One Christmas, our babysitter brought gifts for my daughter and a basket of goodies, including pecan bread. When I make this bread, I remember her kind soul.
—MARINA CASTLE KELLEY CANYON COUNTRY, CA
PREP: 20 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 1 LOAF (16 SLICES)
6 bacon strips, chopped
6 ounces cream cheese, softened
1/3 cup sugar
1 large egg
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1 cup chopped pecans
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1. Preheat oven to 350°. In a large skillet, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve drippings (about 2 tablespoons); cool slightly.
2. In a large bowl, beat cream cheese, sugar and reserved drippings until smooth. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to the cream cheese mixture alternately with milk, beating well after each addition. Fold in pecans, onion, pepper and bacon. Transfer to a greased 9x5-in. loaf pan.
3. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
FREEZE OPTION Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw the loaves in the refrigerator.