Louisiana Pecan Bacon Bread
One Christmas, the babysitter brought gifts for my daughter and a basket of goodies, including pecan bread. When I make this bread, I remember that kind soul. This bread won a blue ribbon at the Los Angeles County Fair in 1988, and I still bake it for family and friends. —Marina Castle-Kelley, Canyon Country, California
Can you freeze Louisiana Pecan Bacon Bread?
Securely wrap cooled loaves and freeze. To use, thaw in the refrigerator.
Ingredients
- 6 bacon strips, chopped
- 6 ounces cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup 2% milk
- 1 cup chopped pecans
- 1/4 cup finely chopped onion
- 1/4 cup chopped green pepper
Directions
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1Preheat oven to 350°. In a large skillet, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings; cool slightly.
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2In a large bowl, beat cream cheese, sugar and reserved drippings until smooth. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to cream cheese mixture alternately with milk, beating well after each addition. Fold in pecans, onion, pepper and bacon. Transfer to a greased 9x5-in. loaf pan.
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3Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
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