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Lemon-Pecan Streusel Quick Bread: An Easy and Delicious Sweet Treat


Lemon-Pecan Streusel Quick Bread: An Easy and Delicious Sweet Treat


Lemon-Pecan Streusel Quick Bread: An Easy and Delicious Sweet Treat

Somewhere over the last 20 years of being an avid home-baker, I realized that quick breads are a secret weapon:

They’re versatile -- Very few baked goods can double as both a dessert or a breakfast.

They’re easy -- No special equipment needed. Quick breads are usually a one or two bowl (max) baking project. You don’t even need to break out the hand mixer.

They’re perfectly portioned -- Yes, it’s nice to have a big show-stopping Pecan Spice Cake on special occasions, but for day-to-day sweet treats, the loaf pan size of a quick bread is just enough, but not too much.

They’re suited for gift giving -- Wrap a quick bread in a bit of parchment or foil, tie a bow around it and you can share a little something sweet from your kitchen. No box or wrapping needed.

… or, you can simply save the loaf for yourself and enjoy it all week long. That’s what my family has been doing since I first developed this Lemon-Pecan Streusel Bread for Sunnyland Farms.

lemon pecan streusal bread

We’ve enjoyed it for breakfast and snack time as is, but we’ve also topped it with fresh strawberries and whipped cream (think: the best strawberry-pecan shortcake you’ve ever tasted!)

While people often associate fresh from the orchard Georgia Pecans with traditional favorite pecan desserts like Pecan Pie Bars or Pecan Pralines, they’re also wonderful when paired with fresh & bright summer flavors like lemon, as well. The moist and tender crumb of the lemon bread (thanks to the help of a little sour cream in the batter) is the perfect texture pairing with the crunch of the streusel topping. And with streusel both INSIDE and OUTSIDE, this quick bread gives you a tasty of something in every bite -- from top to bottom.

So the next time you’re in the mood to bake something special, but don’t want to spend all day in the kitchen, Lemon-Pecan Streusel Bread is the recipe to choose. If you’ll keep it between just the two of us, it can still be our “secret” weapon.

Quick Bread Recipe: Lemon-Pecan Streusel Bread 

Makes: 1 loaf

Prep time: 10 minutes

Cook time: 60 minutes

Bread:

3/4 cup oil

3/4 cup sugar

2 large eggs

1 cup sour cream

1 tablespoon grated lemon zest

1/2 teaspoon lemon extract (optional)

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

Streusel:

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

2/3 cup Sunnyland Small Pecan Pieces

2 tablespoons butter, softened

1 tablespoon all-purpose flour

Icing:

1 tablespoon fresh lemon juice

1 cup powdered sugar

1 - 2 tablespoons sour cream

 

  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and coat with cooking spray (or grease and flour pan, if preferred.)
  2. Cream together oil and sugar; beat in eggs one at a time. Add in 1 cup sour cream, lemon zest and lemon extract, if desired.
  3. In a separate bowl, whisk together flour, baking soda and salt. Stir into wet ingredients until blended. Pour half of batter into prepared pan.
  4. Combine Streusel ingredients and sprinkle half of streusel over batter; top with remaining batter. Top with remaining Streusel.
  5. Bake for 50 - 60 minutes. (Be careful to check on bread at earliest time to ensure pecans are not getting too toasted.) Bread is done when a wooden pick insert into center of loaf comes out mostly clean.
  6. Let bread cool at least 10 minutes in pan on a wire rack. Remove from pan.
  7. Meanwhile, combine Icing ingredients. (If Icing is too thin, add more powdered sugar; if too thick, add more lemon juice.) Once bread has cooled, drizzle Icing over loaf.    

