Toffee Nut Wheat Bread

Brown sugar and a touch of instant coffee give this whole wheat bread a deep, caramel-like sweetness that pairs beautifully with crunchy pecan halves.

This is a dump-and-go bread machine loaf, so your total hands-on time is about five minutes.

The wheat flour adds a nutty, hearty chew while the vanilla rounds everything out into one seriously addictive slice.

Toast a thick piece, slather on some butter, and try not to eat the whole loaf before dinner.

Kitchen Tips

• Use warm (not hot) water around 110F to activate the yeast without killing it.
• Chop the pecan halves roughly if you want more even nut distribution throughout the loaf.
• For a richer toffee flavor, swap the instant coffee for espresso powder.