• 2 C. all-purpose flour
• 1 C. granulated sugar
• 4 tsp. baking powder
• 1-1/2 tsp. cinnamon
• 1 tsp. salt
• 1 C. buttermilk
• 1/3 C. vegetable oil
• 2 tsp. pure vanilla extract
• 2 large eggs
• 1 C. coarsely chopped pecans
• Topping:
• 2 Tbs. brown sugar
• 1 tsp. pure vanilla extract
• 2 tsp. butter or margarine, softened

Preheat oven to 350º F. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, buttermilk, oil, vanilla and eggs. Beat 3 minutes on medium with mixer. Fold in chopped pecans. Grease and flour bottom only of a 9x5" loaf pan. Pour in batter. In a small bowl, combine last 3 ingredients until crumbly; sprinkle over batter and swirl lightly to marble. Bake at 350º F. for 45 - 55 minutes, or until bread slightly pulls away from sides of pan. Remove from pan and cool on wire cake rack. When cooled, wrap in plastic wrap and keep in refrigerator.