Pecan Breakfast Loaf Recipe

4 1 1
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Pecan Breakfast Loaf Recipe

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4 1 1
Publisher Photo
This quick bread has the terrific taste of caramel yeast rolls but with the convenience of refrigerated crescent rolls. Each Thanksgiving, I make several breads for my husband to share with his fellow teachers.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1/4 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 1/4 cup pecan halves
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Directions

Separate crescent dough into 16 triangles. Spread each with butter. Combine sugar, chopped pecans and cinnamon; sprinkle over triangles. Beginning at the wide end, roll up each triangle.
In a greased 9x5-in. loaf pan, place rolls, point side down, widthwise in two layers. Bake at 375° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
Top with pecan halves. In a small saucepan, combine glaze ingredients; bring to a boil, stirring constantly. Cool for 5 minutes. Drizzle over warm bread. Yield: 1 loaf (16 slices).
Originally published as Pecan Breakfast Loaf in Best of Country Breads 2000, p109

Nutritional Facts

1 slice: 146 calories, 8g fat (3g saturated fat), 8mg cholesterol, 141mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 1g protein.

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1/4 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 1/4 cup pecan halves
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  1. Separate crescent dough into 16 triangles. Spread each with butter. Combine sugar, chopped pecans and cinnamon; sprinkle over triangles. Beginning at the wide end, roll up each triangle.
  2. In a greased 9x5-in. loaf pan, place rolls, point side down, widthwise in two layers. Bake at 375° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
  3. Top with pecan halves. In a small saucepan, combine glaze ingredients; bring to a boil, stirring constantly. Cool for 5 minutes. Drizzle over warm bread. Yield: 1 loaf (16 slices).
Originally published as Pecan Breakfast Loaf in Best of Country Breads 2000, p109

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jmbene User ID: 7175223 49151
Reviewed Mar. 13, 2013

"easy and delicious. Company couldn't believe they were cresent rolls!!! Great company weekend breakfast"

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