~Guest Post by Regan Jones, RDN, ACSM-CPT

Host and Blogger at This Unmillennial Life


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Easy Pecan Pull Apart Bread


Easy Pecan Pull Apart Bread


Easy Pecan Pull Apart Bread

One of my favorite things to do at the start of the holiday season is peruse old copies of Christmas cookbooks. Filled with elaborate tablescapes and gorgeous looking holiday meals, they immediately transport me into a holiday fantasy of effortless entertaining and endless time to cook.

Then, I start thinking about my Christmas to-do list and the fantasy fades.

Let’s be honest. While the holidays can be a time of rest and relaxation, they’re often anything but. I’m not necessarily saying the pursuit of something more peaceful is fruitless, but I have accepted the fact that finding a way to bring about a special holiday meal with a little more ease is something my sanity surely can handle.

No place is that more true than what I serve for Christmas morning breakfast. As a baker at heart, my first thought when making a special meal is always what can I bake that will be delicious (that won’t keep me in the kitchen all day). Years ago, I embraced a version of this Christmas Morning Pull Apart Bread (and have improved it over time) as an ideal way to serve something worthy of a Christmas morning breakfast without spending all of Christmas day baking it.

Monkey Bread with Pecans-But Easier!

This recipe may remind you of popular variations of Monkey Bread but it’s even better! It’s less labor-intensive (since the biscuits are dipped in butter whole) and has so much more flavor. The addition of Sunnyland Pecans plus orange marmalade creates a uniquely holiday taste you’ll crave year after year!

Do yourself a favor this holiday season and make this Pull Apart Bread a part of your Christmas morning tradition. You’ll be glad you spent less time in the kitchen and more time with those you love.      

Regan Jones

This Unmillennial Life

christmas morning pecan pull apart bread recipe







Christmas Morning Pecan Pull Apart Breakfast Bread Recipe

pull apart bread with pecans and orange

Makes 8 servings

  • 1 cup orange marmalade or apricot preserves
  • 1 cup Sunnyland Pecan Halves, coarsely chopped
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1/2 cup butter, melted
  • 2 (7.5-ounce cans) refrigerated biscuit dough
  1. Preheat oven to 350 degrees F.
  2. Coat a Bundt or tube pan with cooking spray. Spread marmalade in bottom of pan; sprinkle evenly with pecans.
  3. Combine brown sugar, cinnamon and nutmeg. Dip each biscuit in melted butter; dredge in brown sugar mixture.
  4. Arrange biscuits in pan by standing each biscuit on its edge. Drizzle any remaining butter over biscuits and sprinkle with any remaining brown sugar mixture.
  5. Bake for 35 minutes or until biscuits are browned. Cool in pan on a wire rack 10 minutes. Invert onto a serving platter.
easier than pecan monkey bread pull apart bread
pull apart bread recipe with pecans

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Cheddar Pecan Loaf Recipe


Cheddar Pecan Loaf Recipe


Cheddar Pecan Loaf Recipe
Ingredients
  • 2½ cups (313 grams) all-purpose flour
  • 3 tablespoons (36 grams) granulated sugar
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) garlic powder
  • ¼ teaspoon (1.25 grams) baking soda
  • 1⅓ cups (320 grams) whole buttermilk, room temperature
  • ¼ cup (56 grams) canola oil
  • 1 large egg (50 grams), room temperature
  • 1 cup (113 grams) Sunnyland Large Pecan Halves, toasted
  • ⅔ cup (75 grams) plus 3 tablespoons (22 grams) firmly packed shredded extra-sharp Cheddar cheese, divided
  • ½ cup (56 grams) finely chopped green onion
  • ¼ cup (10 grams) lightly packed finely chopped fresh dill
  • ¼ cup (28 grams) roughly chopped Sunnyland Farms Raw Georgia Pecan Halves
  • Softened butter, to serve
Instructions
  1. Preheat oven to 350°F (180°F). Spray an 8½x4½-inch loaf pan with baking spray with flour; line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, garlic powder, and baking soda. In a medium bowl, whisk together buttermilk, oil, and egg. Add buttermilk mixture to flour mixture; stir until well combined. (Batter will be very thick.) Fold in toasted pecans, ⅔ cup (75 grams) cheese, green onion, and dill until well combined. Spoon batter into prepared pan; using a small off-set spatula, smooth into an even layer. Sprinkle top with raw pecans and remaining 3 tablespoons (22 grams) cheese.
  3. Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C), 1 hour to 1 hour and 5 minutes. Let cool in pan for 5 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Serve with softened butter.
  • Recipe Shared from Bake From Scratch

