Pumpkin Pecan Bread

A lightly spiced pumpkin bread loaf, packed with chopped pecans and topped with a drizzle of maple cream cheese frosting.

5 from 2 votes

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Prep Time 15

Cook Time 1

Cooling 20

Course Breakfast, Snack

Cuisine American

Servings people

Calories 243 kcal

Ingredients

½ cup unsalted butter softened at room temperature
¼ cup light brown sugar also known as muscovado, firmly packed
½ cup superfine granulated sugar or caster sugar
1 large egg
1½ cup all-purpose flour or plain flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon mixed spice or pumpkin spice mix
1 cup pumpkin puree
⅓ cup pecans roughly chopped, plus extra for decoration
2 tablespoon spreadable cream cheese
2 tablespoon maple syrup

Instructions

Instructions for Pumpkin Pecan Bread

Preheat your oven to 350°F (165C/155C Fan) and prepare a standard sized loaf tin.
In a large bowl, cream together the sugars and butter until smooth.
Add the egg and beat to combine.
Next, add the spices, baking soda and flour, beating until just incorporated.
Add the pumpkin purée and mix whisk until just combine.
Fold in the chopped pecans.
Tip into the prepared baking tray, spreading evenly. Add a few additional pecan halves on top and bake in the pre-heated oven for about an hour, until a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool in the tin for a few minutes before flipping out to cool on a wire rack.

Instructions for Maple Cream Cheese Frosting

In a small bowl mix together the cream cheese and maple syrup. This will be fairly thick and most easily drizzled using a piping bag. To make a thinner glaze, add more maple syrup and/or water to thin. Drizzle over the loaf once cooled.

Nutrition

Calories: 243kcalCarbohydrates: 33gProtein: 3.2gFat: 11.3gSaturated Fat: 6.4gCholesterol: 45mgSodium: 114mgPotassium: 11mgFiber: 1.4gSugar: 16.9gCalcium: 21mgIron: 1mg