Chuckwagon Pecan Bread

This Pecan Bread recipe is over 100 years old.  It used to be served to all the cowhands that worked along the Pecos River!  For those of you who don’t read my personal blog, you may not know that I cooked for a ranch once upon a time.  I’ve also done some dutch oven cookin’ too!

INGREDIENTS:

  • 3 1/2 cups sifted all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup milk
  • 2 cups chopped pecans
  • 1/4 cup melted lard
  • 1 egg

DIRECTIONS:

Combine all ingredients and stir well.  Pour into a greased 9 x 5 x 3-inch loaf pan.  Bake at 350′ for 1 hour.  Turn out and cool on rack.  Keeps well when wrapped tightly.

It don’t get much easier than this folks!
 

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Comments

  1. 1


    farmnwife says

    Don’t usually keep lard stocked. I am sure it makes it taste better than Crisco.

    farmnwife

    farmnwifes last blog post..Or I’ll jerk a knot in your tail!

  2. 2


    Karin says

    I’ll have to make up a batch of this! Loved reading back on your ranch cooking post! We’re just about to dive into branding here. We’ll have a short crew this spring. DH has done a lot of the preparation and got cattle moved around so that they will be easily gathered. Trying to cut some costs too. Think I’ll only have 9 for a week ~ 3 meals a day.

  3. 3


    betty enlund says

    Love this recipe, sounds quick and simple. This will definately find a spot in my recipe box. Will be trying it soon.Back to the farming, have a great day.