Pecan Loaf

Teabreads are not only easy to make – they make delicious accompaniments to coffees and teas and tasty offerings for hungry children! Pecan Loaf is no exception and is marvellous spread with butter or cream cheese.


2 oz. plus

1 teaspoon butter, softened

4 oz. soft brown sugar

A traditional American favourite, Pecan Pie is a rich mixture of pecans, syrup and brown sugar baked in a pastry case.

3 eggs

3 fl. oz. corn syrup

8 oz. flour

2 teaspoons baking powder

½ teaspoon salt

6 oz. pecans, chopped

Preheat the oven to moderate 350 °F (Gas Mark 4, 180C). With the teaspoon of butter, lightly grease a 1-pound loaf tin.

Set aside.

In a large mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy. Add the eggs, one by one, beating well between each addition. Add the syrup and beat briskly until the mixture is completely smooth and well blended.

Sift the flour, baking powder and salt into a medium-sized mixing bowl. Grad-ually add the flour mixture to the syrup mixture, beating constantly. Fold in the pecans.

Spoon the batter into the prepared loaf tin and place the tin in the oven. Bake for 1 hour or until a skewer inserted into the centre of the loaf comes out clean.

Remove the tin from the oven and allow the loaf to cool in the tin for a few minutes. Then run a sharp knife around the edges of the loaf and carefully turn it out on to a wire rack to cool completely before serving.

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