One line of instruction was omitted from the Coffee Pecan Loaf recipe in the Brownie’s Kitchen column in Monday’s paper. The corrected recipe follows.

Coffee Pecan Loaf

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoons salt

2/3 cup shortening

1 cup sugar

2 tablespoons instant coffee

3 eggs

2/3 cup milk

1 teaspoon vanilla

1 cup finely chopped pecan meats

Sift the flour, baking powder and salt into a bowl. In a second bowl cream the shortening with the sugar and instant powdered coffee. Beat in one egg at a time until light and fluffy. Add the flour mixture alternately with the combined milk and vanilla. Add finely chopped pecans. Spoon into greased loaf pan (8-by-5-by-3 inches). Bake 55 minutes at 350 F or until cake tester inserted at the center comes out clean.