Pecan Bread Recipes

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.

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
• In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
• In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
• Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease and flour 9x13 inch baking dish.
• 2. Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth.
• 3. Stir in flour and vanilla. Add pecans, then stir until evenly mixed.
• 4. Spoon into prepared pan and bake for 30-35 minutes.

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.
• Butter an 8-inch loaf pan; dust the pan with fine, dry breadcrumbs; tap to shake out excess crumbs over a piece of paper; set aside.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a big bowl, beat the egg to mix; mix in the buttermilk, butter, and the sugar.
• Add in the dry ingredients; stir or beat only to mix; stir in the nuts.
• Turn mixture into prepared pan; smooth the top.
• Bake 1 hour and 5-10 minutes.
• Cover with a rack and turn the pan and rack over, remove from the pan and then very carefully turn the loaf right side up to cool.
• Wrap the cooled loaf and refrigerate overnight; if you slice it immediately, as soon as it has cooled, use a serrated knife.

Steps:

• Mix all ingredients together till well blended.Grease and flour 2 loaf pans and bake at 325 till done.35-40 Minutes.

Steps:

• Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
• In a large bowl, use a wooden spoon to stir together sugars (white and brown), eggs and oil until fully incorporated.
• Stir in flour and salt until incorporated, then mix in vanilla and fold in pecans.
• Pour batter into greased baking dish, then place in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.
• Remove dish from oven and let cool at least 15 minutes before slicing and serving.