Ingredients
- 2 cups self–rising flour
- 1/4 cup instant vanilla pudding mix
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups sugar
- 3 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup buttermilk
- 1 1/4 cups pecan pieces, lightly toasted
- 1/3 cup raisins
Directions
- Preheat oven to 325°F. Butter and flour 9– to 10–cup nonstick Bundt pan. Whisk flour, pudding mix, and nutmeg in medium bowl. Using electric mixer, beat sugar and eggs in large bowl 5 minutes. Blend in dry ingredients, then butter (batter will be thick). Fold in buttermilk, then nuts and raisins. Transfer to prepared pan.
- Bake bread until tester inserted near center comes out clean, about 1 hour. Cool in pan 5 minutes. Turn out onto rack; cool.
