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| 1/2 Cup | Margarine or Butter, softened |
| 1/2 Cup | Granulated Sugar |
| 1/2 Cup | Packed Brown Sugar |
| 1 Tsp. | Vanilla |
| 1/2 Tsp. | Maple Extract |
| 2 | Eggs |
| 2 Cups | All-Purpose Flour |
| 1 Tsp. | Baking Powder |
| 1/2 Tsp. | Salt |
| 3/4 Cup | Milk |
| 1 Cup | Chopped Pecans, toasted |
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| 1. |
Move oven rack to low position so top of pan is in center of oven. Preheat oven to 350F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan. |
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| 2. |
In medium bowl, using electric mixer on medium speed, beat margarine and sugars until light and fluffy. Beat in vanilla, maple extract and 1 egg. Beat in remaining egg. |
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| 3. |
Combine flour, baking powder and salt. On low speed of mixer, beat in flour mixture alternately with milk until well mixed, beating well after each addition. Stir all but 2 tablespoons pecans into bater. |
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| 4. |
Pour batter into prepared pan. Finely chop reserved pecans and sprinkle over batter. |
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| 5. |
Bake in preheated oven 55 to 65 minutes until toothpick inserted in center comes out clean. Cool 10 minutes. |
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| 6. |
Loosen sides of bread. Remove loaf from pan to wire rack. Cool completely before slicing. |
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Recipe Submitted By: Chris Diamond
Category: Bread
Type: Bread
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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