PHOTO BY ANNE PAYNE’S

My late mother-in-law, a gourmet cook, loved making breakfast or bridge breads from scratch.  This is not her recipe, but one she probably

would have liked, according to her son, my husband, David.  She loved to use finely chopped pecans and various spices.  This recipe comes from p. 191, Spiced Nut Bread, in “Quick & Easy Dump Cakes and More,” by Cathy Mitchell, pub. 2014, but I have modified it a bit.
Equipment needed:
1-9″x5″ loaf pan sprayed w/Baker’s Choice or simply use Crisco & flour
Large bowl
Measuring cup, Measuring spoons
Large stirring spoon or hand electric mixer
Toothpicks
Ingredients:
1 3/4 c. buttermilk, 1 c. sugar
1/2 c vegetable oil, 1 egg
2 tsps vanilla, 1 tsp almond extract
3 c. all-purpose flour
1 c. finely chopped pecans
2 tsps. baking powder
3 tsps. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt, 1/2 tsp. allspice
Directions:
Preheat oven to 350 degrees.  Combine buttermilk, sugar, oil, egg, vanilla, and almond extract in large bowl.  Mix well.  Add flour, pecans,
baking powder, cinnamon, nutmeg, salt, and ground allspice, only until well-blended. Batter will be very thick.  Pour into loaf pan.  Bake 55-60 minutes or until a toothpick is inserted into center of loaf, coming out clean.  Cool in pan 15 minutes.
Remove to wire rack, and cool completely.  I love to bake!  Magical!

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