Brickle Bread recipe

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Ingredients

1 (18.25 ounce) package butter pecan cake mix
¾ cup hot water
½ cup vegetable oil
½ cup chopped pecans
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
2 tablespoons poppy seeds
2 teaspoons vanilla extract

Nutrition Info

259.7 calories
carbohydrate: 32.5 g
cholesterol: 46.5 mg
fat: 13.4 g
fiber: 0.7 g
protein: 2.9 g
saturatedFat: 2.4 g
servingSize: -
sodium: 275.6 mg
sugar: 19.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Grease and flour 2 9x5-inch loaf pans.

  2. Stir cake mix and water together in a large bowl, add vegetable oil, pecans, pudding mix, eggs, poppy seeds, vanilla extract. Stir until just combined. Pour batter into the prepared pans.

  3. Bake in the preheated oven for 15 minutes. Increase temperature to 300 degrees F (150 degrees C) and bake until a toothpick inserted in the center of a loaf comes out clean, about 45 more minutes.

Recipe Yield

2 loaves

Recipe Note

This is a wonderful sweet, breakfast-type bread that can be eaten all day long. This is fantastic served warm with butter or at room temperature.

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