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Apricot Bread Recipe


Apricot Bread Recipe


Apricot Bread Recipe

Ingredients

1 cup snipped Sunnyland Dried Apricots
2 cups warm water
1 cup sugar
2 Tbsp butter, softened
1 egg
3/4 cup orange juice
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3/4 cup Sunnyland Small Pecan Pieces

Directions

Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9" x 5" loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack. Yield: 1 loaf. Serves 16.

Recipe Shared from Taste of Home 

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Fruit-Nut Cake


Fruit-Nut Cake


Fruit-Nut Cake

Ingredients

Sift together:

■ 1 cup flour 

■ 3/4 tsp. baking powder 

■ 1 cup sugar 

■ 3/4 tsp. salt 

 

Mix in large bowl: 

■ 3/4 cup Brazil nuts, chopped 

■ 3/4 cup large pecan pieces 

■ 1 cup pitted prunes 

■ 1/2 cup red cherries (maraschino) 

■ 1 1/2 cups large English walnut pieces 

■ 1 cup dates, pitted 

■ 1 cup apricots 

■ 1/2 cup green cherries (maraschino) 

 

Instructions

  1. Sift flour mixture over fruit and nut mixture; stir until all are coated.
  2. Beat 4 eggs until light.
  3. Stir in 1 tsp. vanilla; pour over fruit mixture; mix with your hands.
  4. Bake in well-greased, paper lined loaf pan at 300 degrees for 1 1/2 hours; cool.
  5. In saucepan, combine 1/4 cup corn syrup and 3 tablespoons brandy.
  6. Bring to a boil.
  7. Brush over cake.
  8. Wrap in foil and refrigerate.
  9. Slice thin when cold. 

Recipe Picture from ifood.tv


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Walnut Wheat Muffins


Walnut Wheat Muffins


Walnut Wheat Muffins

Ingredients

1 1/2 cups whole-wheat flour
2 1/4 tsp. double-acting baking powder
1 tsp. salt
3 Tbsp. wheat germ
1 large egg, beaten lightly
1 cup milk
1 Tbsp. Sunnyland Gallberry Honey
1 cup Sunnyland Small English Walnut Pieces, lightly toasted

Instructions

  1. In a large bowl sift together flour, baking powder, salt. Stir in wheat germ.
  2. In a small bowl beat together egg, milk, honey; add this mixture and the walnuts to the flour mixture. Stir until it is just combined.
  3. Let batter stand for 5 minutes; spoon into 12 buttered 1/3-cup muffin tins, filling them 3/4 full.
  4. Bake muffins in the middle of a preheated 400° oven for 20 minutes, or until they are puffed and golden brown. Turn out onto a rack. Yield: 12 muffins.

Recipe Picture by livinglou.com


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Sweet Potato Muffins


Sweet Potato Muffins


Sweet Potato Muffins

Ingredients

1 3/4 cups flour
1/4 cup brown sugar, firmly packed
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. ground cinnamon
1/2 cup Sunnyland Small Pecan Pieces
2 eggs, beaten
3/4 cup milk
1 (16 oz.) can sweet potatoes, drained, mashed
1/4 cup butter, melted
1/2 tsp. ground cinnamon
2 Tbsp. sugar

Instructions

  1. Combine flour, brown sugar, baking powder, salt, 2 Tbsp. cinnamon and nuts; set aside. Combine eggs, milk, sweet potatoes and butter; add to dry ingredients. Mix just until moist.
  2. Fill greased muffin pans two-thirds full. Combine 1/2 tsp. cinnamon and sugar; sprinkle over muffin batter. Bake at 375° for 35 minutes. Yield: 1-1/2 dozen.

