Happy Wednesday! We are halfway through the week and headed towards the weekend! The springtime makes being inside during the day all the harder! Sometimes, I teach my classes in the courtyard just to be outside and to enjoy the day (and because who doesn't like having class outside?) What do you do to enjoy the spring weather?
I made this Sour Cream Maple Bread earlier this week as a thank you for a friend (and an extra loaf for Nate)! It is an easy quick bread and you probably have all the ingredients in your pantry already! My kind of recipe!
Isn't it beautiful!???
I hope you have a wonderful rest of the day! :-)Sour Cream Maple Bread
1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, at room temperature
3/4 cup pure maple syrup
1 cup sour cream
1/2 cup chopped pecans
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
In a small bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside.
In a bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. Whisk in the sour cream and egg. Stir in the pecans. Add the flour mixture and stir until just blended.
Spoon the batter into the prepared pan and bake 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 let cool for 15 minutes, then turn the loaf out onto the rack and let cool completely. Makes 1 loaf.