Sour Cream Bread
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sour cream||8 Ounce|
|Eggs||3 , beaten|
|Vanilla||2 1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Pecans||3⁄4 Cup (12 tbs), chopped|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
Insert metal accessory rack.
Preheat oven to 325°F Grease a 9x5x3 inch loaf pan.
In large mixing bowl, combine baking powder, baking soda, flour and sugar.
Using a pastry blender, cut in butter until mixture resembles coarse meal.
Blend in sour cream, eggs, vanilla and almond extract.
Fold in pecans.
Pour batter into prepared pan.
In small bowl, combine flour and sugar.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Sprinkle crumb topping over batter.
Bake for 55 to 65 minutes until toothpick inserted in center comes out clean.