Praline bread

Yield: 1 Loaf (24 s

Measure Ingredient
2 cups Flour
1 teaspoon Baking powder
½ teaspoon Salt
½ cup Butter; softened
½ cup Sugar
½ cup Brown sugar; packed
1 teaspoon Vanilla extract
½ teaspoon Maple extract
2 Eggs
¾ cup Milk
1 cup Pecans; chopped, toasted

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 ( 8½ x 4 ½).

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)

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