Pecan Nut Loaf

This delicious little loaf can be prepared and on the table in an hour. It is a mixture of savoury and sweet, with the Pecan nuts adding a crunchy, chewy texture and altogether different flavour. Very tasty, the actual flavour is a little hard to explain, but if you love Pecan nuts, then this loaf is definitely for you. Even if you’ve never had a Pecan nut before, give it a try. I highly recommend it.

Pecan Nut Loaf

In Summer this little loaf accompanies fresh salads while in Winter, we enjoy a few slices with a hearty soup. I’m always so eager to begin munching on it directly out of the oven, but have to remind myself that when warm, it is extremely soft so may crumble when sliced. It does need to cool for a few minutes before you can cut any decent size slices, but the freshly baked bread smell and the melting butter means this one is definitely one of my favourites.

Yesterday we had the first sunny day in a while as the first weeks of Spring have brought rain, rain and more rain. Moreso than Winter! The temperature, however, was a balmy 15 degrees (yes I’m being sarcastic) but with the wind chill factor, I’m told it dropped to about 9 degrees so not to be put off, we wrapped up warmly and set off to watch car racing at the Hampton Downs track just south of Auckland. Actually, it’s in the Waikato region. A region well known for beautiful vistas, dairy farming and colder temperatures than Auckland. As we travelled along next to the Waikato River in the warmth of the car with the sun glinting on the water, I realised once again how very blessed we are to live in such a beautiful country. On returning home, it was a pleasure to tuck into this tasty loaf and a bowl of thick veggie soup.

500 ml wholewheat flour (or plain if you haven’t got wholewheat)
30 ml sugar
15 ml baking powder
60 ml oil
3 ml salt (honestly! a pinch of salt will do)
1 large egg, beaten
250 ml milk
100 g pecans chopped
extra pecans for the top

  1. Preheat the oven to 180°C and grease and/or line a small loaf tin.
  2. Combine the flour, sugar, baking powder and salt in a large mixing bowl.
  3. Stir in the oil, egg and milk, then add the chopped nuts, combining well.
  4. Spoon the batter into the loaf tin and bake for about 45 minutes or until a skewer inserted comes out clean.
  5. Serve sliced with butter.


2 thoughts on “Pecan Nut Loaf”

    1. Hi Rosa, it does have a similar consistency to cake, but if made with wholewheat flour then it is more like bread. I’ve made it with plain flour as well, but both are delicious. Lovely for an afternoon tea too. Let me know what you think once you’ve made it. Thanks for visiting Chocolate Goose.

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