Spiced Maple Pecan Pumpkin Bread with Cream Cheese Icing

Serves 8
  • 3/4 cup Organic Valley Butter, divided
  • 1 cup pure maple syrup
  • 2 Organic Valley Eggs
  • 1 ¼ cups canned pumpkin
  • 2 tsp. pure vanilla extract, divided
  • 1 ½ cups whole wheat pastry flour
  • 1 tsp. baking soda
  • 1 ½ tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. sea salt
  • 1/2 cup chopped pecans
  • 16 oz. Organic Valley Cream Cheese
  • 1/2 cup agave nectar

In a large bowl, cream 1/2 cup butter, syrup, eggs, pumpkin and 1 tsp. vanilla. In a separate bowl, mix together flour, soda, pumpkin pie spice, cinnamon and salt; stir in pecans. Fold the wet ingredients into the dry, until just fully incorporated; do not overmix. Spoon into a well-greased loaf pan; bake in a preheated 350° oven until a toothpick inserted into the center comes out clean (about 1 hr.). To make frosting, cream together cheese, agave nectar, and remaining vanilla and butter until completely combined. Instead of frosting the entire loaf, cut loaf into 8 slices; frost individual slices.

A 2008 Celebrate Organic Holiday Recipe Contest Winner submitted by Carol Wasserman of Chappaqua, NY.

Good to Know: Agave nectar is available in the Grocery Department.