Wild Rice Breakfast Bread

1/4 cup extra light margarine, softened
1/4 cup brown sugar
4 egg whites
1 tsp vanilla
1 1/2 cups well-cooked wild rice
1/2 cup chopped pecans
3/4 cup whole wheat flour
3/4 cup white flour
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
3/4 cup skim milk

Maple Butter (optional):
1/2 cup butter, softened
1/4 cup maple syrup

Preheat oven to 325°F. Cream margarine and sugar. Add egg whites and beat until fluffy. Add vanilla. Stir in wild rice and pecans. Mix dry ingredients together, add alternately with the milk; stir just until dry ingredients are moistened. Pour mixture into an 8x4" greased loaf pan. Bake 55-60 minutes. Serve with maple butter.

Maple Butter (optional):
Whip butter electric mixer until light and fluffy. Thoroughly blend in maple syrup.

Recipe compliments of the Minnesota Cultivated Wild Rice Council