, vanilla, eggs and butternut squash together until well blended.
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From realhousemoms.com
3.8/5 (79)Total Time 1 hr 10 minsCategory Breakfast, DessertCalories 558 per serving
- In a medium bowl combine flour, 1 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt.
- In a second bowl combine eggs, buttermilk, oil, vanilla and almond and mix well. Add dry ingredients to wet ingredients and mix until just combined and smooth (don't overmix).
- Spread half of the batter into your prepared pan. In a small bowl whisk together remaining cinnamon and sugar and pecans. Sprinkle half of cinnamon mixture over the batter in the pan. Use a knife to gently swirl cinnamon sugar into batter.
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4.4/5 (65)Category Cranberry Loaf, Dessert, Quick Bread
- In a large mixing bowl, whisk flour, sugar, baking powder, baking soda and salt together. Set aside.
- In a smaller bowl, beat eggs with a whisk, add zest from large orange, 1/2 cup of fresh orange juice from orange, melted butter and whisk until blended.
BANANA, CHOCOLATE & PECAN LOAF – MY RELATIONSHIP WITH FOOD
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