Butterscotch Pecan Bread Recipe

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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

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Butterscotch Pecan Bread Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 16 Servings

15 55 70

Ingredients

1/2 cup butter, softened
1/2 cup sugar
3 eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
1 package (3.4 ounces) instant butterscotch pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups chopped pecans

Directions

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 9-in. x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Nutritional Facts 1 slice equals 254 calories, 15 g fat (5 g saturated fat), 56 mg cholesterol, 278 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Butterscotch Pecan Bread in Country Woman Christmas Annual 2010, p38