Pecan Bread
A moist, flavorful pecan bread infused with warm spices and prunes, perfect for breakfast or snack, appealing to those who enjoy nutty, spiced baked goods.
Ingredients
Instructions
- Mix sugar and corn oil together.
- Add eggs and beat at high speed for 3 minutes.
- Sift the self-rising flour, nutmeg, allspice, and cinnamon.
- Add the sifted dry ingredients to the sugar and oil mixture.
- Add the jar of baby food prunes or plums and mix well.
- Fold in the pecans.
- Pour the batter into a greased tube pan or loaf pan.
- Bake at 300°F (150°C) for 1 hour and 20 minutes.
Tips & Substitutions
For added moisture, consider substituting half of the corn oil with applesauce. If you're out of self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. Mixing in chopped pecans just before pouring the batter can enhance the texture. This Pecan Bread pairs beautifully with Sarah'S Pound Cake for a sweet treat spread.
Serving Suggestions
Serve this Pecan Bread warm or at room temperature, sliced thick, with a dollop of cream cheese or butter on top. It makes a delightful breakfast or snack and pairs wonderfully with a cup of coffee or tea. For a complete meal, consider serving it alongside fresh fruit or a light salad, such as Fireball Salad.
Storage & Reheating
To store leftovers, wrap the Pecan Bread in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, you can freeze slices in a zip-top bag for up to three months. To reheat, simply thaw at room temperature or warm in the oven at 350°F (175°C) for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Bread contains roughly 1540 calories, with 23g protein, 255g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (110% of the Daily Value), calcium (89% of the Daily Value), and iron (65% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 782mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of corn oil?
Yes, you can substitute corn oil with canola oil or vegetable oil without affecting the flavor or texture of the Pecan Bread. Olive oil can also be used for a different flavor profile, but it may impart a slight taste to the final product.
What can I use instead of baby food prunes or plums?
If you don't have baby food prunes or plums, you can substitute with an equal amount of unsweetened applesauce or pureed ripe bananas. These alternatives will maintain moisture and sweetness in the recipe.
How can I tell when the Pecan Bread is done baking?
You can check for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done. Also, the top should be golden brown and the sides should start to pull away from the pan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).