Maple pecan bread loaf with creme fraiche

overhead shot of maple pecan bread sliced

5 from 10 votes

Maple pecan bread loaf with creme fraiche

This maple pecan bread is the best Willian Sonoma copy cat of the maple pecan quick bread they sell in stores. It is rich, super flavorful, and doesn't require too much hands on work.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Dessert, Snack, tea time

Cuisine: American

Servings: slices

Calories: 253Calories

Ingredients

1 & ¾ cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅛ teaspoon cinnamon
⅛ teaspoon nutmeg
⅔ cup toasted pecans
1 stick butter softened
½ cup maple sugar
½ cup maple syrup at room temperature
1 large egg at room temperature
1 cup creme fraiche at room temperature
1 tablespoon granulated sugar for topping

Instructions

First start by preheating the oven to 350F, then line your 8x4 loaf pan with parchment paper.
In a medium bowl mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and the toasted pecans and set aside.
In a stand mixer bowl start by creaming the butter and the maple sugar until light and fluffy. Add in the maple syrup, the egg and the creme fraiche and mix again just until it's combined.
Add in the dry mixture and gently fold just until the flour mixture disappears. Pour the maple pecan bread batter in the prepared loaf pan and gently smooth the top using a rubber spatula. Sprinkle the top of the loaf with granulated sugar and bake for 50-60 minutes or until a skewer inserted in the middle comes out clean. If the loaf starts to darken too quickly, cover it with aluminum foil to keep it from burning.
Pull the loaf out of the oven and let it cool down completely before pulling it out of the loaf pan. Slice and enjoy.

Notes

You can store this maple pecan bread in an airtight container in the fridge for up to 7 days.

Nutrition