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Pecan
Harvest Loaf
Quick-Bread Recipe
Makes
1 Loaf
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This
versatile quick bread can be served at breakfast, brunch, lunch, or dinner.
It is an ideal accompaniment to dishes that are light and in need of
substance. It is good served with different types of crudités as a first
course, and it is excellent served with cheese. A mixture of chives, basil,
tarragon, and other fresh herbs can be used in place of the parsley. It is
at its best when lukewarm. If you make it ahead, reheat it for a few minutes
in the oven before serving. |
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups toasted pecans, coarsely ground
5 ounces butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
4 eggs, separated
3 tablespoons milk
1 tablespoon plus 1 teaspoon strong brewed coffee
1/2 teaspoon pure vanilla extract
1 recipe Lemon Glaze
Grease an 8 x 4-inch loaf pan and preheat the oven to 350 degrees F. Sift the
flour with the baking powder and salt. Add the ground pecans and mix well. Cream
the butter and sugars and add the egg yolks, milk, coffee, and vanilla. Beat the
egg whites until stiff but not dry. Add the flour and pecans to the wet
ingredients. When just combined, fold in the egg whites.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, until
done. (Insert a straw or cake tester into the center of the loaf. If it comes
out clean, it's done, or if loaf has a springy feel when you press on it.) Allow
to cool slightly, then glaze with Lemon Glaze.
Lemon Glaze ( Makes
1 3/4 cups glaze, enough for 1 loaf)
1/4 cup fresh lemon juice
1 1/2 cups sugar
Combine the lemon juice and sugar in a small saucepan and cook over medium
heat, stirring, for 10 to 15 minutes, until transparent. Test to see if the
syrup forms a "string" when dropped from a spoon. When it does, take it off the
heat and spoon it over the slightly cooled pecan harvest loaf.
Cupcake Cafe Cookbook, Ann Warren
and Joan Lilly, Doubleday
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