Thursday, December 6, 2012

Cinnamon Pecan Ice Cream Bread

This recipe is inspired by a new favorite snack: cinnamon pecans.

I know, I know. Cinnamon pecans are nothing new. I’ve seen the them everywhere, especially during the holidays. But I’ve never had them until recently when Oh! Nuts offered to provide me some to bake with this holiday season. And they are so so addicting. Pecans coated with a crunchy cinnamon sugar. I couldn’t stop eating the bag.

So I decided to quickly make something them before devouring the entire bag. I had already been planning a two ingredient pecan ice cream bread using some pecan pie ice cream I had picked up from Trader Joe’s. The ice cream has sweetened pieces of pecan, cinnamon swirls and some spattering of shortbread crust, to resemble pecan pies. I thought it would be perfect for those two ingredient ice cream breads I’ve been making, which are just ice cream and self rising flour.

To take it up a notch and incorporate these wonderfully crunchy cinnamon pecans, I added some directly into the batter and then also did a streusel covering  the bread with the crunchy cinnamon pecans mixed with a little brown sugar and butter.


I absolutely loved tasting the crunchy sweet pecan top. It balances out the pecan bread which is only mildly sweet. As with any streusel dessert, the streusel topping was my favorite part and I made sure every crumb that fell off my slices did not go to waste.

This bread is easy to make and great for pecan lovers- especially if you love munching on cinnamon sugar pecans!

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Cinnamon Pecan Ice Cream Bread

Ingredients:

3 cups of full fat pecan pie ice cream (regular pecan ice cream works too)
2 1/4 cups self rising flour
1/2 cup cinnamon pecans, chopped (optional)

For streusel
1/2 cup cinnamon pecans, chopped
1/4 cup cold butter, chopped into small cubes
1/4 cup brown sugar

Directions:

1. Let ice cream sit until softened, half melted. Combine ice cream with flour in large bowl. Mix with a wooden spoon until no ice cream chunks remain. (Batter will be thick). If using, add in cinnamon sugar pecans and stir until combined.
2. Grease a 9 x 5 loaf pan. Preheat oven to 350F. Scoop batter into loaf pan and spread evenly.
3. While oven is preheating, make streusel topping. Combine all ingredients in a food processor until it becomes a crumbly mixture. You can also mix by hand with a fork. Sprinkle streusel over surface of bread.
4. Bake 50-60 minutes until toothpick inserted comes out clean.

 

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