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Pecan-Vanilla Tea Bread

Source of Recipe


Bon Appétit, December 2006






List of Ingredients



• 2 cups self-rising flour
  
• ¼ cup instant vanilla pudding mix
  
• ¼ tsp ground nutmeg
  
• 1½ cups sugar
  
• 3 large eggs
  
• ½ cup (1 stick) unsalted butter, melted
  
• ¼ cup buttermilk
  
• 1¼ cups pecan pieces, lightly toasted
  
• 1/3 cup raisins
  






Instructions



1. Preheat oven to 325° F. Butter and flour a 9- to 10-cup nonstick Bundt pan.
   
   
2. Whisk flour, pudding mix and nutmeg in medium bowl. Using electric mixer, beat sugar and eggs in large bowl 5 minutes. Blend in dry ingredients, then butter (batter will be thick). Fold in buttermilk, then nuts and raisins. Transfer to prepared pan.
   
   
3. Bake bread until tester inserted near center comes out clean, about 1 hour. Cool in pan 5 minutes. Turn out onto rack; cool.
   
   Makes 1 loaf.