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    You are in: Home / Recipes / Pecan Raisin Bread - Gluten Free Recipe
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    Pecan Raisin Bread - Gluten Free

    Total Time:

    Prep Time:

    Cook Time:

    16 hrs

    15 hrs

    1 hrs

    rosie316's Note:

    This bread variation stems from my dear friend, Pammy's original Pecan Raisin Rye that uses wheat and rye flours. She attempted altering her original recipe using gluten free ingredients for another friend of ours, and it turned out moist and tender. Prep time includes over night resting time. I hope you enjoy her gluten-free version. Posted in Pammy's memory.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Stir together the KAF flour, 1/2 c cool water and 1/8 tsp instant yeast. Let sit on counter overnight (up to 20 hours).
    2. 2
      The next day, in a large stand mixer, mix all ingredients and beat the heck out of it for a few minutes. (I would add the raisins and pecans toward the end of mixing).
    3. 3
      Scrape out the batter into an 8" round cake pan, cover with a greased plastic wrap and let sit for 30-45 minutes. Place pan into a COLD oven and set oven to 350*F. Bake for 1 hour, turning half way through.
    4. 4
      Cool completely before cutting.
    5. 5
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Pecan Raisin Bread - Gluten Free

    Serving Size: 1 (1181 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3024.3
     
    Calories from Fat 806
    26%
    Total Fat 89.6 g
    137%
    Saturated Fat 28.9 g
    144%
    Cholesterol 277.5 mg
    92%
    Sodium 5204.8 mg
    216%
    Total Carbohydrate 518.7 g
    172%
    Dietary Fiber 44.3 g
    177%
    Sugars 135.0 g
    540%
    Protein 70.3 g
    140%

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