Pecan Pie Quick Bread
Have dessert for breakfast with this pecan pie quick bread recipe. Prepared with pecan butter, chopped pecans and topped with maple pecan halves there are some serious fall-vibes going on with this quick bread. Vegan, and easily made gluten-free, this breakfast bread will become a cozy new family favorite on crisp autumn mornings.
Ingredients
- 1¾ cup all-purpose flour
- ⅓ cup sugar
- 1 tsp baking soda
- ¼ tsp salt
- ⅔ cup pecans chopped
- 2 flax eggs 2 tbsp flaxseed meal and 6 tbsp water
- 1 cup applesauce
- ½ cup vegan butter
- ⅓ cup pecan butter
- 1 tbsp vanilla
Pecan Topping
- ⅓ pecan halves about 30
- 1 tbsp maple syrup
Instructions
- Preheat oven for 350°F. Spray a loaf pan with cooking spray.
- Mix gound 2 tbsp flaxseeds with 6 tbsp of water. Set aside for 10 minutes.
- In the mean time, melt vegan butter. Combine with applesauce, pecan butter, and vanilla.
- In a seperate bowl combine flour, sugar, baking soda, salt, and chopped pecans. Add flax egg and melted vegan butter mixture.
- Mix until just combined and pour into prepared loaf pan.
Pecan Topping
- In a small bowl, combine maple syrup and pecan halves stirring to coat evenly.
- Line the top of the pecan pie batter with the maple pecans.
- Place in the preheated oven for 1 hour, 15 minutes. Check loaf at 45-50 mintues to make sure that maple pecans aren't burning. Tent with aluminum foil and continue baking if pecans are browning too quickly. Loaf is done when toothpick inserted into center comes out clean. Allow to cool completely in loaf pan before cutting.
Notes
To make your own pecan butter- Place 2 cups of raw pecans in a food processor and process for 20-30 minutes. Pecans will go from chopped to ground. They'll form a ball then start to become creamy and buttery. Stop food processor periodically to scrap down the sides and give the motor a break.