Serves: 5
Preheat the oven to 350°F. In a large bowl, cream the buttermilk, butter, and egg. Add the contents of the jar, and stir until just mixed. Do not overstir. Pour the batter into a greased 9-x-5-inch loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool 10 minutes in the pan, then remove the bread and cool completely on a wire rack. Serve immediately, or store in an airtight container for up to 1 week.
This _Butter Pecan Bread recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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