Yield: 1 Loaf (24 s
|1 teaspoon||Baking powder|
|½ cup||Butter; softened|
|½ cup||Brown sugar; packed|
|1 teaspoon||Vanilla extract|
|½ teaspoon||Maple extract|
|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)