Bread is one of my favorite desserts to make because it’s so quick! Make the batter, dump it in and throw it into the oven. DONE. The maple syrup and pecan blend reminds me of pancakes, so the blueberries were a perfect match. Plus, you can’t have brunch without a latte, and this chai frosting comes pretty close to the real deal.
Ingredients for the bread:
- 1 1/2 cups of pecans
- 2 1/2 cups all purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 4 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 3/4 cup maple syrup
- 1/2 cup fresh blueberries
For the frosting:
- 4 ounces of cream cheese, room temperature
- 4 tablespoons salted butter, room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup of confectioner’s sugar (add more if you want it sweeter)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon clove
Directions:
Preheat oven to 350 degrees and grease a standard 9 by 5 inch bread pan with butter.
In a food processor, combine half the pecans and 3/4 cup soft the flour until a nut flour forms. In a bowl, add nut flour to the remaining 1 3/4 cups of the regular flour, sugar, baking powder, and salt. Make a well in the center of your dry ingredients and add the eggs, melted butter, buttermilk, and maple syrup. Stir until evenly combined (don’t over mix! 20 strokes max).
Spoon batter into pan and bake for 30 minutes in the oven. Then, rotate pan 180 degrees and bake for another 30 minutes. Let cool and make frosting.
For the frosting:
With an electric or stand mixer, beat together cream cheese, butter and vanilla until fluffy. Gradually incorporate sugar and all spices until combined.
Top bread with frosting and voila! Eat within 1 week and store in fridge.
