Granny's Cookbook
Quick Breads
Pecan Bread
This nutty Southern bread can be served with fruit and soft cheeses—perfect for afternoon visitors.
2 Cups flour
2 teaspoons baking powder
1 teaspoon salt
¾ Cup coarsely chopped pecans
1/3 Cup firmly packed light brown sugar
1 Cup milk
1 egg
3 Tablespoons melted butter
Preheat oven to 350ºF. Lightly grease 8x4-inch loaf pan.
In a large bowl, sift together the flour, baking powder, and salt. Stir in the pecans and brown sugar. In medium bowl, combine milk and egg, beating well. Stir melted butter into milk mixture.
Make a well in center of flour mixture. Pour the milk mixture into that well and with a fork mix the ingredients just until they are moistened and the dough holds together. Do not overmix.
Spoon the dough into the prepared pan. Bake 45-50 minutes (until a toothpick inserted into center comes out clean).
Let pan cool on a wire rack for 10 minutes. Remove bread from pan and let cool completely.
Beer Bread
Use a light lager for a lighter taste or be bold with a stout for a richer, darker flavor.
2 ½ Cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 Cup beer
¼ Cup plus 2 Tablespoons melted butter
Preheat oven to 350ºF. Lightly grease an 8x4-inch loaf pan.
In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the beer and the ¼ Cup of melted butter, stirring until a dough forms.
Spoon the mixture into prepared loaf pan, pouring the remaining 2 Tablespoons melted butter over the top.
Bake until the loaf is golden brown and sounds hollow when tapped on top (approximately 40-45 minutes). Remove from pan and allow to cool on a wire rack.
