Sour Cream-Maple Bread

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: Makes 1 loaf

Comments: This bread boasts subtle flavors of butter and sour cream with discreet overtones of maple syrup. A hand-held mixer can be used to blend the butter and syrup, but further mixing is easily done by hand.

Ingredients: 1 3/4 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/2 cup (1 stick/4 oz/113g) unsalted butter, at room temperature 3/4 cup maple syrup 1 cup sour cream 1 egg 1/2 cup chopped pecans

Instructions: Preheat oven to 350ºF (180ºC). Grease and flour an 8 x 4 x 2.5-inch (20cm x 10cm x 6cm) 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 overmix). Spoon the batter into the prepared loaf pan and bake in preheated oven until a toothpick 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 C) to 350 degree F (180 C) oven for 15 to 20 minutes or until hot. Makes 1 loaf. Adapted from Williams-Sonoma Kitchen Library Series, Muffins & Quick Breads, by John Phillip Carroll Photograph taken by Diana Baker Woodall© 2005

Date: November 13, 2003-Revised July 10, 2005

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