PECAN LOAF
1 1/2 cups sifted all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 tsp ground mace
1/2 tsp ground nutmeg
3/4 cup brown sugar, firmly packed
1 cup chopped pecans
1 1/2 cups Quaker Oats, uncooked (quick or old-fashioned)
1 1/3 cups milk
1 egg, beaten
1/4 cup Vegetable oil
Preheat oven to 350 degrees F. Grease and flour a loaf pan.
Sift together flour, baking powder, salt and spices into bowl. Stir in sugar, pecans and oats. Add remaining ingredients; stir only until dry ingredients are moistened. Pour batter into prepared pans.
Bake in preheated moderate oven (350 degrees F) about 50-60 minutes or until loaf tests done. Remove from pan immediately and place on wire rack to cool thoroughly.
Wrap cooled bread and store one day before slicing.
For variety, use 1 cup chopped pitted dates or prunes in place of pecans in above recipe.
Adapted from source: Our Favorites for family and friends by The Quaker Oats Company
1 1/2 cups sifted all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 tsp ground mace
1/2 tsp ground nutmeg
3/4 cup brown sugar, firmly packed
1 cup chopped pecans
1 1/2 cups Quaker Oats, uncooked (quick or old-fashioned)
1 1/3 cups milk
1 egg, beaten
1/4 cup Vegetable oil
Preheat oven to 350 degrees F. Grease and flour a loaf pan.
Sift together flour, baking powder, salt and spices into bowl. Stir in sugar, pecans and oats. Add remaining ingredients; stir only until dry ingredients are moistened. Pour batter into prepared pans.
Bake in preheated moderate oven (350 degrees F) about 50-60 minutes or until loaf tests done. Remove from pan immediately and place on wire rack to cool thoroughly.
Wrap cooled bread and store one day before slicing.
For variety, use 1 cup chopped pitted dates or prunes in place of pecans in above recipe.
Adapted from source: Our Favorites for family and friends by The Quaker Oats Company
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