Hatch Green Chili Bread

• 3 cups all purpose flour, sifted
• 1 cup sugar
• 1 tablespoon 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 egg
• 1 1/2 cups milk
• 2 tablespoons vegetable oil
• 1 cup roasted, peeled and seeded hatch chilies (or poblano, anaheim, or other moderate spice chili pepper)
• 1 cup chopped pecans or walnuts

1. Preheat the oven to 350 degrees. Grease and flour 1 large 9 1/4" x 5 1/4" x3" loaf pan or several smaller loaf pans or muffin tins. Set aside.
2. Add the dry ingredients (flour through salt) to a large bowl and whisk together. Set aside.
3. In a small bowl or two-cup measuring cup, add the milk, egg and vegetable oil. Whisk to combine. Add the wet ingredients to the dry ingredients beating with a whisk until well combined. Stir in the chilies and nuts.
4. Transfer the batter to the baking pan, filling no more than 3/4 of the way up the pan. Bake until a cake tester comes out clean.
5. For a large loaf pan 9 1/4" x 5 1/4" x3" bake approximately 50-60 minutesrnFor a medium loaf pan 8 1/2" x 4 1/2" x 2 1/2" bake approximately 45-50 minutesrnFor a small loaf pan 5 3/4" x 3 1/4" x 2 1/4" bake approximately 30-35 minutes.
6. Let bread cool for 15-20 minutes in the pan before turning out on a wire rack to continue cooling, or slice and serve warm with butter.

flour, sugar, baking powder, baking soda, salt, egg, milk, vegetable oil, hatch chilies, pecans

Taken from food52.com/recipes/51844-hatch-green-chili-bread (may not work)