Pecan Ice Cream Bread
Pecan Ice Cream Bread is a soft quick bread that is made with butter pecan ice cream, self-rising flour, and chopped pecans for a nutty flavor and crunch.
Servings: 6
Calories: 628kcal
Ingredients
Bread
- 3 cups (510 g) butter pecan ice cream, softened
- 1½ cups (187.5 g) self-rising flour
- ¾ cup (82 g) pecans, chopped and divided
Maple Butter
- ½ cup (1 stick / 113 g) unsalted butter
- 2 tablespoons light brown sugar, packed
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
Instructions
Bread
- Preheat oven to 350°F. Spray an 8x4-inch loaf pan with nonstick cooking spray. Set aside.
- In a large bowl, combine the ice cream, flour, and ½ cup of the pecans. Mix well.
- Place ice cream, flour, and pecan mixture into the prepared loaf pan. Sprinkle the remaining chopped pecans on top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Let cool completely. Slice and serve topped with maple butter.
Maple Butter
- In the bowl of a stand mixer, mix together the butter, brown sugar, maple syrup, and cinnamon until well blended (about 5 minutes) on medium-high speed. (You can also mix this by hand.)
- Remove the maple butter from the bowl and drop it onto a clean piece of plastic wrap. Wrap the butter tightly and let it chill in the refrigerator for at least 30 minutes.
- For storage, cover with plastic wrap or waxed paper and store in the refrigerator for up to 1 week. You can also place it in a sealable container or jar for storage.
Nutrition
Calories: 628kcal