Recipe Picture from ffgil.com


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Pecan Pie Muffins


Pecan Pie Muffins


Pecan Pie Muffins

Ingredients

1 1/2 cups plain flour
1 cup light brown sugar
1/2 cup butter, melted
2 large eggs, beaten
1 heaping cup Sunnyland Large Pecan Pieces

Instructions

  1. Combine flour and sugar in a large bowl.
  2. Add melted butter and beaten eggs.
  3. Stir until smooth.
  4. Add pecan pieces and mix well.
  5. Spray muffin tin with Baker's Joy or line with paper muffin cups.
  6. Fill 2/3 full.
  7. Bake at 350° 25-30 minutes.
  8. Remove from pan and cool on rack.
  9. Makes 9 jumbo muffins or 12 smaller muffins.

Recipe Picture from Food.com


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Peanut Butter Bread


Peanut Butter Bread


Peanut Butter Bread

Ingredients

4 1/2 cups flour,
2 Tbsp. baking powder
1 1/4 tsp. salt, 2/3 cup sugar
1 cup peanut butter
2 eggs, well beaten
2 cups milk
1 Tbsp. orange peel, grated
1/2 cup Sunnyland Toasted/Salted Runner Peanuts, coarsely chopped

Instructions

  1. Combine flour, baking powder, salt, and sugar. Cut in peanut butter with two knives or pastry blender until resembles coarse meal. Combine eggs, milk, orange rind and chopped peanuts; stir into flour mixture until blended.
  2. Pour batter into a greased 9” x 5” x 3” loaf pan. Bake at 350° for 1 hour or until bread tests done with a toothpick. Remove from pan; cool.
  3. Wrap in aluminum foil and store overnight before slicing. Yield: 1 loaf

Recipe Picture from pinterest


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Chocolate Nut Waffles


Chocolate Nut Waffles


Chocolate Nut Waffles

Ingredients

2 cups pastry flour
1 tsp. salt
4 tsp. baking powder
1/2 cup sugar
2 egg yolks, beaten
1 1/2 cups milk
2 squares chocolate, melted
1/2 cup shortening, melted
1/2 cup Sunnyland Brazil Nuts, chopped
1 tsp. vanilla extract
2 egg whites, beaten stiff

Instructions

  1. Sift flour with salt, baking powder and sugar; add egg yolks and milk. Add chocolate and cooled shortening; then nut meats and vanilla. Fold in egg whites.
  2. Bake in ungreased waffle iron. Serve with butter and Maple Syrup, fruit or with whipped cream. Top with a sprinkle of chopped nuts if desired. Makes 4-6 waffles.

Recipe Picture from Pinterest


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Beverly's Banana Nut Bread


Beverly's Banana Nut Bread


Beverly's Banana Nut Bread

Ingredients

1 cup sugar
1/2 cup butter or margarine
2 eggs
3 ripe bananas
1 level tsp. baking soda
1 1/2 cups plain flour
1/4 tsp salt (optional)
1 1/2 tsp nutmeg
1 Tbsp vanilla
1 1/2 cups Sunnyland Large Pecan Pieces

Instructions

  1. Melt butter. Cream butter and sugar.
  2. Add eggs one at a time. Add vanilla, nutmeg, salt and flour.
  3. In a separate bowl, beat together bananas and soda.
  4. Add into first mixture, blending well.
  5. Stir in pecans.
  6. Spray non-stick spray into 2 loaf pans (4 1/2" x 9") and line with waxed paper. Pour batter into loaf pans.
  7. Bake slowly at 325° for 45 minutes.

Recipe Picture from blogspot.com


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