Butterscotch Pecan Bread Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

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 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. Yield: 1 loaf (16 slices).
Originally published as Butterscotch Pecan Bread in Country Woman Christmas Annual 2010, p38

Nutritional Facts

1 slice: 254 calories, 15g fat (5g saturated fat), 56mg cholesterol, 278mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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. Yield: 1 loaf (16 slices).
Originally published as Butterscotch Pecan Bread in Country Woman Christmas Annual 2010, p38

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