# Ingredients:
→ Dry Ingredients
01 - 2 cups (240 g) all-purpose flour
02 - 1 ½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - 1 ½ tsp ground cinnamon
06 - ½ tsp ground nutmeg
07 - ¼ tsp ground cloves
→ Wet Ingredients
08 - ½ cup (115 g) unsalted butter, melted and cooled
09 - ½ cup (120 ml) pure maple syrup
10 - ½ cup (100 g) light brown sugar, packed
11 - 2 large eggs, room temperature
12 - ¾ cup (180 ml) whole milk, room temperature
13 - 1 ½ tsp pure vanilla extract
→ Swirl & Topping
14 - ¾ cup (90 g) pecans, chopped
15 - ¼ cup (50 g) light brown sugar
16 - 1 ½ tsp ground cinnamon
17 - 2 tbsp (30 ml) pure maple syrup
# Directions:
01 - Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
03 - In a large bowl, whisk melted butter, maple syrup, brown sugar, eggs, milk, and vanilla extract until smooth.
04 - Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
05 - In a small bowl, mix together the chopped pecans, brown sugar, cinnamon, and maple syrup for the swirl.
06 - Pour half of the batter into the prepared loaf pan. Sprinkle half of the pecan mixture evenly over the batter. Pour in the remaining batter and top with the rest of the pecan swirl.
07 - Use a knife to gently swirl the pecan mixture through the batter.
08 - Bake for 48–55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil after 35 minutes.
09 - Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
