Pecan Bread

Great cholesterol lowering side dish recipe to accompany any meal.
  • Cooking time40 minutes
  • Prep time15 minutes
  • 16 portions
recipe image Pecan Bread

Ingredients

  • 1 cup self-raising flour
  • 1 cup wholemeal self-raising flour
  • 3/4 tsp baking powder
  • 1 tsp cinnamon
  • finely grated fresh orange zest
  • 2 tsp sugar
  • 40 g / 2 tsp Flora ProActiv buttery spread or original
  • 1/3 cup chopped pecans
  • 1 egg lightly beaten
  • 3/4 cup buttermilk
  • 40 g / 2 tsp Flora ProActiv buttery spread or original extra for serving

Nutrition Facts

Energy (kcal)120 kcal
Energy (kJ)501 kJ
Protein (g)2.8 g
Carbohydrate incl. fibre (g)15.9 g
Carbohydrate excl. fibre (g)14.2 g
Sugar (g)1.2 g
Fibre (g)1.8 g
Fat (g)5.1 g
Saturated fat (g)0.9 g
Unsaturated fat (g)3.9 g
Monounsaturated fat (g)2.0 g
Polyunsaturated fat (g)1.9 g
Trans fat (g)0.0 g
Cholesterol (mg)14 mg
Sodium (mg)225 mg
Salt (g)0.56 g
Vitamin A (IU)247 IU
Vitamin C (mg)13.7 mg
Calcium (mg)105 mg
Iron (mg)0.98 mg
Potassium (mg)74 mg

Instructions

  1. Preheat oven to 220°C. Lightly grease a medium 21.5 x 11.5 x 5.5cm loaf pan with Flora pro-activ.
  2. Sift flours, baking powder and cinnamon into a mixing bowl and return the wholemeal husks to the mixture. Mix the orange zest and sugar together and add to the flour.
  3. Mix in the Flora pro-activ with a spatula and stir in the pecans. Make a well in the centre and add the egg and buttermilk and mix to form soft dough. Place mixture onto a lightly floured surface and knead until smooth. Shape to fit inside the tin and place into the prepared tin. Make a few slashes in the top of the loaf and brush with a little extra buttermilk.
  4. Bake at 220°C for 10 minutes, and then reduce the oven temperature to 190°C and cook for 25-30 minutes until the loaf sounds hollow when knocked on the top and is lightly browned.
  5. Remove from the tin and cool on a wire cooling rack.
  6. Serve sliced spread with the extra Flora pro-activ as a side to soups, casseroles and salads.
Lightly toast and spread with low fat cottage or ricotta cheese and jam for brunch.