Real Texas Pecan Bread Part 2 Of 4
|Pecans||1 Cup (16 tbs), chopped|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Vanilla bean paste/Vanilla extract||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Oil spray||2 Dash|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Whole milk||2 Tablespoon|
1. Line a baking sheet with aluminum foil and place the pecans. Toast in a 350 degrees F preheated oven until toasted.
2. Take out the pecans in a bowl and reserve 2 tbsp. for topping.
3. Into the remaining pecans, add in the sugar and cinnamon. Mix well and set aside.
4. Preheat the oven at 350 degrees F. Grease a loaf pan with oil spray and set aside.
5. In a large bowl, whisk together flour, baking powder, salt and baking soda. Set aside.
6. In a stand mixer, cream together sugar and butter.
7. Stir in the eggs and vanilla bean paste, one at a time.
8. Add in flour mixture in 3 batches, alternatively with milk.
9. Pour 1/3rd of the batter into the prepared loaf pan and sprinkle half of pecan mixture over the batter. Followed by half of bread batter and spread that with a spatula. Sprinkle remaining pecan mixture and top that with remaining batter. Make a swirl effect with spatula.
10. Bake in oven for 60 minutes.
11. Meanwhile prepare frosting – in a bowl, mix together powdered sugar and milk.
12. Drizzle the frosting over the bread and spread evenly. Let it sit for 30 minutes.
13. Slice the bread and serve with tea or coffee.