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Pecan-Vanilla Tea Bread Recipe
|Self rising flour||2 Cup (32 tbs)|
|Instant vanilla pudding mix||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Pecan pieces||1 1⁄4 Cup (20 tbs), lightly toasted|
|Raisins||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 4329 Calories from Fat 1806
% Daily Value*
Total Fat 210 g323.2%
Saturated Fat 71.7 g358.7%
Trans Fat 0 g
Cholesterol 876.3 mg
Sodium 4012.8 mg167.2%
Total Carbohydrates 584 g194.7%
Dietary Fiber 16.2 g64.6%
Sugars 371.5 g
Protein 54 g107.5%
Vitamin A 72.5% Vitamin C 5%
Calcium 74.5% Iron 88.4%
*Based on a 2000 Calorie diet
Butter and flour 9 to 10 cup nonstick bundt pan.
Whisk flour, pudding mix, and nutmeg in medium bowl.
Using electric mixer, beat sugar and eggs in large bowl 5 minutes.
Blend in dry ingredients, then butter (batter will be thick).
Fold in buttermilk, then nuts and raisins.
Transfer to prepared pan.
Bake bread until tester inserted near center comes out clean, about 1 hour.
Cool in pan 5 minutes.
Turn out onto rack; cool.