Blueberry & Pecan Loaf with Maple Syrup Glaze

March 3, 2014 by: bright-admin Indulgent, Loaf

Pecans and maple syrup have always reminded me of America. Don’t get me wrong, I have no links to America at all. I’ve been twice in my 28 years, which, combined, span no longer than a total of 3 weeks. But that hasn’t stopped me basing a recipe on the place. And eating it to excess. I may put this out there, but this could be my favourite loaf. Thanks America.


180g unsalted butter (at room temperature/soft)
180g caster sugar
3 medium eggs
1 teaspoon vanilla extract
180g plain flour
1/4 teaspoon of salt
1 teaspoon baking powder
25ml Whole Milk
150g fresh blueberries
50g pecan nuts (roughly chopped) – plus extra for decoration.

Loaf tin (28cm by 13cm) lined with baking paper or butter

For the glaze

3 tablespoons maple syrup
1 tablespoon of whole milk
2 tablespoons icing sugar

Pre heat oven to 170oC

1) In a large bowl, whisk together the butter and sugar until pale and light in colour (you can do this with an electric whisk or a wooden spoon if you don’t have one – spoon will just take longer!) then add the eggs, mixing in one at a time. Once they have been incorporated, pop in the vanilla extract and mix.

2) In a separate bowl sift in the flour, baking powder and salt. Then add half to the butter/sugar bowl and fold together with a wooden spoon (making sure it’s all incorporated but not OVER MIXED) add in half the milk, mix again and then repeat with the remaining flour and milk.

3) Once everything is mixed together add the blueberries and pecans, making sure they are evenly spread.

4) Pour the mixture into the prepared loaf tin and put on the middle shelf of the oven for about 65 mins. It’s done when a skewer inserted comes out clean and is slightly brown on top.

5) While it’s cooking, make the glaze! Mix together all the maple syrup, milk and icing sugar until it’s smooth. That’s it.

6) Once the loaf is cooked leave to cool in the loaf tin (at least 10/15mins). I like to pour the majority of the glaze on now, while it’s still warm so it can seep into the loaf. Then take it out the tin and let it cool completely on a wire rack, adding the rest of the glaze (if you have any you didn’t pour over while still warm) add a handful of mashed pecans to the top of the loaf so it looks pretty.

Done, now scoff x

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