Sour Cream-Maple Bread

Makes 1 loaf

1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
3/4 cup maple syrup
1 cup sour cream
1 egg
1/2 cup chopped pecans

Preheat oven to 350 degrees F (180 C).
Grease and flour an 8 x 4 x 2.5-inch (20 cm x 10 cm x 6 cm) 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 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 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.

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.

Makes 1 loaf