Pecan Honey Cake | PCC Natural Markets

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Pecan Honey Cake

Serves: 12

Yield: 1 loaf

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These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free


Preheat oven to 350° F. Butter and flour a 9- by 5-inch loaf pan.

Combine honey and applesauce in a large bowl. Add eggs and vanilla; whisk until well combined.

In a separate bowl, sift together flours, baking soda, salt, ginger, cinnamon and nutmeg. Stir into honey mixture. Chop half the pecans and fold into batter. Pour batter into prepared pan and top with remaining pecan halves.

Bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes and then transfer to a wire rack.

Each serving: 200 cal, 4.5g fat (0.5g sat), 55mg chol, 65mg sodium, 37g carb, 2g fiber, 4g protein

Recipe by Jackie Freeman, PCC Chef

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What about the eggs? I'm sad because this not vegan.

RE: Vegan


Thanks for pointing this out. We have removed the vegan classification.

Tom Monahan
PCC Natural Markets

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