Tuesday, April 21, 2009
I love breads. I could easily make a loaf of just about any kind of bread and eat the entire thing by myself. This recipe is no exception. (Jeff-- fair warning... the topping of this bread is a close second to the topping of the Banana Crumb Muffins!)
1/2 cup butter, softened
1 cup sugar
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/4 cup packed light brown sugar
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg, beating until blended.
Combine flour, baking powder, and salt; add to batter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in vanilla.
Combine pecans and remaining three ingredients. Pour half of batter into a greased and floured 8×4 inch pan (or 3 mini loaf pans); (make sure to spread batter into an even layer before sprinkling on the streusel)sprinkle with half of pecan mixture. Pour remaining batter into pan; top with remaining pecan mixture, pressing down lightly.
Bake at 350 for one hour for 8×4 pans, approximately 35-40 minutes for mini loaves, or until toothpick comes out with a few moist crumbs attached. Cool in pan on wire rack 10 minutes, remove from pan, cool completely.
If streusel gets too dark, tent pan with foil. (I tented mine when there was about 15 minutes remaining). I also only baked mine 55 minutes total.