Georgia Pecan Bread - cooking recipe

Ingredients

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
1 cup buttermilk
3 1/2 tablespoons unsalted butter, melted
3/4 cup light brown sugar, firmly packed
6 ounces pecans, broken into large pieces (1 1/2 c.)

Preparation

Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350\u00b0.
Butter an 8-inch loaf pan; dust the pan with fine, dry breadcrumbs; tap to shake out excess crumbs over a piece of paper; set aside.
Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
In a big bowl, beat the egg to mix; mix in the buttermilk, butter, and the sugar.
Add in the dry ingredients; stir or beat only to mix; stir in the nuts.
Turn mixture into prepared pan; smooth the top.
Bake 1 hour and 5-10 minutes.
Cover with a rack and turn the pan and rack over, remove from the pan and then very carefully turn the loaf right side up to cool.
Wrap the cooled loaf and refrigerate overnight; if you slice it immediately, as soon as it has cooled, use a serrated knife.