Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dessert bread, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pecan raisin loaf, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Good morning, everyone! Well, for some of you around the world it might be the afternoon or nighttime. Where is everyone from? I’ve always wondered that! It would be great if you could leave where you are from in the comments. As you all know, I am a Michigan native who moved to Pennsylvania. I have discovered that my Michigander cooking style is quite different from the Appalachian lovers. Lots of great recipes here on the Mason-Dixon Line 🙂 Anyway, today we are making a southern favorite called pecan bread.
This bread reminds me of the classic pie but without the crust. It’s moist, flavorful, and made with love. We had a church potluck last Sunday and this was the dessert that I took to pass.
I swear I think the bread was gone in two shakes of a lamb’s tail. People loved the stuff! You’ll find that pecan bread is very easy to make, too. Enjoy!
Recipe and photo courtesy of Just A Pinch and food Mayhem.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make sure to store this pecan bread in an airtight container.