Praline Bread Recipe
Yield: 1 Loaf (24 sRecipe by luhu.jp
Ingredients:
2 cup: Flour,
1 tsp: Baking powder,
1/2 tsp: Salt,
1/2 cup: Butter, softened
1/2 cup: Sugar,
1/2 cup: Brown sugar, packed
1 tsp: Vanilla extract,
1/2 tsp: Maple extract,
2: Eggs,
3/4 cup: Milk,
1 cup: Pecans, chopped, toasted
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp
Tags
Breads and