Diana's Desserts - www.dianasdesserts.com
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Maple-Pecan Bread

in Diana's Recipe Book

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Servings: Makes 1 large or 2 small loaves
Your kitchen will have the wonderful scent of maple and pecans while the quick bread is baking in your oven.

This is a perfect bread to serve during the holidays, or to give to friends and family as a tasty gift that they will definitely remember.

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 cup half-and-half
1 teaspoon maple extract
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup chopped pecans
Maple Glaze (see recipe below) optional

Preheat oven to 350°F (180°C). Grease bottom or parchment paper line an 8 x 4-inch or a 9 x 5-inch loaf pan, or 2 (6 x 3-inch) small loaf pans.

With a wooden spoon, mix together all ingredients (except pecans and Maple Glaze) in a large bowl; stir until combined. Stir in 1/2 cup pecans. Pour into prepared loaf pan (s).

Bake larger size loaves in preheated oven for 55 to 65 minutes, or if making smaller size loaves, bake loaves for 35-40 minutes, or until toothpick inserted in center comes out clean. Cool loaf (s) for 10 minutes in pan (s). Remove loaf (s) from pan, and cool on wire rack. Cool completely, about 2 hours.

Drizzle top (s) with Maple Glaze (optional). Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

Makes 1 (8 x 4-inch) loaf or 1 (9 x 5-inch) loaf or makes 2 (6 x 3-inch) small loaves.


1/2 cup confectioners' sugar
2 to 3 teaspoons half-and-half or milk
1 teaspoon maple extract

Mix all ingredients until smooth and thin enough to drizzle over loaf (s).

Photograph taken by Diana Baker Woodall© 2003

Source: DianasDesserts.com
Date: December 19, 2003


Reviewer: Lara
My kitchen smelled amazing as soon as I put the bread in the oven. This is very similar to a maple pecan bread recipe I've used before that turned out very dense. In this recipe I substituted the flour with wheat flour and the sugar with splenda to make it a little healthier - I think the wheat flour gave it a little heartier flavor. Excellent recipe - much fluffier than the other one I tried!!


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