| 1 ½ CUPS FLOUR | 1 ½ TSP BAKING POWDER |
| PINCH OF SALT | ¼ CUP BUTTER – room temperature |
| 1 CUP SUGAR | 1 EGG – room temp |
| ½ CUP MILK ¼ CUP PECANS – roughly chopped | PINCH OF NUTMEG – to taste |
PREHEAT OVEN TO 350º
GREASE AND FLOUR A 9 X 5-INCH LOAF PAN
TOPPING
| 1/3 CUP PECANS – rough chopped | 1 ½ TSP CINNAMON – or to taste |
| 3 TBS BROWN SUGAR |
First make the topping by mixing in a small bowl the pecan, cinnamon and sugar. Set aside.
MAKE THE BREAD
In a medium bowl whisk together the flour, baking powder, salt, nutmeg, and set aside.
In a large bowl set mixer on medium speed and beat the butter and sugar together, adding the sugar a little at a time while beating between additions, until light and creamy. Add the egg and continue beating for another few minutes until light.
Add the flour mixture alternately with the milk to the creamed mixture and gently mix just to combine but being careful to not overmix. Stir in the chopped pecans.
Spoon half of the mixture into the prepared loaf pan and top with ½ of the topping, smoothing it carefully over the bottom layer. Top with the remining batter and top with the remaining topping mixture spread out over the top of the loaf.
Bake for approximately 30-40 minutes or until a tester comes out clean. Let cool on a wire rack and then turn out onto the wire rack to cool completely.
Our family likes crunch. If you prefer less pecans, just eliminate the ¼ cup pcans spread out into the mixture.
NOTE: this loaf is delicious plain or with a light cream cheese frosting.
BUON MANGIATA!
Ancora 
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