I Can't Stop Making Betty Crocker's "Mapley" Quick Bread-It's Too Good Not To Share

I love all the seasons, but fall reigns supreme as my favorite time of year, mostly because it gives me an excuse to bake. It's as much about filling my home with delectable scents as it is about finding a clever way to warm up in the rapidly cooling Scottish weather. The minute I see the first leaves turn orange and red, I bake Betty Crocker's maple pecan bread .

Pumpkin spice is a fixture in my fall kitchen, but maple's sweet, nutty, honeyed, woody notes combined with toasted pecans? It's autumn made manifest in a quick loaf. It's reminiscent of a coffee cake but with a nut-studded, fall-friendly twist. The maple flavor is subtle, and the buttery crunch from the pecans tastes like pure autumn magic.

How I Make Betty Crocker's Maple Pecan Bread

If you've ever made banana bread, you'll find this recipe's a breeze. If you haven't, fear not. It's brilliantly easy to throw together.

After making the batter, pour the mixture into a greased 8 or 9-inch loaf pan. Bake the loaf at 350°F for about 55 to 65 minutes. You can use the toothpick test. Alternatively, I check for doneness with my Thermapen. If it reads 200 to 205°F (93 to 96...