Georgia Pecan Bread

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 egg
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.