Sour Cream Maple Bread Recipe

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Type: Sour Cream Maple Bread Free Cooking Recipe – Thanks Giving

Just do it!

Ingredients / Directions
Makes 1 (8 x 4-inch) loaf

1 3/4 cup(s)s all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup(s) (1 stick) unsalted butter
at room temperature
3/4 cup(s) maple syrup
1 cup(s) sour cream
1 egg
1/2 cup(s) chopped pecans Preheat oven to 350 degrees F (180 degrees C). Grease and flour an 8 x 4 x 2 1/2-inch loaf pan.

In a small bowl
stir and toss together the flour
baking powder
baking soda and salt. Set aside.

In a medium bowl
using a hand-held electric mixer
beat the butter until smooth
then slowly add the maple syrup
mixing constantly. By hand
whisk in the sour cream and egg. Stir in the pecans. Add the flour mixture and stir until just blended (do not over-mix).

Spoon the batter into the prepared loaf pan and bake in preheated oven until a wooden pick inserted into the center of the loaf comes out clean
50 to 60 minutes. Transfer the pan to a wire rack and cool for 15 minutes
then turn the loaf out onto the rack to cool completely.

To Store: When completely cooled
wrap in plastic wrap and then in aluminum foil and store at room temperature for up to 3 days
or place quick-bread in an airtight container and freeze for up to 3 months. Thaw quick-bread at room temperature in original wrapping. Foil-wrapped quick-breads may be reheated in foil in a 325 degree F (160 degree C) to 350 degree F (180 degree C) oven for 15 to 20 minutes or until hot.

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