Sour Cream Maple Bread

Makes 1 (8 x 4-inch) loaf

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup maple syrup
1 cup sour cream
1 egg
1/2 cup chopped pecans

Preheat oven to 350 degrees F (180 degrees C). Grease and flour an 8 x 4 x 2 1/2-inch 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 hand-held electric mixer, beat the butter until smooth, then slowly add the maple syrup, mixing constantly. By hand, whisk in the sour cream and egg. Stir in the pecans. Add the flour mixture and stir until just blended (do not over-mix).

Spoon the batter into the prepared loaf pan and bake in preheated oven until a wooden pick 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.

To Store: When completely cooled, wrap in plastic wrap and then in aluminum foil and store at room temperature for up to 3 days, or place quick-bread in an airtight container and freeze for up to 3 months. Thaw quick-bread at room temperature in original wrapping. Foil-wrapped quick-breads may be reheated in foil in a 325 degree F (160 degree C) to 350 degree F (180 degree C) oven for 15 to 20 minutes or until hot.