Georgia Pecan Bread
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 261.
This reminded me of banana bread. It is very easy and quick - chopping the nuts was the only time consuming part. This is something nice to have in the freezer for company.
2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup buttermilk
3 1/2 TBS. unsalted butter, melted
3/4 cup light brown sugar, firmly packed
6 oz. (1 1/2 cups) pecans, cut or broken into large pieces
Adjust rack 1/3 up from the bottom and preheat the oven to 350. Butter or spray an 8-inch loaf pan (or any pan with a 4-cup capacity) and dust with fine dry bread crumbs.
|Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.|
|Beat the egg slightly (you can use a hand mixer for this or do it by hand).|
|Mix in the buttermilk...|
|the melted butter...|
|and the brown sugar.|
|Add the dry ingredients and stir only to mix.|
|Stir in the nuts.|
|Transfer to the loaf pan and smooth the top.|
|Bake for 45 minutes - 1 hour (depending on your oven). The cake is ready when the top feels semi-firm and a cake tester comes out clean.|
|Cool in the pan for 10-15 minutes, then remove the cake by inverting it over another wire rack. Cool completely and refrigerate overnight before serving.|