by Kathy Hamman Miller

Maple Nut Bread was always a favorite of a family friend, Margaret Bullock, who liked to bake sharing with family and friends.

With her being a retired librarian, it was made quite a bit. Her daughter recently was going through her recipes and found and shared this with me, and with her permission.

I would like to share it with you, too. This recipe makes one loaf.

Preheat oven to 350 degrees.

Mix the following dry ingredients in a bowl and set aside. Combining the nuts in the flour mixture helps to keep them from dropping to the bottom of the bread while baking.
2 cups flour
Stir into the flour 1/2 cup of chopped nuts (walnuts were used here) then stir in the
1/4 teaspoon of salt
2 teaspoons baking powder 

Mix the following wet ingredients together
1 egg slightly beaten
1 teaspoon vanilla extract
1 teaspoon maple extract 
And the recipe called for 1 cup of sweet milk.

I thought this interesting and found that they were talking about using a regular cup of fresh whole milk or cream with no added sugar rather than using soured milk or cream.

Beat together the wet and dry ingredients slightly and place in a greased bread pan baking for 45 minutes or until a toothpick inserted comes out clean.

When cooled, slice up and enjoy!