Georgia Pecan Bread
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 261.
This reminded me of banana bread. It is very easy and quick - chopping the nuts was the only time consuming part. This is something nice to have in the freezer for company.
2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
1 cup buttermilk
3 1/2 TBS. unsalted butter, melted
3/4 cup light brown sugar, firmly packed
6 oz. (1 1/2 cups) pecans, cut or broken into large pieces
Adjust rack 1/3 up from the bottom and preheat the oven to 350. Butter or spray an 8-inch loaf pan (or any pan with a 4-cup capacity) and dust with fine dry bread crumbs.
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| Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. |
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| Beat the egg slightly (you can use a hand mixer for this or do it by hand). |
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| Mix in the buttermilk... |
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| the melted butter... |
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| and the brown sugar. |
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| Add the dry ingredients and stir only to mix. |
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| Stir in the nuts. |
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| Transfer to the loaf pan and smooth the top. |
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| Bake for 45 minutes - 1 hour (depending on your oven). The cake is ready when the top feels semi-firm and a cake tester comes out clean. |
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| Cool in the pan for 10-15 minutes, then remove the cake by inverting it over another wire rack. Cool completely and refrigerate overnight before serving. |
4 comments:
The pecan bread looks fantastic!
The chef uniform fits you!
That bead looks perfectly delectable!!
I'm making this right now and it looks delicious! But do u in ow that the recipe calls for 1 egg and the instructions say to beat the eggS ? I'm a little confused, but I'm gonna go with one egg
Hi! Sorry for the confusion. It is just 1 egg. I should not have said "eggs". Let me know how it turns out for you.
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