Spiced Maple Pecan Pumpkin Bread with Cream Cheese Frosting

9 ratings

*A 2008 Celebrate Organic Holiday Recipe Contest Winner!*
Submitted by Carol Wasserman, Chappaqua, NY

Says Carol, "I grew up enjoying the Pumpkin Bread my Aunt Melanie always made for us over the holidays. It was always my favorite dessert, and she would make an entire extra loaf just for me! But being a nutritionist, I felt there was a healthier alternative. So I replaced the dairy with Organic Valley dairy, I replaced sugars with natural sweeteners, and I used whole grain flours instead of white flour. It tastes just as good as the pumpkin bread Aunt Melanie makes, and always gets rave reviews from everybody!"



For the Bread:
In a large bowl cream the butter, maple syrup, eggs, pumpkin, and vanilla. In a separate bowl, with a wire whisk, mix together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Then, stir in the pecans.

Fold the wet ingredients into the dry, until JUST fully incorporated. Do not over mix. Spoon into a well greased loaf pan. Bake at 350 for 1 hour, or until a toothpick inserted into the center comes out clean.

For the Frosting:
Cream all of the ingredients together well. Instead of frosting the entire loaf, I like to cut slices and then frost individual slices!

My Cookbook

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amie from on January 6th, 2011
my kids have ben wanting me to make this
Susan from Portland, OR on August 2nd, 2010
What size loaf pan does this recipe call for? I can't wait to try it--it sounds delicious!
Angie at Organic Valley

Thanks for asking, Susan!

Our Food Editor Terese Allen tested it in a 3-by-8 1/2-inch pan. She says it will also work in a deeper one (4 or more inches). I hope this is helpful!

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