Spiced Maple Pecan Pumpkin Bread
Bite into a soft, subtly-sweet bread that tastes like fall with hints of organic maple syrup, vanilla and pumpkin. To top it all off, we use Organic Valley cream cheese to make a creamy, delicious frosting.
1/2 cup Organic Valley Butter, softened
1 cup pure maple syrup
2 Organic Valley Large Brown Eggs
1 1/4 cups pumpkin puree
1 tsp pure vanilla extract
1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup chopped pecans
16 oz Organic Valley Cream Cheese, softened (for frosting)
1 tsp pure vanilla extract (for frosting)
1/4 cup Organic Valley Butter (for frosting)
1/2 cup agave nectar (for frosting)
In a large bowl, cream together butter, maple syrup, eggs, pumpkin and vanilla. The mixture will be slightly chunky.
In a separate bowl,whisk 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 10 minutes to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
For the Frosting: Cream together 16 oz cream cheese, 1 tsp vanilla extract, 1/4 cup butter and 1/2 cup agave nectar.
Spread frosting on top of loaf or slice and frost individual slices.