Title: Crusty Nutmeg Bread
Categories: Bread
Yield: 2 Loaves
| BREAD |
| 1/2 | c | Butter; softened |
| 2 | c | Sugar, brown; firmly packed |
| 2 | | Eggs |
| 1 | ts | Nutmeg |
| 1 | ts | Extract, vanilla |
| 1 | c | Sour cream |
| 1 1/2 | ts | Baking soda |
| 2 3/4 | c | Flour; sifted |
| 1/2 | c | Pecans, chopped |
| TOPPING |
| 1/4 | c | Flour |
| 1/4 | c | Butter; softened |
| 1/4 | c | Sugar, brown |
| 1/4 | c | Pecans, chopped |
Preheat oven to 350 F. Mix topping ingredients; set aside. Cream butter
and sugar, beating until light and fluffy. Add eggs, nutmeg, and vanilla.
Beat again. Combine sour cream and sode in separate bowl; stir into butter
mixture. Add flour and nuts. Spoon mixture into greased and floured 9"x5"
pans. Sprinkle with topping. Bake 45-50 minutes, until wooden pick
inserted in center comes out clean. Cool in pans 10 minutes. Remove bread
from pans and cool on wire racks.