Sunday, September 14, 2014

Apple, Cinnamon and Pecan Breakfast Loaf Bread

Just another great Fall recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 4" Loaf Pan, brushed with Pan Release Mix.  (equal parts of Crisco, Vegetable Oil and Flour.) I start with 1 C of each , mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 (7.5oz.) package of (10) refrigerated Home Style Biscuits
4 tsp of ground Flaxseed
2 tsp  Granulated Sugar, divided
1/2 tsp Cinnamon
1 medium Apple, peeled, cored and thinly sliced.
1/4 C Coarsely chopped Pecans
2 TBS Brown Sugar
2 TBS Freshly squeezed Orange Juice + 2 tsp
1 TBS Butter
2 TBS Cream Cheese, softened
1/2 tsp Vanilla

Split the Biscuits in half.

In a medium bowl:
1 1/2 tsp of the granulated sugar.
Whisk well.
Dip each slice of the Biscuits in the mixture, coating both sides.
Randomly layer the Biscuits and the Apples in the pan.
Sprinkle with any remaining Sugar Mixture.
Sprinkle evenly with Pecans.

In a small saucepan on medium heat:
Brown Sugar
2 TBS Orange Juice
Stir constantly until it begins to boil.
Pour evenly over the biscuits.
Bake for 25 minutes, a toothpick in the center of a biscuit should come out clean.
Remove the pan to a rack and cool for 5 minutes.
Invert onto a small sheet pan and then invert right side up onto a serving platter.

In a small bowl:
Cream Cheese
2 tsp Orange Juice
and the remaining 1/2 tsp Granulated Sugar.
Whisk well until smooth.
Drizzle over the warm Bread.

Peace in the Kitchen!

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