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!
- 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
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!