Preheat the oven to 350 degrees F (180 degrees C). Grease and flour 1 large 9 1/4" x 5 1/4" x3" loaf pan or several smaller loaf pans or muffin tins. Set aside.
Add sifted All-Purpose Flour (3 cup), Granulated Sugar (1 cup), Baking Powder (1 tablespoon) Baking Powder (1 teaspoon), and Salt (1 teaspoon) to a large bowl and whisk together. Set aside.
In a small bowl or two-cup measuring cup, add the Milk (1 1/2 cup), Egg (1) and Vegetable Oil (2 tablespoon). Whisk to combine.
Add the wet ingredients to the dry ingredients beating with a whisk until well combined.
Stir in the roasted, peeled and seeded Hatch Chili Pepper (1 cup) and Chopped Pecans (1/2 cup).
Transfer the batter to the baking pan, filling no more than 3/4 of the way up the pan. Bake for approximately 50-60 minutes, until a cake tester comes out clean.
Let bread cool for 15-20 minutes in the pan before turning out on a wire rack to continue cooling, or slice and serve warm with butter.