1
: Sift dry ingredients together; set aside.
: Mix wet ingredients :
2
: With electric mixer, cream butter and brown sugar together. Add eggs, one at a time, beating well after each addition. Add remaining ingredients in order, beating well after each addition.
3
: With electric mixer on low speed, fold dry ingredients into wet ingredients, beating just until smooth.
4
: Pour batter into two greased and floured (or non-stick) 8½" x 4½" (1.5 L) loaf pans. Bake until toothpick inserted in center comes out clean, about 45-50 minutes. Remove from pans and cool completely on wire racks. Store covered in plastic wrap at room temperature or freeze up to three months