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.