Author: sunnylandfarms.com as seen in Baking From Scratch Magazine
Ingredients
For the bread
2 ½cflour
3tbspsugar
1 ½tspbaking powder
1tspsalt
1tspgarlic powder
¼baking soda
1 ½cbuttermilkroom temp
¼cvegetable oil
1egg
1cupchopped pecans
2/3csharp cheddar cheeseshredded
½green onionfinely chopped
¼cfresh dill leaveschopped
For the topping
¼cpecan halvescoarsely chopped
3tbspcheddar cheesegrated
Instructions
Preheat oven to 350 degrees. Grease and flour an 8X4” loaf pan. Cut a piece of parchment paper to line the pan with the edges hanging over the sides.
Whisk together the dry ingredients in a large bowl.
In a medium bowl, beat together the egg, buttermilk and oil until well mixed.
Add the egg mixture to the dry ingredients and stir until well combined.
Fold in the chopped pecans, cheese, dill and green onions.
Spoon the batter into the prepared pan and use a spatula or knife to spread it evenly to the corners and level the top.
Sprinkle with the additional ¼ c pecans and 3 tbsp cheese.
Bake in the center of a 350 degree oven 60-70 minutes, until it is risen and a toothpick comes out clean when inserted in the center. Alternatively use an instant read thermometer to test for doneness. The bread is done when it reaches an internal temperature of 200 degrees.
Remove from oven and cool in the pan for 5 minutes. Lift the bread out of the loaf pan using the hanging sides of the parchment paper and cool on a wire rack.