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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 2616 Calories from Fat 2021
% Daily Value*
Total Fat 238 g365.7%
Saturated Fat 56 g280.2%
Trans Fat 0 g
Cholesterol 620.7 mg206.9%
Sodium 1423.2 mg59.3%
Total Carbohydrates 106 g35.4%
Dietary Fiber 34.3 g137.4%
Sugars 23.5 g
Protein 49 g98.9%
Vitamin A 83.2% Vitamin C 69.9%
Calcium 39.3% Iron 51.1%
*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.