Method:

• Mix all ingredients (except for the pecans) for 1 minute slow and 3 minutes medium speed.
• Mix in pecans for 1 minute on slow speed.
• Deposit into lined loaf tins.
• Bake at 170°c for 40 minutes (approx) 
• Tip from tins and allow to cool on a wire rack.
• Glaze with glaze below, and sprinkle with pecans.

Baker's Tip:

Maple glaze:

100g Zeelandia Gletscher fondant

20g simple syrup

40g maple syrup

Mix all together and heat to 40°c

Use as required