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Pecan Loaf

WholeFood.Chef's picture
  Chopped pecans 2 Cup (32 tbs)
  Sage 1⁄4 Teaspoon
  Onion 1 Medium
  Chopped tomatoes 1 Cup (16 tbs)
  Whole wheat bread crumbs 1 Cup (16 tbs)
  Eggs 2
  Light cream 1⁄2 Cup (8 tbs)
  Sea salt 3⁄4 Teaspoon
  Black pepper To Taste
  Pecan halves 1⁄2 Cup (8 tbs)
  Melted butter 2 Tablespoon

Mix first 8 ingredients together with pepper, if desired.
Place in 1 quart oiled baking dish.
Score top with handle of table knife.
Place a pecan half in each scored square.
Brush with melted butter.
Bake 35 minutes at 350 Degree.
If pecans on top begin to brown too much, lay sheet of foil lightly over the top.
Remove from pan to warm platter.
Garnish with bouquets of parsley.
Serve with broiled tomatoes filled with Spinach Vera Cruz, cider carrots, and small buttered new potatoes.

Recipe Summary

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3061 Calories from Fat 2411

% Daily Value*

Total Fat 284 g437.5%

Saturated Fat 60 g299.8%

Trans Fat 0 g

Cholesterol 620.7 mg206.9%

Sodium 1423.7 mg59.3%

Total Carbohydrates 115 g38.2%

Dietary Fiber 40.1 g160.3%

Sugars 26 g

Protein 55 g110.6%

Vitamin A 83.5% Vitamin C 71%

Calcium 41.8% Iron 58.4%

*Based on a 2000 Calorie diet

Pecan Loaf Recipe