Pecan-Vanilla Tea Bread
|Self rising flour||2 Cup (32 tbs)|
|Instant vanilla pudding mix||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Pecan pieces||1 1⁄4 Cup (20 tbs), lightly toasted|
|Raisins||1⁄3 Cup (5.33 tbs)|
Preheat oven to 325Â°F.
Butter and flour 9 to 10 cup nonstick bundt pan.
Whisk flour, pudding mix, and nutmeg in medium bowl.
Using electric mixer, beat sugar and eggs in large bowl 5 minutes.
Blend in dry ingredients, then butter (batter will be thick).
Fold in buttermilk, then nuts and raisins.
Transfer to prepared pan.
Bake bread until tester inserted near center comes out clean, about 1 hour.
Cool in pan 5 minutes.
Turn out onto rack; cool.
Serving size: Complete recipe
Calories 4322 Calories from Fat 1806
% Daily Value*
Total Fat 210 g323.2%
Saturated Fat 71.7 g358.7%
Trans Fat 0 g
Cholesterol 876.3 mg292.1%
Sodium 3986.4 mg166.1%
Total Carbohydrates 583 g194.3%
Dietary Fiber 24.4 g97.7%
Sugars 371.5 g
Protein 62 g123.8%
Vitamin A 72.5% Vitamin C 5%
Calcium 74.1% Iron 91.7%
*Based on a 2000 Calorie diet