Double cheese and pecan loaf
Skill level: Easy peasy
There's nothing quite like the smell of homemade bread, and very few loaves smell more delicious than this one! This flavoursome double cheese and pecan loaf pairs creamy Old Winchester and Cheddar cheeses with crunchy pecan nuts for a rich, savoury bread that's great served with soup or salad, or enjoyed on its own with a generous smear of butter.
- 60g Parmesan-style hard cheese (we used Old Winchester), grated
- 350g plain flour
- 1tbsp baking powder
- Good pinch cayenne pepper
- 125g mature Cheddar, cut into small cubes
- 60g chopped pecans (or walnuts)
- 4 spring onions, trimmed and chopped
- 250ml full-fat milk
- 1 large egg
- 170ml pot sour cream
- 6-10 sage leaves, optional
- 900g (2lb) loaf tin, well buttered and strip-lined
Most hard cheeses in the UK are suitable for vegetarians, apart from Parmesan and Gorgonzola.
- Set the oven to 180°C/350°F/Gas Mark 4. Sprinkle half the grated cheese into the tin to coat the base and sides. Mix the flour, baking powder, cayenne, 1tsp salt and lots of freshly ground black pepper in a large bowl. Mix in the Cheddar cheese cubes, nuts and spring onions.
- Whisk the milk, egg and cream together, then fold this into the dry ingredients. Spoon into the tin, smooth the top, gently push in the sage leaves, if using, and sprinkle with the rest of the grated cheese.
- Bake 50-55 minsuntil golden and a skewer comes out clean. Cool in the tin for 5 mins, turn out and transfer to a rack to cool. Serve warm with salad.
Nutritional information per portion
- Calories 252(kcal)
- Fat 13.0g
- Saturates 6.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.