Serves 8
Level: Easy; Prep time: 20 minutes; Cook time: 1 hour, 25 minutes; Total time: 1 hour, 45 minutes

This sweet and savory bread is a spin on Louisiana pecan bacon bread, which likely evolved from traditional Southern pecan-based baked goods and the region’s love for incorporating cured pork in all sorts of dishes. Substituting green chile for bell peppers is a classic New Mexican move and adds the spice this recipe begs for. Spread some butter on it and enjoy it while it’s still warm.

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New Mexican Pecan Bacon Bread

Prep Time20 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 45 minutes
Servings: 8

Ingredients

  • 6 bacon strips, chopped
  • 6 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 cup pecans, chopped
  • 1/4 cup onion, finely chopped
  • 1/4 cup green chile, chopped

Instructions

  • Preheat oven to 350°F and grease a 9x5-inch loaf pan.
  • In a large skillet, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels or an opened-up paper bag. Reserve 2 tablespoons of drippings. In remaining drippings, cook onion until translucent, about 3–4 minutes. Remove with a slotted spoon; drain on paper towels.
  • Using a hand or stand mixer, beat cream cheese, sugar, and reserved drippings until smooth. Beat in egg. In a large bowl, whisk flour, baking powder, and salt. Add flour mixture to cream cheese mixture in four parts, alternating with milk in three parts; beat well after each addition. Fold in pecans, onion, chile, and bacon. Transfer to prepared loaf pan.
  • Bake until a toothpick inserted in center comes out clean, 50–60 minutes. Cool in pan for 10 minutes before removing to a wire rack. Slice and serve warm or at room temperature.

*Sourcing note: La Montañita Co-op carries bulk pecans from Del Valle Pecans at all their locations.