Butterscotch Pecan Bread Recipes
BANANA BUTTERSCOTCH BREAD
Warning! Addictive! This is such a delicious version of traditional banana bread and is extremely popular whenever I make it that I had to share it on Allrecipes! I got it from an old Bed and Breakfast recipe from a place in Maryland and make it every year around the holidays! I don't use the walnuts, but I hear that it is really good for those that like them. This recipe has definitely become a new tradition!
Provided by KWARREN
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 159 calories, Carbohydrate 21.5 g, Cholesterol 17.9 mg, Fat 7.3 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 131.2 mg, Sugar 11.6 g
BUTTERSCOTCH-PECAN BREAD PUDDING
Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.
Nutrition Facts : Calories 502 calories, Fat 30g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 384mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 10g protein.
PAULA DEEN'S BUTTERSCOTCH PULL-APART BREAD
Paula Deen's Butterscotch Pull-Apart Bread is one of my favorite make-ahead breakfast recipes. It takes just a few minutes to throw together the night before then rises all night into a fluffy sweet bread that is loaded with a thick butterscotch sauce and pecans. Couldn't be easier - or more delicious.
Provided by Jennifer
Categories Breakfast
Time 9h30m
Number Of Ingredients 5
Steps:
- Place frozen rolls in greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle pecans over brown sugar. Pour melted butter over all.
- Cover pan with plastic wrap that has been sprayed with non-stick cooking spray. Allow pan of rolls to sit at room temperature overnight, about 8-10 hours.
- Preheat oven to 350 degrees F.
- Bake 25-30 minutes. Remove from oven and allow to cool 5 minutes then turn pan over onto a serving platter to remove rolls.
- Serve rolls by pulling apart chunks with a fork.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
BUTTERSCOTCH PECAN BREAD
Enjoy a slice of this moist, nutty bread with your morning cup of coffee...or bake several loaves to give as gifts. Everyone loves the crunchy pecans and old-fashioned butterscotch flavor.-Angela Ochoa, Lake Elsinore, California
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, pudding mix, baking powder and salt; add to creamed mixture alternately with milk. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts :
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