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Bourbon Pecan Loaf

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water, is indescribable in its evocation of innocence and delight..."
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Bourbon Pecan Loaf
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2 cups all-purpose flour
 1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup (1 stick) butter, room temperature
1/2 cup maple syrup
1/3 cup firmly packed dark brown sugar
1/2 cup buttermilk
1 cup chopped pecans
3 tablespoons bourbon

Preheat oven to 350 degrees F. Generously grease an 8 1/2 x 4 1/2-inch
loaf pan. Line bottom and sides with waxed paper.
Sift flour, baking powder, soda and salt into a medium bowl and set aside.
Combine eggs, butter, syrup and brown sugar in large bowl of electric
mixer. Beat at medium speed until light and fluffy. Reduce speed to low.
Add flour mixture and buttermilk alternately to egg mixture, beating well
after each addition. Stir in pecans and bourbon. Transfer to prepared
pan, smoothing top. Bake until the bread tests done, about 65 minutes.
Let cool in pan on rack 10 minutes. Remove loaf from pan and discard
waxed paper. Let cool completely on rack.
 

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