| 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
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”