Msgr. Charles Bread

• 2 c. light brown sugar
• 1/2 c. butter
• 1 c. chopped pecans
• 3 c. all-purpose flour, divided
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 eggs
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 c. buttermilk or sour milk

1. Preheat oven to 350u0b0.
2. Cream brown sugar and butter.
3. Add nuts, 1 cup flour, allspice, cinnamon and nutmeg; mix well. Remove 1 cup of mixture and refrigerate.
4. To remainder of mixture, add eggs.
5. Sift together 2 cups flour, baking powder, salt and baking soda.
6. Add flour mixture and buttermilk alternately to egg mixture.
7. Pour into greased 12 x 8 x 2-inch pan.
8. Sprinkle top with reserved 1 cup spice mixture.
9. Bake for 40 minutes.
10. Remove from oven; cool before cutting into squares.
11. Bread will keep 1 week or can be frozen.
12. Serve with tea in late afternoon.

light brown sugar, butter, pecans, allpurpose flour, ground allspice, ground cinnamon, ground nutmeg, eggs, baking powder, salt, baking soda, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371812 (may not work)