Sunnyland Farms Cheddar Pecan Loaf

By: Hannah Lee Leidy
Sunnyland Farms
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Follow Sunnyland Farms cheddar pecan loaf recipe for a savory pecan loaded bread. Many question a baked bread with cheddar cheese, but don’t cross it off the list just yet. The cheese gives a pleasant tang to compliment the nuttiness of the pecans. Take the recipe even further in flavor with a delicious smear of warm butter.

Photo by: James Smith

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1 loaf

  • 2½ cups flour
  • 3 tablespoons sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon baking soda
  • 1⅓ cups buttermilk, room temperature
  • ¼ cup canola oil
  • 1 egg, room temperature
  • 1 cup toasted Sunnyland Farms Raw Georgia Pecan Halves or generic brand, roughly chopped
  • 1 cup shredded extra-sharp Cheddar cheese, divided
  • ½ cup green onion, chopped
  • ¼ cup fresh dill, chopped
  • ¼ cup chopped Sunnyland Farm
  • Raw Georgia Pecan Halves or generic brand, chopped
  1. Preheat oven to 350 degrees. Spray an 8½ x 4½-inch loaf pan with baking spray with flour; line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, garlic powder, and baking soda. In a medium bowl, whisk together buttermilk, oil, and egg. Add buttermilk mixture to flour mixture; stir until well combined. Batter will be very thick. Fold in toasted pecans, ⅔ cup cheese, green onion, and dill until well combined. Spoon batter into prepared pan; using a small off set spatula, smooth into an even layer. Sprinkle top with raw pecans and remaining 3 tablespoons cheese.
  3. Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200 degrees, 1 hour to 1 hour and 5 minutes. Let cool in pan for 5 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Serve with softened butter.
  • Recipe by Sunnyland Farms, Albany, Georgia

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