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Pecan Breakfast Loaf

By: Darlene Richardson

"This quick bread has the terrific taste of caramel yeast rolls but with the convenience of refrigerated crescent rolls. Each Thanksgiving, I make several breads for my husband to share with his fellow teachers."

Rate/Review | Read Reviews (10)

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

2 (8 ounce) cans refrigerated crescent rolls
2 tablespoons butter or margarine, softened
1/2 cup sugar
1/4 cup chopped pecans
2 teaspoons ground cinnamon
1/4 cup pecan halves
GLAZE:
1/4 cup confectioners' sugar
2 tablespoons butter or margarine
2 tablespoons honey
1 teaspoon vanilla extract

Directions

Separate crescent dough into 16 triangles. Spread each with butter. Combine sugar, chopped pecans and cinnamon; sprinkle over triangles. Beginning at the wide end, roll up each triangle. In a greased 9-in. x 5-in. x 3-in. loaf pan, place rolls, point side down, widthwise in two layers. Bake at 375 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Top with pecan halves. In a saucepan, combine glaze ingredients; bring to a boil, stirring constantly. Cool for 5 minutes. Drizzle over warm bread.