Pecan-Vanilla Tea Bread
- 2 cups self-rising flour
- 1/4 cup instant vanilla pudding mix
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups sugar
- 3 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup buttermilk
- 1 1/4 cups pecan pieces, lightly toasted
- 1/3 cup raisins
- Preheat oven to 325u0b0F. Butter and flour 9- to 10-cup nonstick Bundt pan. Whisk flour, pudding mix, and nutmeg in medium bowl. Using electric mixer, beat sugar and eggs in large bowl 5 minutes. Blend in dry ingredients, then butter (batter will be thick). Fold in buttermilk, then nuts and raisins. Transfer to prepared pan.
- Bake bread until tester inserted near center comes out clean, about 1 hour. Cool in pan 5 minutes. Turn out onto rack; cool.
flour, instant vanilla pudding mix, ground nutmeg, sugar, eggs, unsalted butter, buttermilk, pecan, raisins
Taken from www.epicurious.com/recipes/food/views/pecan-vanilla-tea-bread-236773 (may not work)