Oregano Quick Bread

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Oregano Quick Bread

 

5 tablespoons butter, softened

1 cup sugar

2 eggs

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 cup milk

1/2 cup chopped pecans

1/3 cup minced fresh oregano leaves

 

 

 

 

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating

well after each addition. Combine the flour, baking powder, cinnamon, salt and

nutmeg; add to creamed mixture alternately with milk. Stir in the pecans and

oregano.

 

Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 50-60

minutes or until a toothpick inserted near the center comes out clean. Cool for

10 minutes before removing from pan to a wire rack. Serve warm.

 

Yield: 1 loaf.

PREP 15 min.

COOK 50 min.

TOTAL 65 min.

 

Author: Paula Marchesi, Lenhartville, Pennsylvania

Source: Taste of Home Holiday and Celebrations Cookbook

Formatted by Chupa Babi: 04.09.08

 

Nutrition Facts One serving: 1 slice. Calories: 222; Fat: 10 g (Saturated Fat: 4

g); Cholesterol: 50 mg; Sodium: 215 mg; Carbohydrate: 31 g; Fiber: 1 g; Protein:

4 g.

 

" At Christmas, I deliver dozens of these oven-fresh loaves to friends and

neighbors. " —Paula Marchesi, Lenhartville, Pennsylvania

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