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Pecan Loaf Recipe
|Chopped pecans||2 Cup (32 tbs)|
|Chopped tomatoes||1 Cup (16 tbs)|
|Whole wheat bread crumbs||1 Cup (16 tbs)|
|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|
Serving size: Complete recipe
Calories 3065 Calories from Fat 2413
% Daily Value*
Total Fat 285 g437.7%
Saturated Fat 60.1 g300.3%
Trans Fat 0 g
Cholesterol 620.7 mg
Sodium 1423.2 mg59.3%
Total Carbohydrates 115 g38.4%
Dietary Fiber 40.6 g162.3%
Sugars 26.1 g
Protein 55 g110.9%
Vitamin A 83.9% Vitamin C 71.1%
Calcium 43.8% Iron 60.2%
*Based on a 2000 Calorie diet
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.