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Pecan Breakfast Loaf

 Pecan Breakfast Loaf
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.
16 ServingsPrep: 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 9-in. x 5-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).

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Pecan Breakfast Loaf (continued)

Nutritional Facts: 1 serving (1 slice) equals 146 calories, 8 g fat (3 g saturated fat), 8 mg cholesterol, 141 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein.