DATE PECAN TEA BREAD
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Time 1h25m
Yield 1 loaf (16 slices) and 1/2 cup spread.
Number Of Ingredients 15
Steps:
- Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside. , In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans. , Pour into a greased and floured 9x5-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 before removing from pan to wire rack to cool completely. , In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.
Nutrition Facts : Calories 312 calories, Fat 13g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.
BANANA BREAD WITH VANILLA BEAN "PECAN BUTTER"
Provided by Bobby Flay
Categories side-dish
Time 1h40m
Yield 1 banana bread
Number Of Ingredients 20
Steps:
- For the butter: Combine pecans and brown sugar in a food processor and pulse until coarsely chopped. Add the bourbon, if using, vanilla, butter, vanilla seeds and salt and pulse again until smooth. Scrape into a large ramekin. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Let soften again before using.
- For the banana bread: Preheat the oven to 350 degrees F and place an oven rack in the middle. Liberally spray the bottom and sides of a 9- by 5- by 3-inch light metal loaf pan with nonstick cooking spray. Set aside.
- Mix together the flour, sugars, baking powder, cinnamon, baking soda and salt. Set aside. Mix together the butter, oil, vanilla, bananas and eggs in another bowl. Lightly fold the wet ingredients (banana mixture) into the dry ingredients using a rubber spatula until just combined. The batter should be thick and chunky (do not over-mix; the batter should not be smooth). If you over-mix, the bread will become rubbery!
- Scrape the batter into the prepared pan. Bake until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the bread cool in the pan on a wire rack for 15 minutes, and then remove the it from the pan. Serve slices warm slathered with the vanilla pecan butter.
ORANGE PECAN TEA BREAD
Make and share this orange pecan tea bread recipe from Food.com.
Provided by chia2160
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 18
Steps:
- preheat oven to 350.
- spray a loaf pan with cooking spray.
- combine flour and the next 5 ingredients in a large bowl.
- make a well in center.
- combine sugar and the next 7 ingredients and whisk into the dry ingredients.
- pour into the loaf pan.
- bake 45 minutes until a toothpick inserted in center comes out clean.
- cool on a wire rack.
- mix oj and powdered sugar and drizzle over loaf, garnish with toasted pecans.
Nutrition Facts : Calories 2564.5, Fat 97.6, SaturatedFat 14.2, Cholesterol 434.3, Sodium 1904, Carbohydrate 387, Fiber 12.6, Sugar 205.2, Protein 46.4
PECAN BREAD
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
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
APRICOT TEA BREAD
I received this recipe from a radio program many years ago. It has been a favorite of my family ever since. -Lyn Robitaille, East Hartland, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
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 vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 134mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTER PECAN TEA BREAD
Rich, with a full flavor and great texture; this is also really good toasted the next day. This one comes from my mother, who made this all the time when we were little kids.
Provided by JamesDeansGirl
Categories Quick Breads
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F.
- Grease and flour a 9x5x3" loaf pan.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
- Stir in the pecans.
- In another bowl, combine the egg, buttermilk, and melted butter; blend well.
- Add to the flour mixture gradually; stir just until moistened.
- Do not overmix.
- Pour the batter into the prepared pan; bake at 350*F.
- for 45 minutes, or until a toothpick tests out done.
- Cool 10 minutes in pan before inverting; cool completely.
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