New Orleans Praline Loaves | The Daily Dish

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New Orleans Praline Loaves

No Comments | Written on March 4, 2011 at 5:00 am , by

Mardi Gras is next week and “Fat Tuesday” is a great excuse to let loose and enjoy some indulgent New Orleans cuisine!  Back in December an outstanding recipe for Southern Praline Milk Punch won the Winter Drinks week of our holiday contest.  It called for pecan liqueur and I have to tell you, after one sip I was sold!  The flavor of this liqueur was so outstanding I simply had to find more ways to use this ingredient.  Low and behold, I found this recipe for New Orleans Praline Loaves!  If you are giving up sweets or alcohol for lent then hurry up and make this recipe today.  You won’t regret it!

New Orleans Praline Loaves

For Loaves:
1 cup chopped pecans
1/2 cup Praline liqueur, divided
1 cup butter, softened
2 cups granulated sugar
1 Tablespoon vanilla
5 large eggs
1/4 cup milk
2-1/4 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt

For Icing:
1/3 cup butter
2 cups confectioner’s sugar
4 Tablespoons Praline liqueur

Garnish:  Pecan halves

For loaves:  Place chopped pecans in a small dish.  Pour 1/4 cup of Praline liqueur over nuts; stir to coat and set aside.  While nuts are soaking in liqueur, preheat oven to 300 degrees.  Grease two 9-by-5-inch loaf pans; set aside.  In a mixing bowl, beat butter, sugar, and vanilla until smooth and fluffy.  Add eggs one at a time, mixing just to combine after each addition; blend in milk and beat until creamy.  Stir together flour, cinnamon,  baking powder, and salt; beat into butter mixture until combined.  Stir in marinated pecans and remaining 1/4 cup of liqueur.  Pour mixture into prepared loaf pans.  Bake for 1 hour and 10 minutes, or until a tester inserted in the center comes out clean.  Cool in pans for 5 minutes and turn out to wire racks to cool completely.

For Icing:  Melt the 1/3 cup butter in a medium saucepan; remove from heat.  Stir in confectioner’s sugar to blend.  Stir in 4 Tablespoons Praline liqueur, or more if needed to make a drizzling consistency.  Drizzle each loaf with icing, and garnish with whole pecan halves.

Makes 2 loaves.

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