CINNAMON PECAN BREAD
2 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
2 teaspoons pure vanilla extract
2 large eggs
1 cup coarsely chopped pecans
2 tablespoons brown sugar
1 teaspoon pure vanilla extract
2 teaspoons butter or margarine, softened
Preheat oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, buttermilk, oil,
vanilla and eggs.
Beat 3 minutes at medium speed with electric mixer.
Fold in chopped pecans.
Grease and flour only the bottom of a 9 x 5
inch loaf pan.
Pour in the batter.
In a small bowl, combine the last 3 ingredients
until crumbly; sprinkle over batter and swirl lightly to marble.
Bake at 350 degrees F for 45 to 55 minutes, or until bread slightly pulls away from sides of pan.
Remove from pan and cool on wire cake rack.
Wrap in plastic wrap and keep in refrigerator.