Maple Pecan Quick Bread

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/4 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pecan halves, roughly chopped

Steps

1. 1 Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
2. 2 In a large bowl, whisk together flour, sugars, baking soda, and salt.
3. 3 In another bowl, mix melted butter, maple syrup, eggs, and vanilla extract.
4. 4 Pour wet ingredients into dry ingredients and stir until just combined.
5. 5 Fold in chopped pecans.
6. 6 Pour batter into prepared loaf pan.
7. 7 Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
8. 8 Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Equipment

• 9x5-inch loaf pan
• mixing bowls
• whisk
• spatula

Variations

• Add a sprinkle of cinnamon to the batter for extra warmth.
• Swap pecans for walnuts for a different nutty flavor.

Substitutions

• Use coconut oil instead of butter for a dairy-free option.
• Substitute maple syrup with honey for a similar sweetness.

Pairings

• Serve alongside a creamy fruit salad.
• Pairs beautifully with a scoop of vanilla ice cream.

Nutrition

Tips

• For extra crunch, sprinkle additional chopped pecans on top before baking.
• Don't overmix the batter to keep the bread tender.

Storage

Store wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week. Reheat slices in a toaster or oven.

Freezing: Freezes well for up to 3 months. Thaw at room temperature or reheat from frozen in a 300°F oven.

Serving Suggestions

• Perfect with a smear of butter and a hot cup of coffee.
• Slice thinly and toast for a delightful breakfast treat.

FAQ