Cinnamon, pecan and chocolate chip bread

Cinnamon, pecan and chocolate chip bread
Makes: 1 loaf
Preparation time: 20 minutes, Baking time: 55 minutes,
Oven temperature: 180°C

• 530mI (290g) cake flour
• 10ml baking powder
• 2,5ml bicarbonate of soda
• l2m| ground cinnamon
• 250ml buttermilk
• 130ml (110g) brown sugar
• 125ml golden syrup or honey
• 2 large eggs
• 60mI melted butter
• 10ml vanilla essence
• 60ml (55g) cold butter, cut into small pieces
• 125ml chocolate chips
• 125ml chopped pecan nuts

1 Grease and line or flour a 15 x 23cm loaf tin.

2 Sieve the flour, baking powder, bicarbonate of soda, 7ml of the cinnamon and 2mI salt into a large mixing bowl.

3 Beat the buttermilk, sugar, syrup, eggs, melted butterand vanilla essence together in a jug or separate bowl.

4 Fold the wet ingredients into the dry ingredients until just mixed.

5 Mix the cold butter and remaining cinnamon together. Use a spoon to break off small pieces of this mixture and add to the batter along with the chocolate chips and nuts. Fold in gently. Pour into a prepared baking tin.

6 Bake in a preheated oven for 45 to 55 minutes or until a skewer inserted comes out clean. Leave to cool in the tin for i5 minutes, then remove and cool on a wire rack. Serve sliced on their own or spread with butter.

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