Pecan Loaves

1 1/2 cup(s) Sifted all-purpose flour

1 tablespoon(s) Baking powder

1 teaspoon(s) Salt

1/2 teaspoon(s) Mace

1/2 teaspoon(s) Nutmeg

3/4 cup(s) Brown sugar, firmly packed

1 cup(s) Chopped pecans

1 1/2 cup(s) Quaker Oats, uncooked

— (quick or old-fashioned) 1 1/3 cup(s) Milk

1 Egg; beaten

1/4 cup(s) Vegetable oil

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 3 greased empty cans, about 2 cup capacity. Bake in preheated moderate oven (350 F.) about 50 minutes. Loosen edges; remove from cans immediately; cool thoroughly. Wrap cooled bread and store one day before slicing. NOTE: For variety, use 1 cup chopped pitted dates or prunes in place of pecans in above recipe. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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