| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads and | 1 | Loaf (24 s | |
INGREDIENTS
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Butter; softened |
| 1/2 | c | Sugar |
| 1/2 | c | Brown sugar; packed |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Maple extract |
| 2 | Eggs | |
| 3/4 | c | Milk |
| 1 | c | Pecans; chopped, toasted |
INSTRUCTIONS
Move oven rack to low position so that top of pan will be in centre of oven. Heat oven to 350F. Grease bottom only of loaf pan ( 8 1/2 x 4 1/2). Mix flour, baking powder and salt; set aside. Beat margarine and sugars in medium bowl with electric mixer on medium speed until light and fluffy. Beat in vanilla, maple extract and 1 egg. Beat in remaining egg. Beat in flour mixture alternatly with milk on low speed, beating well after each addition. Reserve 2 tablespoons of the pecans. Stir remaining pecans into batter; pour into pan. Finely chop reserved pecans; sprinkle over batter. Bake 55 to 65 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely before slicing. Contributor: Breakfast and Brunch (Gold Medal Flour) Posted to MM-Recipes Digest V4 #327 by Bonnie & Tim Annis <accmplce@mail.on.rogers.wave.ca> on 16 D, ec 1997
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