Good morning, everyone! Well, for some of you around the world it might be the afternoon or nighttime.
Where is everyone from? I’ve always wondered that! It would be great if you could leave where you are from in the comments. As you all know, I am a Michigan native who moved to Pennsylvania. I have discovered that my Michigander cooking style is quite different from the Appalachian lovers. Lots of great recipes here on the Mason-Dixon Line 🙂
Anyway, today we are making a southern favorite called pecan bread. This bread reminds me of the classic pie but without the crust. It’s moist, flavorful, and made with love. We had a church potluck last Sunday and this was the dessert that I took to pass. I swear I think the bread was gone in two shakes of a lamb’s tail.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make sure to store this pecan bread in an airtight container.
