Recipe: Butterscotch Bread with Pecan Topping (quick bread)

BUTTERSCOTCH BREAD

2 eggs
2 cups brown sugar
3 tablespoons butter, melted
4 cups flour, sifted
1 3/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sour milk
2 cups chopped pecans
FOR THE TOPPING:
1/4 cup ground pecans (or very finely chopped)
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Grease 2 loaf pans.

Break the eggs into a large bowl and beat them until frothy. Add the brown sugar to the eggs, a little at a time, stirring well after each addition. Blend the melted butter into the egg mixture.

Combine the sifted flour with the baking powder, baking soda, and salt, and sift again. Add these dry ingredients, alternately with the sour milk, to the egg mixture, stirring well after each addition. Stir in the chopped pecans. Put the batter into prepared pans.

Mix the ground pecans, sugar, nutmeg, and cinnamon, and sprinkle over each loaf.

Bake in 350 degree F oven for 45 to 50 minutes.

Makes 2 loaves
Adapted from source: New York Times Bread and Soup Cookbook by Yvonne Young Tarr