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Sour Cream Maple Bread II

Source of Recipe

web/don't remember


Recipe Introduction

Inn at Buck Hollow Farm - Fairfax (Burlington area), Vermont Moist and delicious...

List of Ingredients

1 3/4 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup maple syrup
1 cup sour cream
1 large egg
1/2 cup chopped pecans (optional)



Recipe

Preheat oven to 350°F. Grease and flour an 8x4x2.5" 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 an electric mixer, beat butter until smooth, then slowly add the maple syrup, mixing constantly. By hand, whisk in the sour cream and egg. Stir in the pecans (if using). Add flour mixture and stir just until blended (do not over mix).

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, 50-60 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 325-350F oven for 15-20 minutes or until hot.