Maple Pecan Loaf
from http://www.imperialsugar.com/

A tender maple loaf studded with pecans and topped with a maple frosting. This recipe is great for gift giving any time of year.

The recipe the picture is from is made with the same recipe except it uses only 6 Tbsp. sugar and 5 Tbsp. maple syrup. It also adds the zest of 1 lemon. This recipe did not include maple syrup in the frosting.

Another recipe uses a glaze instead of the frosting by melting 1/2 tablespoon butter with 1 tablespoon maple syrup and brushing the top of the loaf with the glaze.

1 1/2 cups all-purpose flour*
1 teaspoon baking powder
3/4 cup unsalted butter, cut into cubes
1/2 cup Imperial Sugar Light Brown Sugar
1/2 cup pecans, roughly chopped
3 whole large eggs
1 tablespoon milk
5 tablespoons maple syrup
1 teaspoon maple extract

Icing
2 tablespoons unsalted butter, softened
2 cups Imperial Sugar Confectioners Powdered Sugar
3 tablespoons maple syrup
3 tablespoons milk
Chopped pecans for topping

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F.

Grease or line a 9x5-inch loaf pan or two 7 X 2.5-inch disposable loaf pans and set aside.

In a large bowl, stir together flour and baking powder. Add cubed butter. Using a pastry cutter, a fork, or whisk attachment to a stand mixer; mix until incorporated and mixture has texture of breadcrumbs. Stir in sugar and pecans.

In a separate bowl, beat together eggs and milk. Stir in maple syrup and extract. Add to flour mixture, and mix until just combined.

Pour into prepared pans. Bake for 50-60 minutes (30-40 for smaller pans) or until a tester comes out clean. Remove from oven and cool completely.

Meanwhile, prepare icing. Mix together all ingredients until well blended and spreadable. Adjust sugar and milk if necessary. Spread over cooled loaves.

Top with chopped pecans.

Yield: 1 loaf