Spiced Maple Pecan Pumpkin Bread with Cream Cheese Icing
- 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.