1 (3 ounce) jar sweet pickle relish
4 eggs
4 cups milk
3 cups vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
1 cup sliced almonds
4 teaspoons vanilla extract
1 cup chopped pecans
Wash and drain bread ingredients.
Combine relish, eggs, milk, oil and sugar in large bowl. Mix well. Pour relish mixture over bread, stirring well. Cover and refrigerate refrigerator overnight.
Stir one mixture and 4 tablespoons pecans into baked bread overnight.
Remove bread from refrigerator approximately 1 hour before slicing.