Pecan Maple Loaf

"The best presented in one loaf!"
photo by buttercreambarbie photo by buttercreambarbie
photo by buttercreambarbie
photo by buttercreambarbie photo by buttercreambarbie
Ready In:
1hr 20mins
12 slices




  • Preheat oven, grease& line the base of a 9x5 loaf pan with baking/parchment paper.
  • Sift flour and baking powder into a bowl.
  • Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.
  • Add in the sugar and pecans.
  • Beat eggs together with milk and lemon zest in a seperate bowl.
  • Stir in maple syrup.
  • Add this to the flour mixture and gently mix together.
  • Do not overmix, only until all dry ingredients have become moist.
  • The batter should be lumpy.
  • Pour batter into pan and smooth out the surface of the batter.
  • Bake in the oven for about 50-60 minutes or until cake is lightly browned.
  • To make sure, insert a toothpick into the center of the cake and if it comes out clean then the cake is ready.
  • Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.
  • (For Icing) Sift the icing sugar into a small bowl and stir in the lemon juice to create a smooth icing.
  • Drizzle over the loaf and then sprinkle the chopped pecans over the icing.
  • Wait until the icing is set then slice.

Questions & Replies

  1. What temp do you bake at?


  1. I'm not seeing a temperature to bake this at. :( Can someone help?
  2. Koko-girl, first of all, welcome to! You will love it as much as I love this recipe of yours:) I made it this evening and it was well enjoyed by everyone. I used a packet of pecans that a wonderful woman, Karen Wilson,who I know from Recipezaar, sent me as a SURPRISE! (Where I live, pecans are terribly expensive and difficult to get in common places). Karen is the first to get me a bag of pecans from across the world! Now coming back to your amazing pecan maple loaf, I made a few substitutions and omissions. I used margarine instead of butter(3/4 cup melted margarine), a few drops of lemon juice instead of the lemon zest(nobody in my family likes the idea of zest in anything) and a combo of walnuts and pecans! This was A-M-A-Z-I-N-G! I was slightly short of 1/2 cup of pecans, so, I used 4-5 walnuts in addition to the chopped pecans(Thank Heavens for small mercies, Karen had sent me "chopped" pecans and this I really really appreciate). Now, while I was mixing up the batter, I realised I had only 2 tbsps. of maple syrup! Oh no! I was out of the main ingredient! I wasn't panicked, but for sure, in a mood to experiment! So, instead of 5 tbsps. maple syrup, I used a combo - 2 tbsps. maple syrup, 2 tbsps. golden syrup(heaped) and 1 tbsp. honey! A master blaster combo that created magic in the loaf's batter - it tasted amazing when put together, do try it for me the next time you get around to baking this one. I bake in my AMC Dutch oven, almost always, and this took 1 hour 10 minutes to bake. After that, when I did the toothpick test, a few crumbs came out clinging to the toothpick. So, I allowed the loaf to sit in the pan, covered, for another 15 minutes. After that, I frosted it with the frosting you gave alongwith the loaf. It is SIMPLY AMAZING!!!! The loaf is INCOMPLETE without the icing, IMHO:) We had guests this evening(you know, UNINVITED SOULS!) and they fell in love with this loaf. Thanks so much for saving my skin:) And again, a warm hug and welcome to Zaar from me to you.
  3. We loved it. Thanks.
  4. Can you clarify the temperature? I am guessing 350°F. Thank you. Marce
  5. Tasty bread. I increased the flour to 1 2/3 cup to increase the weight. It goes great with coffee.


I'm a 19 year-old crazy for all foods! Although I love to pig-out, I only do that occasionally now coz I'm also quite conscious about my weight! Unlike many others my age, apart from just eating, I also like to cook. I'm still a novice in many things but learning to cook or bake is one of the things I enjoy the most. I currently reside in Hong Kong but will be moving off to college (I took a year off to explore my culinary aspirations or simply took a REAL break...haha) soon in the US. I also love collecting cookbooks or just recipes from here and there and creating my own.
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