Chuckwagon Pecan Bread
|Sifted all purpose flour||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||4 Teaspoon|
|Finely chopped pecans||1 Cup (16 tbs)|
|Grated lemon rind||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
1 Grease an 8x4x2-inch loaf pan.
2 In a large bowl,sift flour, sugar, baking powder, and salt.Stir in chopped pecans and lemon rind.
3 In a small bowl,beat eggs well with milk; stir in oil. Add all at once to the flour mixture, stir just until evenly moist. Turn into the prepared pan; spread on top evenly. Press pecan halves down the center of batter to decorate.
4 Bake in a slow oven at 325 degrees farenheit for 1 hour and 20 minutes, or until a wooden pick inserted in center comes out clean. Cool in the pan on a wire rack for 10 minutes. Loosen around the edges with a knife; turn out onto rack. Place right side up. Cool completely.
5 Wrap loaf in a waxed paper, foil, or transparent wrap.
6 Cut into thin slices and serve.
Store overnight to mellow flavors and make slicing easier.