Wednesday, October 15, 2008

Pecan Date Raisin Bread Recipe

Pecan Date Raisin Bread

2 cups flour
3/4 cup brown sugar -- packed
2 teaspoons instant yeast
1 teaspoon salt
1 cup warm milk
3/4 stick of butter -- soft
2 teaspoons vanilla extract
1 jumbo egg
1 teaspoon baking powder

2 teaspoons vanilla extract
1 cups pecans -- chopped
1 cup dates --chopped
1/2 cup raisins

Simmer raisins in 1/4 cup apple juice or water to plump up. In a large bowl, mix together the flour, sugar, yeast, salt, pecans, dates, and raisins. In a separate bowl, beat the milk, butter, vanilla and egg. Combine the wet and dry ingredients. Let the batter rest at room temperature for 1 hour, covered, then add the baking powder.

Spoon batter into two greased meatloaf pans.

Bake the bread in a preheated 350°F oven for 35 to 40 minutes (25 degrees less for a dark metal pan or a glass pan) or until tester comes out clean. Remove bread from the oven and let it rest in the pan for 5 minutes. Remove from pan and place on a rack.

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