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Louisiana Pecan Bacon Bread

TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD: 1 loaf (16 pieces).
One Christmas, the babysitter brought gifts for my daughter and a basket of goodies, including pecan bread. When I make this bread, I remember that kind soul. This bread won a blue ribbon at the Los Angeles County Fair in 1988, and I still bake it for family and friends. —Marina Castle-Kelley, Canyon Country, California

Ingredients

  • 6 bacon strips, chopped
  • 6 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • 1 cup chopped pecans
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped green pepper

Directions

  • 1. Preheat oven to 350°. In a large skillet, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings; cool slightly.
  • 2. In a large bowl, beat cream cheese, sugar and reserved drippings until smooth. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to cream cheese mixture alternately with milk, beating well after each addition. Fold in pecans, onion, pepper and bacon. Transfer to a greased 9x5-in. loaf pan.
  • 3. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts

1 piece: 198 calories, 12g fat (4g saturated fat), 29mg cholesterol, 242mg sodium, 18g carbohydrate (6g sugars, 1g fiber), 5g protein.

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