Praline Bread

Oxmoor House
2 loaves


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1/2 cup chopped pecans
3/4 cup praline liqueur, divided
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 1/2 teaspoons vanilla extract
3 eggs
1/4 cup milk
2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon ground cinnamon


Combine pecans and 1/4 cup praline liqueur; cover and set aside overnight.

Cream butter; gradually add sugar, beating well. Add vanilla; beat well. Add eggs and milk, beating well.

Combine flour, baking powder, and cinnamon; add to creamed mixture, stirring well. Stir in pecan mixture. Pour batter into 2 greased 7 1/2- x 3- x 2- inch loaf pans. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks to cool completely.

Drizzle 1/4 cup praline liqueur evenly over each cooled loaf. Wrap each loaf in cheesecloth; cover tightly in aluminum foil. Allow to season for 3 days before serving.

Created date

February 2010