Share Your Favorite Bread Recipes

We’re looking for the best bread recipes form your collection. All recipes must be original and the ingredients must include pecans. Each entry must be as a separate e-mail (no attachments please). Include a complete list of ingredients, with the exact quantities in the order they are used. Specific directions (in paragraph form) should include cookware size (example: 10-inch pie pan), cooking time and temperature, and number of servings. By submitting your recipe, you grant us the right to edit and publish the recipe.

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Apricot Pecan Bread

4 egg whites
⅔ cups water
½ cup orange juice
¼ cup oil
1 teaspoon vanilla
¾ cups uncooked oat bran
½ cup chopped dried apricots
1¼ cups all-purpose flour
½ cup brown sugar; firmly packed
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a bowl, combine the egg whites, water, orange juice, oil and vanilla. Stir in oat bran and apricots.
3. Combine flour, brown sugar, baking powder and soda. Stir into apricot mixture just until moistened. Fold in nuts. Pour into a greased 8-inch-by-4-inch-by-2 loaf pan.
4. Bake in a preheated oven for 50 to 55 minutes or until bread tests done. Cool in pan 10 minutes. Remove to wire rack.

Blueberry-Banana-Pecan Bread

1½ cups all-purpose flour
¾ teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon freshly grated nutmeg
2 eggs; beaten
1 cup granulated sugar
1 cup fresh or frozen whole blueberries
½ cup mashed ripe banana
¼ cup cooking oil
1½ teaspoons finely shredded orange peel
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl, combine flour, cinnamon, baking soda, nutmeg and ¼ teaspoon salt.
3. In another bowl, stir together eggs, sugar, mashed berries, banana, oil and orange peel. Add to flour mixture, stirring just until combined. Stir in nuts. Pour into a greased 9-inch-by-5-inch-by-3 inch loaf pan.
4. Bake in a preheated oven for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes. Remove from pan; cool on a rack. Wrap and store overnight.

Makes 1 loaf

Bread Maker Hearty Oat and Pecan Bread

1½ teaspoons yeast
3¼ cups bread flour
½ cup quick oats
¼ cup brown sugar; firmly packed
1 tablespoon sea salt
1 tablespoon margarine
1¼ cups very warm water; (not hot)

Add when beep sounds:
¾ cups Pecan Valley Pecan Pieces

1. Measure carefully, placing all ingredients in bread machine in the order recommended by the manufacturer.
2. Select Raisin Bread cycle, adding pecans at beep.
3. Use Medium or Light crust color.
4. Remove baked bread from pan and cool on wire rack.

Note: With homemade soup, it’s a real favorite.

Bread Maker Pecan-Banana Bread

2¼ cups bread flour
2 tablespoons unsalted butter
1 small banana; sliced
¼ cup granulated sugar
½ teaspoon sea salt
2½ teaspoons active dry yeast
2 tablespoons water
2 tablespoons milk
1 large egg

Add when beep sounds:
½ cup Pecan Valley Pecan Pieces

1. Measure carefully, placing all ingredients in bread machine in the order recommended by the manufacturer.
2. Select Raisin Bread cycle, adding pecans at beep.
3. Use Medium or Light crust color.
4. Remove baked bread from pan and cool on wire rack.

Carrot Pecan Raisin Muffins

2 cups whole-wheat pastry flour
½ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon sea salt
4 ounces Egg Beaters 99% Real Egg Product
1 cup 1% low fat milk
⅓ cup sunflower oil
½ cup honey
1¼ cups grated carrots
½ cup Pecan Valley Pecan Pieces
½ cup raisins

1. Preheat oven to 400ºF.
2. In a large mixing bowl, combine flours, baking powder and salt.
3. In another bowl mix Egg Beaters, milk, oil, and honey together.
4. Combine wet and dry ingredients.
5. Fold in carrots, pecans and raisins.
6. Spoon approximately ½ cup mixture for each muffin into oiled muffin tins. Place immediately in oven.
7. Bake in a preheated oven for 20 minutes or until lightly browned on top.

