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Pecan & Raisin Bread

  • BAKE: 30m
  • SERVES: 12



Finely chop the pecan nuts and add to the bread mix together with the brown sugar and olive oil. Make up the dough following the instructions on the pack using 320ml of warm water.
Thoroughly mix the seedless raisins into the dough by hand. Divide the dough into 2 equal pieces, mould round and rest for 5 minutes.
Remould each piece into a ball and place on a greased baking tray. Prove in a warm place for 25-30 minutes or until doubled in size.
Carefully cut a cross into each piece prior to baking in a preheated oven at 230°C (450°F) gas mark 8 for 25-30 minutes of until golden brown.
When cool, dress with icing sugar prior to serving.

“My order for bread flour arrived safely yesterday. Thanks for your swift delivery. ”

Josie Bentley

Deb's Tips

An excellent way of using up dried fruit and sugars after Easter or Christmas but with a slightly different flavour due to Pecan nuts instead of the seasonal Walnuts.

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