2 : c Sliced almonds (about 8 oz)
12 : oz Milk chocolate or semi-sweet
-chocolate : -chocolate chips (2 cups)
2 : Sticks (8-oz) butter, cut
-into : -into bits
1 : /2 c Firmly packed light brown
-sugar : -sugar
1 : c Margarine or butter,
-softened : -softened
1 : c Firmly packed brown sugar
3/4 : c Granulated sugar
2 : Eggs
1 : ts Vanilla
1 : 3/4 c All-purpose flour
1 : ts Baking soda
1/2 : ts Baking powder
1/2 : ts Salt (opt)
2 : c QUAKER Oats (quick or
0: Preheat oven to 350 degrees F
1: Combine flour, balking powder, and salt in a small bowl until well blended
2: In a large bowl, beat butter and 1 cup of the sugar until creamy and light
3: Beat in eggs, one at a time and vanilla until well blended
4: Beat in flour mixture and sour cream, alternately, beginning and ending with the dry ingredients
5: In a small bowl, combine remaining 1/4 cup sugar and the cinnamon
6: Spoon about one third of the batter into greased and floured 9 x 5-inch loaf pan
7: Sprinkle with one third of the cinnamon mixture
8: Repeat with remaining batter and cinnamon mixture until all is used up
9: Sprinkle the top of the bread with pecans, pressing them in slightly with your fingers
10: Bake 50 to 55 minutes, or until a wooden pick inserted in the middle comes out clean
11: Cool bread 10 minutes in the pan on a wire rack
12: Remove from pan and cool completely on rack
13: Yield: 1 loaf Preparation Time: 15 minutes Baking Time: 50 to 55 minutes Recipe from: Parnets magazine, November 1986 From Gemini's MASSIVE MealMaster collection at www
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