Chuckwagon Pecan Bread


Sifted all purpose flour 3 Cup (48 tbs)
Sugar 1 Cup (16 tbs)
Baking powder 4 Teaspoon
Salt 1 Teaspoon
Finely chopped pecans 1 Cup (16 tbs)
Grated lemon rind 2 Teaspoon
Eggs 2
Milk 1 Cup (16 tbs)
Vegetable oil 1/4 Cup (4 tbs)
Pecan halves 8



1 Grease an 8x4x2-inch loaf pan.

2 In a large bowl,sift flour, sugar, baking powder, and salt.Stir in chopped pecans and lemon rind.

3 In a small bowl,beat eggs well with milk stir in oil. Add all at once to the flour mixture, stir just until evenly moist. Turn into the prepared pan spread on top evenly. Press pecan halves down the center of batter to decorate.

4 Bake in a slow oven at 325 degrees farenheit for 1 hour and 20 minutes, or until a wooden pick inserted in center comes out clean. Cool in the pan on a wire rack for 10 minutes. Loosen around the edges with a knife turn out onto rack. Place right side up. Cool completely.

5 Wrap loaf in a waxed paper, foil, or transparent wrap.


6 Cut into thin slices and serve.


Store overnight to mellow flavors and make slicing easier.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 634Calories from Fat 241

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 625 mg26.04%

Total Carbohydrates 87 g29%

Dietary Fiber 3 g12%

Sugars 36 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet