Maple Pecan Bread

2 1/4 cups Gold medal all-purpose flour
3/4 cup sugar
1 cup half and half
1 teaspoon maple extract
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup chopped pecans -- if desired
Maple glaze -- recipe below
2 tablespoons chopped pecans -- if desired

**MAPLE GLAZE**

1/2 cup powdered sugar
2 teaspoons half and half or milk (up to 3 tsp)
1 teaspoon maple extract

Mix all ingredients until smooth and thin enough to drizzle.

Heat oven to 350�. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 inches or 9x5x3 inches.

Mix all ingredients except pecans and Maple Glaze in large bowl with
spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf of pan; remove from pan to wire rack. Cool completely, about 2 hours.

Drizzle with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Makes 1 loaf (20 slices).

AUTHOR: BETTY BOOP