Maple Pecan Bread

Posted on January 28, 2010. Filed under: Breads |


This past weekend I was having a baking extravaganza. Since I haven’t been in the kitchen very much lately, my intention was to make up for lost time. Some people bake and keep the treats at home for their family to eat. But since there’s only 2 of us at home, I always try to give away my baked goods. That is our diet plan; bake them, but don’t eat them all. It is the only way to not become a fat girl trapped in a fat body. Of course we try a bite or 2, but generally that is all I let us scarf down before the treats are out the door and gifted to someone else. Well this bread was intended to be a gift to one of my closest friends. She moved last weekend so I wanted to bring her some homemade bread as a treat.

Well, I had every intention of bringing her this bread. But unfortunately about 2 hours before I was going to drive it over I came down with the stomach flu. Right, as if these last 2 months haven’t been filled with enough of a variety of illnesses. So, long story short, my friend never go the bread. How sad, because she LOVES maple and pecans. I was so excited to give it to her. Instead, the work peeps got it. It was a mighty tasty bread too. So I will have to make another loaf soon and bring it to her.

I was curious about how this bread would turn out since there was such a high amount of baking powder, but not a lot of eggs. But I wanted to try it and see. The half and half made it extra rich and creamy and the baking powder made it rise perfectly. It was a good combination!

Makes 1 loaf
1 cup whole wheat flour
1 1/4 cup all purpose flour
1/2 cup brown sugar
1/4 cup sugar
1/2 cup milk (I used 1%)
1/2 cup half and half
1 tsp maple flavoring
3 tbsp olive oil
3 1/2 tsp baking powder
1/2 tsp salt
1 egg
1 cup chopped pecans

Glaze
1/2 cup powdered sugar
2-3 tsp milk
1 tsp maple flavoring

Preheat oven to 350 degrees

In a large bowl mix the wet ingredients.

Add the dry ingredients and stir just until combined. Fold in the chopped pecans.

Pour into a greased loaf pan.

Bake for 55-65 minutes, or until a knife inserted comes out clean. Cool for 5-10 minutes in the pan and finish cooling on a wire rack.

In a small bowl mix the glaze ingredients. Pour the glaze over the cooled loaf. I topped it with a few candied whole pecans.

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