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Spiced Maple Pecan Pumpkin Bread
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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.

20 MIN PREP
1 HR 15 MIN COOK
1 HR 35 MIN TOTAL
8 servings
Ingredients
¾ cup Organic Valley Butter, softened and divided
A glass bottle of maple syrup.
1 cup pure maple syrup
A glass bottle of maple syrup.
2 Organic Valley Large Brown Eggs
Pumpkin Puree
1 ¼ cups pumpkin puree
Pumpkin Puree
A small bottle of vanilla extract.
2 teaspoon pure vanilla extract, divided
A small bottle of vanilla extract.
A bowl of whole wheat flour.
1 ½ cups whole wheat pastry flour
A bowl of whole wheat flour.
1 teaspoon baking soda
Pumpkin Pie Spice
1 ½ teaspoons pumpkin pie spice
Pumpkin Pie Spice
Ground Cinnamon
½ teaspoon cinnamon
Ground Cinnamon
Coarse Sea Salt
¼ teaspoon sea salt
Coarse Sea Salt
Pecans
½ cup chopped pecans
Pecans
16 ounces Organic Valley Cream Cheese, softened
Agave Nectar
½ cup agave nectar
Agave Nectar

Directions

Preheat Oven to 350 F.
In a large bowl, cream together 1/2 cup butter, maple syrup, eggs, pumpkin and 1 teaspoon 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 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 ounces cream cheese, 1 teaspoon vanilla extract, 1/4 cup butter and 1/2 cup agave nectar.
Spread frosting on top of loaf or slice and frost individual slices.
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