This marvellous recipe is a quick bread with the texture of yeast bread. It is adapted from Home-Tested Recipes, a humble little recipe book compiled in 1941 by the Women's Association of Parkdale United Church in Ottawa. It belonged to Mrs. A. D. MacDougall, my husband's grandmother.

Lucy's test kitchen notes: This makes delicious toast slathered with butter and marmalade.

3 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup granulated sugar

1/4 cup orange marmalade

1 egg, well beaten

1 cup whole milk

1/2 cup chopped pecans (add 2 tablespoons butter if other nuts than pecans used)

Preheat oven to 350 F.

Sift together flour, baking powder, salt and sugar. Combine marmalade, egg and milk. Quickly stir in the liquid. Fold in nuts. Allow to stand 10 minutes in a buttered loaf pan before baking.

Bake until crust is medium-brown and bread is cooked through, about 50 minutes. Remove from pan and cool on rack.