Pecan Loaves
Yield
3 loavesPrep
25 minCook
50 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
mace
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| 1 | cup |
pecans
chopped |
|
| 1 ½ | cups |
rolled oats
uncooked, quick or old-fashioned |
|
| 1 ⅓ | cups |
milk
|
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
mace
|
|
| 2.5 | ml |
nutmeg
|
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
pecans
chopped |
|
| 355 | ml |
rolled oats
uncooked, quick or old-fashioned |
|
| 315 | ml |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
vegetable oil
|
|
Directions
Sift together flour, baking powder, salt and spices into bowl.
Stir in sugar, pecans and oats.
Add remaining ingredients; stir only until dry ingredients are moistened.
Pour batter into 3 greased empty cans, about 2 cup capacity.
Bake in preheated moderate oven (350℉/180℃) about 50 minutes.
Loosen edges; remove from cans immediately; cool thoroughly.
Wrap cooled bread and store one day before slicing.
NOTE: For variety, use 1 cup chopped pitted dates or prunes in place of pecans in above recipe.
