Tea Bread Tuesday: Maple Pecan Loaf

This is a very similar recipe to the Sour Cream-Maple Bread I posted a few months ago but I didn't realize it until afterwards.  I suppose we are drawn to the same flavors over and over again.

The bread turned out delicious!  The crust was a bit crunchy and gave it a wonderful texture.  The flavor was subtle and the bread was so moist!  This is a good one!

1¾ cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter, softened
1 cup maple syrup
1 cup sour cream
2 eggs
¾ cup chopped pecans

Preheat oven to 325° F.  Grease and flour a loaf pan or spray it with PAM for Baking.  In a small bowl combine flour, baking powder, baking soda and salt.  Set aside.

In a larger bowl beat the butter, add the maple syrup, sour cream and eggs.  Add pecans and slowly incorporate the flour mixture until combined.

Pour into the loaf pan and bake 45-50 minutes until a toothpick inserted in the center comes out clean.  Cool bread in loaf pan for about ten minutes and then invert onto a serving platter.

Yum!