Eight Pecan Bread

Lemon and pecans. Can't beat that!

1/2 cup butter or margarine
1/2 cup shortening
1 1/4 cups sugar
2 eggs beaten
1 cup sour cream
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 scant tsp salt
1/2 tsp soda

Filling: 1/2 cup finely chopped pecans
2 Tbsp sugar
1 tsp cinnamon

1. Preheat oven to 350. Grease and flour two 9x5 loaf pans. (I use four small pans)
2. Cream butter, shortening and sugar. Add eggs, sour cream and vanilla. Beat well.
3. Combine flour, baking powder, baking soda and salt. Mix well.
4. Gradually add flour mixture to creamed mixture. Blend well.
5. Spoon half of batter into prepared pans. Sprinkle filling over each. Spoon rest of batter over the filling. Bake for one hour or until it tests clean. Let cool 10-15 minutes and CAREFULLY turn out. (It's rather fragile.) Sprinkle with confectioner's sugar before serving.

Recipe Summary:
Yield: 10-12
Prep Time: 30 minutes
Cook Time: 1 hour

Other recipes by The All Seasons Collection:
Quiche (signature)
Fresh Strawberry Bread
Fiesta Casserole #3
Plum Tart (zwetschgendatschi)
Über-stuffed French Toast
Chocolate Chip Cookies For The Troops

Recipe Provided By:
The All Seasons Collection
Fredericksburg, TX

Fredericksburg Bed and Breakfast Inns