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
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)
Yields
1 Loaf (24 s
