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
MAMA'S TEXAS-STYLE PEACH COBBLER
This is very traditional southern comfort food always cooked in a big bowl. My grandmother passed down her 'cobbler bowl' to me that she got from her grandmother.
Provided by aloha2utina
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix self-rising flour and sugar in a bowl. Stir milk into the flour mixture.
- Pour melted butter in an oven-safe bowl. Pour flour mixture over melted butter. Layer peaches in heavy syrup atop flour mixture. Do not stir!
- Bake in preheated oven until peaches are bubbly and crust is lightly browned, 50 to 60 minutes.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 66 g, Cholesterol 84.6 mg, Fat 31.7 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 20 g, Sodium 504.5 mg, Sugar 48.9 g
PEACH COBBLER BREAD
I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 182 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
TEXAS PEACH PECAN BREAD
Make and share this Texas Peach Pecan Bread recipe from Food.com.
Provided by Kim D.
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Grease a 9x5x3-inch loaf pan.
- In a small bowl, stir together flour, baking powder, nutmeg, and salt.
- In a large mixing bowl, cream butter and sugar.
- Add eggs and sour cream, and beat 1-2 minutes or until light.
- Stir in flour mixture alternately with peaches.
- Stir in peaches.
- Stir in pecans.
- Pour into prepared pan, and bake at 350°F for 50-60 minutes or until cake tester or knife inserted in center comes out clean.
- Cool 10 minutes in pan.
- Remove from pan to wire rack, and cool completely.
GEORGIA PECAN BREAD
Make and share this Georgia Pecan Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
PECAN TASSIES
Provided by Michael Symon : Food Network
Categories dessert
Time 4h30m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.
- When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.
- To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.
- Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.
- Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!
- (Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)
PEACH BREAD
Make and share this Peach Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h45m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter; gradually add sugar, mixing well.
- Add eggs, one at a time, beating well after each addition.
- Mix together next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture.
- Stir in orange juice concentrate and vanilla.
- Pour batter into a greased and floured 9 x 5 x 3-inch loafpan.
- Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes.
- Remove from loafpan and cool completely.
Nutrition Facts : Calories 273.4, Fat 9.2, SaturatedFat 5.3, Cholesterol 66.8, Sodium 377.8, Carbohydrate 43.1, Fiber 1.4, Sugar 20.6, Protein 5
PEACHIE PEACH PECAN NUT BREAD
Now that the peach season is here, this recipe is really good for using those fresh peaches. When the season is over, just use canned peaches for the same delicious bread. This was a big hit at our Tennis Round Robin Day. I like using a mixture of walnuts and hazelnuts.
Provided by PJ's kitchen
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.
- Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach puree. Add flour, baking soda, baking powder, cinnamon, salt, and almond extract; stir until blended. Fold in pecans. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool bread in the loaf pan for 10 minutes before removing and cooling completely on a wire rack.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 26.6 g, Cholesterol 30.8 mg, Fat 10.1 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 157 mg, Sugar 16.3 g
PEACHY PEACH BREAD
I've been cooking and baking since I was 6 years old and have become an avid recipe collector. This fruity bread is an appetizing addition to breakfast or brunch.
Provided by Taste of Home
Time 55m
Yield 2 mini loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 290mg sodium, Carbohydrate 45g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
PEACH BREAD
Use canned peaches to make this quick bread recipe for a cinnamon-accented loaf perfect for the holiday table.
Provided by Janie
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
- In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
- Bake for about 1 hour, or until a tester inserted in the center comes out clean.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 31.7 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 179.7 mg, Sugar 19 g
ZUKE PECAN BREAD
I found this great Zuke Bread recipe in the Rocky Mountain News, but, it originated in The Uncommon Gourmet Cookbook by Ellen Helman. I've made it many times over the years and have always had good luck with it. I also like to make muffins out of this batter as well. Fill them about 2/3 full and bake about 25 minutes at 350 degrees. Bread or muffins freeze really well. I cut down the prep time by grating and freezing 3 cups of Zuke's in freezer bags and defrosting as I need them.
Provided by Laudee
Categories Quick Breads
Time 1h20m
Yield 3 loaves
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Grease and flour 3 8x4-inch loaf pans.
- Beat eggs, oil, sugar, and vanilla together until thick.
- Add the zucchini and stir well.
- Sift together 3 cups flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Gradually add the sifted dry ingredients to the zucchini mixture stirring only till blended.
- Dust the nuts and raisins with 1 tbs of flour and gently fold into batter.
- Pour batter into prepared pans, dividing evenly.
- Bake for 50-60 minutes, or until cake tester inserted in middle comes out clean.
- Let breads cool in pans for 20 minutes.
- Remove to racks to completely cool.
GEORGIA PEACH BREAD
A well textured, moist not overly sweet loaf. Took a loaf to work and everyone loved it.I've made this recipe several times. I used a good quality of canned peaches and it came out perfect. I copied this recipe from 50 plus sight.
Provided by nita 284904 souther
Categories Breads
Time 17m
Yield 2 Loaves, 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream sugar and shortning. Add eggs and mix thoroughly. Puree peaches in a blender, add to creamed mixture with dry ingredients. Mix thoroughly. Add vanilla extract and chopped nuts, stir until blended. Pour into two 9x5 inch well greased and floured loaf pans. Bake 325 degrees 55 to 60 minutes. Let set in pans a few minutes before removing.
- p.s.
Nutrition Facts : Calories 253.9, Fat 12.2, SaturatedFat 3.2, Cholesterol 30, Sodium 146.8, Carbohydrate 34.2, Fiber 1.5, Sugar 21.1, Protein 3.2
FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
Steps:
- In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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