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
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
- 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.
- 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.
- 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