BUTTERMILK PECAN BREAD
1 c. brown sugar
1 egg, beaten
2 Tbsp. melted butter
2 c. sifted flour
1/2 tsp. baking powder
2 tsp. baking soda
1 c. buttermilk
1 c. chopped pecans
Add sugar gradually to egg; blend in butter. Beat
until light. Mix dry ingredients; add alternately with butter-
milk to egg mixture. Stir just enough to blend. Fold in nuts.
Put into a greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for
approximately 1 hour.
Note: Plain yogurt or sour milk may be used in place of
buttermilk. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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