Cinnamon Pecan Scones

1¾ cups all-purpose flour
¼ cup Pecan Valley Pecan Pieces; finely chopped
4½ teaspoons granulated sugar
2¼ teaspoons baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ cup unsalted butter; cold
2 eggs
⅓ cup whipping cream
¼ cup buttermilk

1. Preheat oven to 450ºF.
2. In a bowl, combine the flour, pecans, sugar, baking powder, salt and cinnamon. Cut in butter until the mixture resembles coarse crumbs.
3. In another bowl combine eggs and cream; stir into dry ingredients just until moistened. Turn onto a floured surface; gently pat into a 7-inch circle, ¾-inch thick. Cut into eight wedges. Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let rest 15 minutes.
4. Bake in a preheated oven for 14 to16 minutes or until golden brown.

Lemon Pecan Scones

1⅓ cups unbleached all-purpose flour
¼ cup light brown sugar; firmly packed
1 tablespoon double-acting baking powder
¾ teaspoons baking soda
1 teaspoon sea salt
6 tablespoons cold unsalted butter; cut into ½-inch pieces
⅔ cups whole-wheat flour
⅓ cup Miller’s Bran (try a natural food store)
¾ cups Pecan Valley Pecan Pieces
⅔ cups raisins
1½ tablespoon freshly grated lemon rind
1 large egg
½ cup buttermilk
Egg wash, made by beating 1 large egg yolk with 1 teaspoon water

1. Preheat oven to 400ºF.
2. In a large mixing bowl, sift together the all-purpose flour, brown sugar, baking powder, soda and salt.
3. Blend in the butter until mixture resembles coarse meal, and stir in the whole-wheat flour, bran, pecans and raisins until the mixture is combined.
4. In a small bowl, whisk together the rind, egg and buttermilk, add this mixture to the flour mixture and stir the mixture with a fork until it just forms a sticky but manageable dough.
5. Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a ¾ inch thick round. Cut out rounds with a 2 or 2¼ inch cutter dipped in flour and arrange them on a buttered baking sheet. Form the scraps into a ball, pat into ¾ inch thick round and repeat. Arrange the rounds on the baking sheet, brush the tops with the egg wash.
6. Bake the scones in the middle in a preheated oven for 15 to 17 minutes or until golden.
7. Serve the scones warm with the butter and jams.

Mozzarella Pecan-Onion Herb Bread

1¼ tablespoons active dry yeast
2 tablespoons granulated sugar
1 cup warm water (105ºF to 115ºF)
1 cup warm milk (105ºF to 115ºF)
1 egg
2 teaspoons sea salt
2 tablespoons Pecan Valley Pecan Oil or unsalted butter
¼ cup chopped fresh dill or 1½ tablespoon dried dill
4½ cups all-purpose flour
4 ounces mozzarella cheese; cut into cubes
⅓ cup minced white onion
⅔ cups Pecan Valley Pecan Pieces

1. In a small bowl, sprinkle the yeast and a pinch of sugar over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
2. In a large bowl, combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1½ cups flour. Beat with a whisk or heavy duty mixer until smooth.
3. Add the yeast mixture and remaining flour ½ cup at a time, beating vigorously about 2 minutes. Batter will be sticky. Cover with plastic wrap and let rise in a warm area until doubled in bulk, about 1 hour.
4. Preheat oven to 375ºF.
5. Sprinkle the cheese, onion and pecans over the top of the batter and stir down, beating vigorously to evenly distribute. Turn into a well greased 3-quart casserole or soufflé dish, 9-inch spring form pan, or 9-inch kugel of tube mold. Cover loosely with plastic wrap and let rise in a warm area until doubled in bulk, about 30 minutes.
6. Bake in the center of a preheated oven for about 45 to 50 minutes until the top is crusty brown, hollow when tapped and a cake tester inserted into the center comes out clean.
7. Run a sharp knife around the sides of the pan and turn out of the pan onto a rack to cool right side up.

Note: This recipe is for making bread in a casserole dish with no kneading. To make it in a bread machine cut liquid and flour in half.

Pecan Bread

1 egg
1 cup granulated sugar
1 cup milk
1 teaspoon sea salt
3 teaspoons baking powder
3 cups all-purpose flour
⅓ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In a large mixing bowl, combine eggs, sugar and milk. Mix well.
3. In another bowl, combine salt, baking powder, flour. Stir in egg and sugar mixture until well blended.
4. Fold in pecans. Turn batter into a greased and floured 8½-inch-by-4½-inch loaf pan.
5. Bake in a preheated oven for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.
6. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack.