• Preheat oven to 350°F. Grease an 8½ x 4½ loaf pan.
• In a medium bowl, whisk together pecan butter, milk, brown sugar and egg.
  1 cup milk, ⅔ cup pecan butter, ⅓ cup brown sugar, 1 large egg
• In a larger bowl, whisk together the flour, baking powder and salt. Fold in the pecan butter mixture until moistened.
  2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt
• Pour batter into the prepared loaf pan. Top with pecan halves.
  20-25 pecan halves
• Bake at 350°F for 45-50 minutes until loaf is firm in the middle. (You can sneak a skewer under one of the pecans in the middle to check for doneness).
• Let cool in the pan on a cooling rack for a few minutes then remove from pan and continue to let cool.

Apple Cider Tea Butter

• Crush contents of the tea bag(s) with a mortar and pestle until very fine almost powdery. In a small bowl, combine butter and tea mix.
  1-2 bags Hot Apple Cider tea, ½ cup butter
• Roll butter into a cylinder and wrap with waxed paper or plastic wrap (I just re-used the butter wrapper, but I am in California so our sticks are fatter).
• Refrigerate until ready to use.