595 pea can recipes

A yeast based risen bread-like cake that's filled with a spiced apple mixture with an attractive lattice style presentation.

Yeast-risen banana pecan bread with mashed bananas, evaporated milk, chopped pecans, and a cinnamon-sugar topping. A soft sandwich-style banana loaf, not a quickbread.

Hearty pecan oat quick bread with brown sugar, mace, and nutmeg baked in cans for a rustic round loaf. A simple stir-together batter that slices beautifully after an overnight rest.

Apple pound cake loaded with chopped apples, pecans, and raisins spiced with cinnamon and nutmeg. A moist oil-based tube cake baked low and slow until golden.

Rich chocolate cake with melted chocolate, pecans, and a hint of red food coloring, topped with homemade chocolate pecan frosting. A Southern classic from scratch.

Crunchy brown sugar nugget cookies baked in muffin tins with oats, granola, pecans, and butter. Flourless, crumbly, and caramelized with crispy edges.

Soft, chewy banana cookies loaded with chopped pecans and a hint of molasses and cinnamon. This drop cookie recipe makes 3 dozen and disappears even faster.

Vegan mincemeat pie uses steamed tempeh as the meat-free base alongside apples, raisins, currants, dates, pecans, and maple syrup. Whole wheat pastry crust keeps the holiday classic plant-based.

Oatmeal pancakes with chopped Jonathan apples and pecans, cooked in butter until golden. Hearty, rustic breakfast pancakes with fruit baked right into every bite.

Whole wheat apricot bread sweetened with maple syrup and laced with orange liqueur. Dried apricots and chopped pecans give every slice chewy fruit and satisfying crunch.

Chocolate lover's cake with four thin layers of sour cream chocolate cake sandwiched with fudge frosting and topped with chopped pecans. Bare sides show off the dramatic layered interior.

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.

Pecan pumpkin pie with a spiced pumpkin custard bottom layer and a buttery brown-sugar pecan topping. Two holiday pies in one, brightened with lemon zest and juice in the pecan filling.

Old-fashioned bourbon fruitcake packed with golden raisins, candied cherries, pineapple, citron, pecans, and coconut. Baked low and slow in a tube pan for rich, dense results.

Dense chocolate tube cake loaded with melted chocolate bars plus chocolate syrup for double the flavor. Crunchy pecans throughout, no icing needed for this fudgy beauty.