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Pecan Loaves

Pecan Loaves recipe image
These Pecan Loaves are a comforting, quick-bread option that delivers rich, warm flavors without the wait for yeast rising. Combining the earthy crunch of toasted pecans and uncooked oats with aromatic spices like mace and nutmeg, each bite offers a satisfying texture and depth. The batter comes together in minutes, making it an excellent choice for busy mornings or as a unique side dish for holiday dinners. Best served slightly warm with a pat of butter, these loaves hold up well when stored properly, offering a delicious homemade treat that feels both rustic and elegant.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 1269.1
Dietary: Vegetarian
Description
These Pecan Loaves are a comforting, quick-bread option that delivers rich, warm flavors without the wait for yeast rising. Combining the earthy crunch of toasted pecans and uncooked oats with aromatic spices like mace and nutmeg, each bite offers a satisfying texture and depth. The batter comes together in minutes, making it an excellent choice for busy mornings or as a unique side dish for holiday dinners. Best served slightly warm with a pat of butter, these loaves hold up well when stored properly, offering a delicious homemade treat that feels both rustic and elegant.
Ingredients
  • 1 1/2 cup Sifted all-purpose flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Mace
  • 1/2 teaspoon Nutmeg
  • 3/4 cup Brown sugar, firmly packed
  • 1 cup Chopped pecans
  • 1 1/2 cup Quaker Oats, uncooked
  • 1 1/3 cups Milk
  • 1 large Egg, beaten
  • 1/4 cup Vegetable oil
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease three 2-cup capacity loaf pans or a large rectangular baking pan.
  2. 2
    In a large mixing bowl, sift together the flour, baking powder, salt, mace, and nutmeg.
  3. 3
    Stir in the brown sugar, chopped pecans, and uncooked oats until evenly distributed throughout the dry ingredients.
  4. 4
    In a separate bowl or measuring cup, whisk together the milk, beaten egg, and vegetable oil.
  5. 5
    Pour the wet ingredients into the dry mixture and stir gently until just moistened; do not overmix.
  6. 6
    Divide the batter evenly among the prepared loaf pans.
  7. 7
    Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    Remove from oven and immediately loosen the edges of the loaves with a knife, then remove from pans to a wire rack to cool completely.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 1269.1kcal
% Daily Value *
Total Fat 50.5g78%
Saturated Fat 6.7g34%
Cholesterol 0.0mg0%
Sodium 5433.4mg227%
Total Carbohydrate 181.6g61%
Dietary Fiber 17.9g72%
Sugars 46.8g
Protein 29.8g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the bread to cool thoroughly before slicing to prevent crumbling.

For best texture, wrap the cooled bread tightly and store for one day before slicing; this allows the crumb to set.

Variation: Substitute the 1 cup of chopped pecans with 1 cup of chopped pitted dates or prunes for a different flavor profile.

Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: pecan, oat, bread, loaf, baking, spice, nutmeg, mace, quick bread, homemade, vegetarian, comfort food, brown sugar, milk, flour, snack, breakfast, side dish, crunchy, aromatic
Read it online: https://www.chefs-mate.com/recipe/pecan-loaves/