Anyone like a simple Butter Pecan Bread recipe?

1 Box Betty Crocker Pecan Cake Mix


1 3 oz box coconut cream instant pudding


1 cup vegetable oil


1 cup hot water


4 eggs


1 cup chopped pecans


Mix all together and bake in 2 loaf pans(greased and floured or sprayed with Pam)


Bake @325 for one hour


After it cools real well , wrap in saran wrap and then aluminum foil over that. Keeps really moist and tastes wonderful.Anyone like a simple Butter Pecan Bread recipe?
STRAWBERRY NUT BREAD





1 16-oz. bag frozen strawberries, thawed %26amp; drained


2 cups granulated sugar


1-¼ cups oil


2 large eggs


3 cups flour


3 tsp. ground cinnamon


1 tsp. baking soda


1 tsp. salt


1 cup coarsely-chopped walnuts





Preheat oven to 350 degrees F. Grease bottoms only of two 9” loaf pans %26amp; set pans aside. Slightly mash berries; set aside. In large bowl, mix sugar %26amp; oil. Stir in berries until well mixed. Stir in eggs until well blended. Stir in remaining ingredients, except walnuts., just until moistened. Gently stir in walnuts. Turn into prepared pans %26amp; bake for 60 to 70 minutes, or until done. Cool for 10 minutes in pans. Transfer to wire racks %26amp; cool completely. Wrap tightly in plastic wrap. Store at room temperature for up to four days or refrigerate for up to 10 days





Yield: 2 LoavesAnyone like a simple Butter Pecan Bread recipe?
great,


and for you:





SWEET POTATO ROLLS OR BREAD





This is a traditional American bread that can be made with winter squash. It is deep yellow in color and has lightness and a lasting moisture. It is probably better baked as rolls than as a loaf; however, either form comes through extremely well. About 24 rolls or 2 loaves. 4 tbsp. granulated sugar 1/2 c. warm water (100-115 degree., approx.) 3 tbsp. melted butter 1 tbsp. salt 3 eggs 3-3 1/2 c. all-purpose flour, approx. 1/2 c. mashed sweet potatoes or yams (if canned, drained of all liquids first) 2 tbsp. cream


Combine the yeast with 1 tablespoon of the sugar and the warm water in a mixing bowl and let proof for 5 minutes. Add the remaining sugar, the butter, salt and 2 of the eggs to the yeast mixture, and stir to blend well. Stir in the flour, 1 cup at a time, then stir in the sweet potatoes.





Turn out on a lightly floured board and knead for 2-3 minutes, adding only enough flour to prevent the dough from sticking to the board. (The dough will be soft, so do not knead too heavily.) When the dough smooth and springy to the touch, shape it into a ball. Put in a buttered bowl and turn to coat the surface with butter. Cover with plastic wrap and let sit in a warm, draft-free spot until doubled in bulk, about 1 hour.





Punch the dough down, then shape it into a ball and let rest for 20 minutes. Pull off equal pieces about the size of a golf balls and shape into balls, about 2 dozen of them. Place them on a buttered cookie sheet about 2 inches apart or, if you want the rolls joined, about 1/4 inch apart. Cover and let rise until doubled in bulk. Beat the remaining egg with the cream and brush this onto the rolls. Bake in a preheated 375 degree oven for about 20 minutes, or until the rolls sound hollow when tapped on the bottom and are a lovely brown color.





Variation: After the dough has had its first rising, punch down, let rest for 2 minutes, and then turn out on a floured board. Divide in half, shape into loaves and place in 2 buttered 9 x 5 x 3 inch loaf pans. Let rise until almost doubled in bulk. Bake at 375 degrees for 40-45 minutes.