Marilyn Martin's Recipe

Sour Cream Maple Bread

Category: Recipes

Sour Cream Maple Bread

Recipe from Williams-Sonoma

This bread boasts subtle flavors of butter and sour cream with discreet overtones of maple syrup. A hand held mixer can be used instead of a whisk to blend the butter and syrup, but further mixing is easily done by hand.

1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 Tbs. (1 stick) softened unsalted butter
3/4 cup maple syrup
1 cup sour cream
1 egg
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 medium 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 cool for 15 minutes, then turn the loaf out onto the rack to cool completely. Makes 1 loaf.

Note: While cooking, the top looked a little dry so, I mixed 1/4 cup of maple syrup with about 2 tbsps of granulated sugar together, till it pretty much looks like a runny paste. Sit it on top of the stove to keep warm. Half way through cooking I spread some (1/2) on the top, then in the last 5 minutes of cooking the other half.
__________________
.