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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 269.1
  • Total Fat: 16.4 g
  • Cholesterol: 28.1 mg
  • Sodium: 189.1 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Butter Pecan Breakfast Bread calories by ingredient
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Butter Pecan Breakfast Bread

Submitted by: DANHENEHAN

Introduction

Recipe is from "Breaking Bread with Father Dominic"

This bread is best served slightly warm. Remember that bread continues to bake even after it comes out of the oven, so don't cut it while it's hot or the center may still be doughy.
Recipe is from "Breaking Bread with Father Dominic"

This bread is best served slightly warm. Remember that bread continues to bake even after it comes out of the oven, so don't cut it while it's hot or the center may still be doughy.

Number of Servings: 20

Ingredients

    3/4 cup buttermilk
    3 eggs, beaten
    1 cup vegetable oil
    2 teaspoons vanilla extract
    1 cup granulated sugar
    2 cups white flour
    1 (3.4oz) package instant butterscotch pudding mix
    1 1/2 teaspoons baking powder
    1 1/4 teaspoons baking soda
    1 cup Pecans, chopped

    Cinnamon Sugar:
    1/2 cup sugar
    1 tablespoon ground cinnamon

Directions

Preheat oven to 350F

Combine buttermilk, eggs, oil, vanilla and sugar in a large mixing bowl; mix well

Sift flour, dry pudding mix, baking powder and baking soda into bowl containing buttermilk mixture.) Beat until well blended. Fold in pecans.

Grease two 9x5x3-inch looaf pans with shortening, then coat with cinnamon sugar (save the excess). Divide batter between the two pans. Sprinkle remaining cinnamon sugar on the top of the batter. Place immediatedly in preheated 350 oven and bake 50 to 55 minutes, or until a cake tester inserted in the center of the loaf comes out clean. Remove from pans and let cool on wire racks.

Serving Size: 2 loaves of bread - 20 slices

Number of Servings: 20

Recipe submitted by SparkPeople user DANHENEHAN.






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