Maple Pecan Loaf – A tender maple loaf studded with pecans and topped with a maple frosting. This recipe is great for gift giving any time of year.
I love giving homemade gifts to friends, neighbors and teachers around the holidays. So many people give gift cards, but I like to go the extra step and make something special. Everyone is so busy, so taking time out to give a homemade gift seems extra meaningful.
One of my favorite gifts to give is homemade bread or loafs like this maple pecan loaf. Double Chocolate Zucchini Bread has been a gift for more than one year. The other favorite is Cinnamon Chocolate Chip Bread. I mean that chocolate glaze will win over anyone.
Does anyone know the difference between quick bread and a loaf? Quick bread is pretty much cake, and a loaf is pretty much cake, so I think you can use the term interchangeably. Most loafs I see have frosting or a glaze over the top, and we have that here. So I think we are good with calling this a loaf.
This loaf is tender and flavored with maple syrup as well as maple extract, to make sure you can really taste the maple. Then it is topped with a maple frosting, and chopped pecans. Soft, delicious, and such great flavors. I am normally a chocolate to the core, kind of girl. But this maple pecan loaf has won me over.
I made 2 loaves out of this recipe in slightly smaller, disposable baking pans that you can use for gift giving. The recipe fits in 1 normal 9×5 loaf pan, or 4 of the mini loaf pans. Perfect for your holiday baking tray, with a cup of tea or coffee in the afternoon, or to give as gifts.
You could make this maple pecan loaf ahead of time and freeze, I would just add the frosting once thawed before you serve it. Wrap each loaf in cellophane and tie with a festive ribbon for an easy gift this holiday season. Or just make it for yourself, no one will tell.
I am sharing this recipe over at Imperial Sugar today. Click on Maple Pecan Loaf to get the recipe.
**I have an on going relationship with Imperial Sugar for recipe development. I was compensated for my time to create this recipe. All thoughts and opinions are 100% my own.