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Coffee Pecan Bread Recipe

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This recipe for Coffee Pecan Bread is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cup softened butter
3/4 cup milk
1 1/2 cups regular sugar
3 eggs lightly beaten
4 tsp. coffee granules dissolved in 2 Tbsp. hot water.
1 3/4 cups flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup pecans
Directions:
Directions:
Heat oven to 300 degrees. Grease and line your baking tin. Dissolve the coffee, sift the flour, and add the salt and baking powder to the flour etc. Crush the pecans a little with your hand so they are not such big pieces. Cream the butter and sugar until a pale light colour. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the coffee mixture, the rest of the milk and flour. Fold in the pecans. Transfer the bread mixture to the greased and lined loaf tin. Tap it on the counter to level it out, then place in the oven for 1hr and 20 minutes, check after 1 hour and 5 minutes to see if it is cooked, using a skewer. Allow to cool. Store in an airtight container. You can also freeze half or all of it, wrap in parchment paper, then place in a zip bag. Defrost as normal and enjoy! It will still be moist.

 

 

 

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