Pecan Raisin Bread Recipe

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Pecan Raisin Bread Recipe
Pecan Raisin Bread Recipe photo by Taste of Home
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Pecan Raisin Bread Recipe

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5 2 1
Publisher Photo
“We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf,” shares Lora Sexton of Wellington, Texas. “It smells terrific and the taste…oh-so good!”
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours

Ingredients

  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 8 teaspoons butter
  • 1 egg
  • 6 tablespoons sugar
  • 1/4 cup nonfat dry milk powder
  • 1 teaspoon salt
  • 4 cups bread flour
  • 1 tablespoon active dry yeast
  • 1 cup finely chopped pecans
  • 1 cup raisins

Directions

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Just before the final kneading (your machine may audibly signal this), add pecans and raisins.
Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature. Yield: 1 loaf (2-1/2 pounds, 16 slices).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Pecan Raisin Bread in Simple & Delicious January/February 2007, p61

Nutritional Facts

1 slice: 227 calories, 8g fat (2g saturated fat), 19mg cholesterol, 182mg sodium, 36g carbohydrate (12g sugars, 2g fiber), 6g protein.

  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 8 teaspoons butter
  • 1 egg
  • 6 tablespoons sugar
  • 1/4 cup nonfat dry milk powder
  • 1 teaspoon salt
  • 4 cups bread flour
  • 1 tablespoon active dry yeast
  • 1 cup finely chopped pecans
  • 1 cup raisins
  1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  3. Just before the final kneading (your machine may audibly signal this), add pecans and raisins.
  4. Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature. Yield: 1 loaf (2-1/2 pounds, 16 slices).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Pecan Raisin Bread in Simple & Delicious January/February 2007, p61

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Reviews forPecan Raisin Bread

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blueblazehaze User ID: 2812295 161655
Reviewed Aug. 20, 2011

"this was absolutely delicious!! Didn't last long with my hubby"

MY REVIEW
Joan a Rehome User ID: 5889485 116203
Reviewed Mar. 20, 2011

"This bread was flavorful and easy to make."

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