Maple Pecan Bread

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. Toast the pecans in a dry skillet over medium heat until aromatic and golden, about 5 minutes. Cool slightly, then chop coarsely.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
4. In a large bowl, beat softened butter with pure maple syrup until combined and smooth using a mixer or a sturdy whisk.
5. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6. Slowly add milk or buttermilk to the wet mixture, stirring to combine.
7. Add the dry ingredients to the wet ingredients in batches, folding gently with a spatula until just combined; avoid overmixing.
8. Fold in the chopped toasted pecans carefully and evenly throughout the batter.
9. Transfer the batter to the prepared loaf pan and smooth the surface with a spatula.
10. Sprinkle the flaked sea salt evenly on top to enhance the maple and pecan flavors.
11. Bake for 50 to 60 minutes until the loaf is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
12. Remove the bread from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.