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 |
Comment on this recipe