Pecan Ice Cream Bread is a soft quick bread that is made with butter pecan ice cream, self-rising flour, and chopped pecans for a nutty flavor and crunch.
Preheat oven to 350°F. Spray an 8x4-inch loaf pan with nonstick cooking spray. Set aside.
In a large bowl, combine the ice cream, flour, and ½ cup of the pecans. Mix well.
Place ice cream, flour, and pecan mixture into the prepared loaf pan. Sprinkle the remaining chopped pecans on top.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Let cool completely. Slice and serve topped with maple butter.
In the bowl of a stand mixer, mix together the butter, brown sugar, maple syrup, and cinnamon until well blended (about 5 minutes) on medium-high speed. (You can also mix this by hand.)
Remove the maple butter from the bowl and drop it onto a clean piece of plastic wrap. Wrap the butter tightly and let it chill in the refrigerator for at least 30 minutes.
For storage, cover with plastic wrap or waxed paper and store in the refrigerator for up to 1 week. You can also place it in a sealable container or jar for storage.