Louisiana Pecan Bacon Bread
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1 cup chopped pecans
- 1/3 cup sugar
- 1/4 cup finely chopped onion
- 6 ounces cream cheese softened
- 3/4 cup 2% milk
- 1/4 cup chopped green pepper
- 2-1/2 teaspoons baking powder
- 6 bacon strips chopped
- Carbohydrate 214.579440456884 g
- Cholesterol 512.84685246 mg
- Fat 219.856173659379 g
- Fiber 18.5440672559363 g
- Protein 71.3522803589339 g
- Saturated Fat 66.7131093182304 g
- Serving Size 1 1 loaf (16 slices). (1040g)
- Sodium 23797.0372057559 mg
- Sugar 196.035373200948 g
- Trans Fat 22.0014983863885 g
- Calories 3084 calories
Preheat oven to 350degrees. In a large skillet, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve drippings (about 2 tablespoons); cool slightly., In a large bowl, beat cream cheese, sugar and reserved drippings until smooth. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to cream cheese mixture alternately with milk, beating well after each addition. Fold in pecans, onion, pepper and bacon. Transfer to a greased 9x5-in. loaf pan., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw in the refrigerator.
