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Pecan Bread and Baking Recipes
Hawaiian Bread
- 3 cup flour
- 2 cup sugar
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 1 cup chopped pecans
- 2 teaspoons vanilla
- 3 eggs, beaten
- 1¼ cups vegetable oil
- 2 cup mashed bananas
- 1 (8 oz) can crushed pineapple, drained
In a large bowl, combine dry ingredients; stir in nuts. Set aside. Combine remaining ingredients in another medium sized bowl. Pour wet ingredients into dry ingredients and stir until just moist. Pour into 2 well-greased loaf pans. Bake at 350º for 1 hour & check for doneness. Cool 10 minutes on wire rack before removing from loaf pans. Run knife around edges and carefully invert onto wire rack.
Banana Coconut Bread
- ¾ cup sugar
- ¼ cup shortening
- 2 eggs
- 1 cup mashed bananas
- ½ cup shredded coconut
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup chopped pecans or walnuts (optional)
Preheat the oven to 350º. Mix the sugar, shortening, and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir. Sift the flour with the baking powder, salt and soda. Stir this into the other mixture, string until smooth. Add the nuts and stir again. Pour the batter into a greased 9x5x3" loaf pan. Bake in a 350º oven for 60-70 minutes or until the loaf tests done. Remove from the oven and allow to cool. Use 2 spatulas to remove the loaf from the loaf pan, and let it finish cooling on a wire rack.
Peach Bread
- 32 oz peach slices
- 1 cup sugar
- ½ cup shortening
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ teaspoon vanilla
- ½ cup finely chopped pecans
- 1 teaspoon cinnamon
Drain peaches, saving syrup, and chop into fine pieces. Set aside. Cream together sugar with shortening. Add eggs and continue to mix. Fold in dry ingredients, except cinnamon. Using a wooden spoon fold in vanilla and pecans. Stir in chopped peaches. Pour into greased 8" square pan or 9x5" loaf pan. Sprinkle with cinnamon. Bake at 325º for 1 hour 5 min. Cool for 20 minutes before removing from pan.
Puffed French Toast
- 5 large eggs, lightly beaten
- 1½ cup milk
- 1 cup cream or half-and-half
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 8 slices firm, buttered, white bread
- 8 tablespoons unsalted butter, softened
- 1 cup light-brown sugar, firmly packed
- 2 tablespoons maple syrup or honey
- 1 cup chopped pecan
Butter a 9x13" oven proof glass baking dish. Mix eggs, milk, cream, vanilla, and cinnamon. Arrange buttered bread slices in the baking dish. Pour egg mixture over the bread. Cover and refrigerate overnight. Preheat oven to 350º. Prepare topping. Mix butter, sugar, and syrup in a bowl. Stir in pecans. Spread topping evenly over bread. Bake until golden, about 40 minutes. Serve hot with preserves, stewed fruit compote or whipped cream.
Jamaican Banana Bread
- Cooking spray
- 2 tablespoons stick margarine, softened
- 2 tablespoons cream cheese
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup mashed ripe banana
- ½ cup skim milk
- 2 tablespoons plus 2 teaspoons dark rum
- ½ teaspoon grated lime rind
- 2 teaspoons lime juice
- 1 teaspoon vanilla extract
- ¼ cup plus 2 tablespoons chopped pecans, toasted
- ¼ cup plus 2 tablespoonsflaked sweetened coconut
- ¼ cup packed brown sugar
- 2 teaspoons margarine
- 2 teaspoons lime juice
Preheat oven to 375º. Coat an 8x4" loaf pan with cooking spray; set aside. Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in ¼ cup pecans and ¼ cup coconut. Pour batter into prepared pan; bake at 375º for 50-60 minutes or until toothpick inserted comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack. Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
Blueberry Pecan Muffins
- 4 oz small blueberries
- 2 oz pecans, finely chopped
- 5 oz plain flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1½ oz. caster sugar
- 4 oz milk
- 2 oz butter, melted and cooled slightly
- ½ teaspoon pure vanilla extract
- 2 oz pecans, finely chopped
- 4-6 teaspoons demerara sugar, to taste
Preheat the oven to 400º. Sift the flour, baking powder and salt into a large bowl. In a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Return the dry ingredients to the sieve and sift them straight on to the egg mixture. Quickly fold the dry ingredients into the wet ones; don´t overstir. Fold the blueberries and pecans into the mixture. Spoon batter into two well-greased mini-muffins pans. Top with chopped pecans and sugar mixture. Bake on an upper rack for 20 minutes or until well risen and brown. Cool 5 minutes before removing from pans.
Easy Cinnamon Rolls
- 1 package refrigerated bread sticks
- 1 tablespoon melted butter
- 4 teaspoons brown sugar
- ½ teaspoon cinnamon
- ½ cup chopped pecans
- ¼ cup raisins, optional
Unroll breadsticks, place on wax paper and slightly flatten. Brush with melted butter. Combine sugar and cinnamon and sprinkle over dough. Press pecans and/or raisins into dough. Roll up each jelly-roll style. Seal and place in a 8" round baking pan which has been greased. Bake at 350º for 20-25 minutes or until brown. Drizzle with orange icing while warm.
Orange Icing:
Combine ½ cup powdered sugar, ¼ teaspoon vanilla, and 2 teaspoons orange juice. Drizzle over rolls. Eat while warm.
Brownies
- 8 (1 oz) squares of unsweetened chocolate
- 1 cup butter
- 5 eggs
- 3 cups sugar
- 1 tablespoon vanilla
- 1½ cups flour
- 2½ cups chopped pecans, toasted
Preheat oven to 375°. Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate and flour until just mixed. Stir in the nuts. Pour into a greased 9x13" pan. Bake for 35-40 minutes. Cool (and frost if desired.)
Raspberry Muffins
- 1½ cups flour
- 1 cup sugar
- 1½ teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (12 oz) package frozen unsweetened raspberries, thawed
- 2 eggs, beaten
- 2/3 cup vegetable oil
- ½ cup chopped pecans
Combine the flour, sugar, cinnamon, baking soda and salt in a bowl and mix well. Make a well in the center of the flour mixture. Add the undrained raspberries and eggs to the well and stir to mix. Stir in the oil and pecans. Spoon the batter into lightly greased muffin cups. The muffin cups will be full; the batter is heavy and will not overflow. Bake at 400º for 15-20 minutes or until the muffins test done. Cool in pan for 5 minutes. Remove to a wire rack to cool completely. May bake in a greased and floured 5x9" loaf pan at 350º for 1 hour or until a wooden pick is inserted in the center comes out clean.
French Toast Casserole with Pecan Praline Topping
Casserole:
- 1 loaf French bread
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup chopped pecans
- Dash salt
- 1½ sticks butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Combine all ingredients in a bowl and mix well. Can also be done night before.
Casserole: Slice French bread into 1 inch cubes. Generously butter a 9X13 pan or spray with Pam. Combine the eggs, sugar, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, salt and pecans. Whisk till well blended. Pour mixture over the bread cubes, making sure all are covered. Cover with saran wrap and refrigerate overnight.
Praline Topping: 1½ sticks butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg Combine all ingredients in a bowl and mix well. Can also be done night before. Next morning, heat oven to 350°. Spread the praline topping evenly over the bread-custard mixture and bake for 45 minutes. Put pan on cookie sheet as praline topping may bubble over. Casserole will puff and turn lightly golden. Sprinkle powdered sugar over individual servings, and can be served with maple syrup.