A cozy slice of heaven: this Pecan Pie Loaf has everything you love about classic pecan
pie sticky, crunchy, buttery goodness over a soft, spiced loaf cake. Finished with creamy
cinnamon-vanilla icing and a glossy pecan pie topping, it’s the ultimate fall-winter bake.
Perfect for gifting, gatherings, or enjoying with a warm drink. Made with Native Forest Organic Simple Coconut Milk in the spice cake loaf, for lovely depth while keeping it dairy-free.
Pecan Pie Topping:
55g (1/4 cup) Butter
55g (1/4cup) Light Brown Sugar
2 tbsp Maple Syrup or light corn syrup / golden syrup
1/4 tsp Cinnamon Powder
45g (1/3 cup) Pecans, chopped
Spice Loaf Cake:
180ml (3/4cup) Native Forest Organic Simple Coconut Milk, room temp
60ml (1/3cup) Water
15ml (1 tablespoon) Lemon Juice / White Vinegar
220g (1cup) Light Brown Sugar
75ml (1/3cup) Oil
2 tsp Vanilla Extract
220g (1cup + 3/4cup) All Purpose Flour
1 + 1/2 tsp Baking Powder
1/4 tsp Baking Soda
2 tsp Cinnamon Powder or all spice
1/4tsp Salt
Cream Cheese Icing:
75g (1/3cup) Cream cheese, soft, I have used vegan cream cheese
30g (2 tablespoon) Butter, soft, I have used vegan butter sticks
55g (1/4cup) Powdered sugar
1/4 tsp Vanilla extract
1/4 tsp Cinnamon Powder
Method:
Preheat oven to 350°F (180°C). Grease and line an 8-inch (20 cm) loaf pan with baking
paper.
In a bowl, combine milk, water, and lemon juice. Let it sit for 10 minutes until it curdles.
Add oil, brown sugar, and vanilla to the curdled mixture. Mix until the sugar is fully
dissolved.
Add the sifted dry ingredients to the liquid mixture and whisk until you have a smooth,
lump-free batter.
Pour the batter into the prepared loaf pan and bake for about 40 minutes or until a
toothpick comes out clean.
Allow the loaf to cool completely before icing.
For the cream cheese icing, combine soft butter, soft cream cheese, and vanilla in a
mixing bowl. Beat with an electric whisk until light and fluffy.
Add powdered sugar & cinnamon mixing until smooth and creamy each time.
Spread the icing evenly over the cooled loaf using an offset spatula or the back of a
spoon.
For the pecan pie topping, combine butter, brown sugar, maple syrup, cinnamon, and
vanilla in a small pot. Heat gently until the sugar melts and dissolves.
Remove from heat, add chopped pecans, stir well, and let the mixture cool completely
before spooning over the iced loaf.
by @pastrybysaloni
