MAPLE PECAN BREAD 2 1/4 cups all-purpose flour 3/4 cup sugar 1 cup half-and-half 1 teaspoon maple extract 3 tablespoons vegetable oil 3 1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1/2 cup chopped pecans, if desired Maple Glaze (recipe follows) 2 tablespoons chopped pecans, if desired Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 inches or 9 x 5 x 3 inches. Mix all ingredients except pecans and Maple Glaze in large bowl with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.

Drizzle with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Makes 1 loaf (20 slices).

MAPLE GLAZE

1/2 cup powdered sugar
2 to 3 teaspoons half-and-half or milk
1 teaspoon maple extract

Mix all ingredients until smooth and thin enough to drizzle.

1 Slice: Calories: 130 (Cal. from fat: 35), Fat: 4g (Saturated: 1g), Cholesterol: 15mg, Sodium: 150mg, Carbohydrate: 22g, Protein: 2g.

[Gold Medal, Let's Bake! no.30]