Traditional Pecan Bread

2       cups flour      2       tsp baking powder     1/2    cup  sugar      1       tsp  salt     1       cup milk     1       egg, beaten     1/2    cup chopped Millican Pecans     Sift dry ingredients together.  Mix milk and egg and add to dry mixture.  Mix thoroughly, but do not beat.  Add pecans.  Bake in greased loaf pan at 350 degrees about 1 hour or until straw comes out clean.  Best kept for a day or two then sliced as thin as possible and served with butter or cream cheese.  This bread can be made 3 or 4 days in advance.  Also freezes well.  Makes 1 loaf.