Pecan Wheat Bread

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Pecan Wheat Bread

star rating (43) rate this recipe »
Published prior to 2008

This loaf features the rich flavors of both wheat and pecans. Make it start to finish in your bread machine, or let the machine do the initial work, then take it out and bake it in your regular oven. Either way, it's a winner.

Makes one (1 1/2-pound) loaf
2 teaspoons instant yeast
1 cup + 2 tablespoons water
3 tablespoons dark brown sugar
2 tablespoons butter
2 cups King Arthur Unbleached Special Bread Flour
1 cup King Arthur Traditional Whole Wheat Flour
1 1/4 teaspoons salt
1 cup diced pecans or walnuts

Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the basic cycle, and press Start.

Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the bread completely before serving. Yield: one loaf, about 12 servings.

Note: To bake bread in the oven, program your machine for the dough or manual cycle. When the cycle is complete, remove the dough, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Allow the dough to rise, covered, for about 1 hour, or until it's crowned about 1 inch over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 to 45 minutes, or until an instant-read thermometer inserted into the center of the loaf registers about 190°F. Remove the bread from the oven, turn it out of the pan, and let it cool on a wire rack.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.

Reviews

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  • star rating 04/19/2015
  • from
  • Fabulous recipe. However. The first time, the pecans were too small so I used halves the next time and it was perfect.
  • star rating 03/28/2015
  • Eliza beth from Palm Bay, FL
  • I love this recipe because it is reliable and turns out well every time. I can make substitutions such as coconut oil for the butter, walnuts for pecans, and coconut sugar for brown sugar. The taste and flavor make this a favorite in my family. Even those who have sworn off bread enjoy it!
  • star rating 03/26/2015
  • Robin from Marcy, NY
  • This recipe is so flexible! I've made it as-is, I've swapped in maple syrup in place of the brown sugar and some of the water, I've added raisins... It always comes out great, and makes wonderful toast.
  • star rating 03/02/2015
  • Rachbrarian from Macon, GA
  • This was the first loaf of bread that I ever made. I used a mini bread maker and the loaf rose too high (my fault) and started smoking, so I unplugged the bread maker, not realizing that it would have to go through the kneading cycle again after I had added the pecans. It was still AMAZING and is probably my favorite bread of all time. I subbed Splenda for the sugar.
    We're thrilled to hear that despite your trials and tribulations, you were still happy with the loaf that ended up coming our of your machine! That's a testament to this recipe and your positive outlook on (baking) life! We hope you continue in your bread baking endeavors. --Kye@KAF
  • star rating 02/22/2015
  • Bev from Grass Valley, CA
  • Turned out absolutely great! Did as per instructions. Thought my husband was going to eat it all before cooled.
  • star rating 02/22/2015
  • Debbie from Branchburg, N.J.
  • I've made this bread several times in my bread machine. It is incredibly tasty and smooth! And it is a great way to add fiber and the benefits of nuts to my diet. I only wish I could have made it a little lighter. I thought that maybe using King Arthur yeast and whole grain bread improver would help but it has not lightened the density of the bread. I have to count carbs and can only have one thin slice at a time.
  • star rating 01/16/2015
  • SWH from Lexington, SC
  • Excellent, healthy bread with walnuts and a dollop of local honey that the whole family (children and adults alike) devoured in less than 24 hours! Definitely will be a staple in our home. After the automatic kneading process I was left with three dough balls that I had to knead together into a single loaf before rising and baking. Otherwise, a wonderful recipe that I will make again, but likely with some slight adjustments.
  • star rating 01/06/2015
  • Susan from Kent Island, Maryland
  • I baked this exactly as is except omitted the pecans, it made the perfect wheat bread for everyday sandwiches! I thought it was even better than the white bread recipe on this site that everyone loves, and I ALWAYS like white over wheat, so that really says a lot! I made it on dough setting in bread machine, then dumped it out on to an oiled cutting board, not floured. I shaped it into a rectangle, folded it top half down to middle, then bottom half up like you would if you were folding paper to put in an envelope. Then I turned the dough a quarter turn so the small end was on top, and repeated the folding, top down to middle, bottom half up. It should be almost a square after the last fold, and the oil keeps surface of the dough pliable and moist. Tucked the ends under to give it a more rounded shape, placed in greased glass bread pan to rise another hour. Split the top with sharp knife, added a dob of butter in split for a butter crust and baked at 350 about 30 minutes. Took it out when it was a nice golden brown, it was so perfect my husband declared it the best bread he's ever had. This is our permanent wheat bread recipe, thanks!
  • star rating 12/11/2014
  • Drew from USA
  • I just made this bread and it is soooooo good, my house smells amazing and I could not resist cutting into it while still warm so I could taste a slice. I do not have a bread machine so I kneaded it in my stand mixer and it came together and rose beautifully. I baked it for exactly 35 minutes in the oven and used KAF Organic White Whole Wheat and KAF Organic Bread Flour. Thanks for another spectacular bread recipe!
  • star rating 12/02/2014
  • clairelinn from KAF Community
  • First, let me say how much I appreciate being able to talk to one of the KA professionals when I have questions about their recipes... I just discovered the live chat and it's been a life saver! With that said...I made this bread to see if it would be a good one for the farmer's market I participate in. Without a doubt, I know it will sell! Easy to make...great results the first time around. Loved the nutty texture with just a touch a sweetness from the brown sugar. We made sandwiches with it immediately and it was perfect! I also made this in my Bosch mixer... I combined all the ingredients and kneaded it on number 2 speed for 7 minutes. When I took it out it seemed a little too firm...so I put it back in and added a couple tablespoons of water. It was fine after that...soft and smooth. It took an hour to rise and it was done after 32 minutes on convection cooking. Thanks for another GREAT recipe!
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