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Maple Pecan Bread

This tender, golden loaf is infused with the warm, nutty aroma of toasted pecans and rich maple syrup. Using simple mixing and baking techniques, it develops a glossy, maple-infused crust and a moist crumb dotted with crunchy nuts, perfect for breakfast or cozy gatherings. The final bread boasts a beautiful appearance with a shiny glaze and crunchy topping, inviting you to slice and enjoy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8
Course: Main Course
Cuisine: North American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 cups all-purpose flour
  • 1 packet active dry yeast or instant yeast
  • 1 1/4 cups warm milk about 37°C/98°F
  • 2 tablespoons melted butter
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1 1/2 cups toasted pecans roughly chopped
  • 1 teaspoon salt
  • additional for glazing maple syrup for brushing after baking
  • few for topping pecans reserved for sprinkling on top

Equipment

  • Mixing bowls
  • Stand mixer with dough hook (optional)
  • Bench scraper
  • 9x5-inch loaf pan
  • Oven thermometer
  • Pastry brush
  • Wire rack

Method
 

  1. Start by activating the yeast: combine warm milk with yeast in a large bowl or stand mixer bowl, and let sit until frothy, about 5 minutes. This activates the yeast and signals readiness.
  2. While waiting, whisk together the flour, salt, and sugar in a separate bowl. This creates an even dry mix to incorporate later.
  3. Pour the melted butter, eggs, and maple syrup into the activated yeast mixture. Mix well until combined, filling the air with a sweet, nutty aroma.
  4. Add the dry ingredients gradually to the wet mixture, stirring or kneading with a dough hook until a sticky but manageable dough forms. Continue kneading for about 8 minutes until the dough is smooth and elastic.
  5. Gently fold in most of the toasted pecans, reserving a handful for topping. Knead briefly to distribute evenly throughout the dough.
  6. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size. You should see it puff up and become airy.
  7. Once risen, punch down the dough gently to release excess gas. Turn it out onto a floured surface and shape into a loaf that fits your greased 9x5-inch loaf pan.
  8. Place the shaped dough into the prepared pan. Cover loosely and let it rise again for about 30-45 minutes, until slightly puffy and just about to crown the pan's edge.
  9. Preheat your oven to 180°C (350°F). Once ready, brush the top of the loaf with a little melted butter or milk for a shiny finish. Sprinkle the reserved pecans on top for a crunchy, nutty garnish.
  10. Bake the bread for 35-40 minutes, until the crust is golden brown and the loaf sounds hollow when tapped. Keep an eye on it; if it browns too quickly, tent with foil.
  11. Remove the loaf from the oven and immediately brush the hot top with warm maple syrup. This creates a glossy, sticky glaze that enhances the flavor and appearance.
  12. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack. Allow it to cool slightly for at least 15 minutes before slicing to let the crumb set and prevent it from squishing.

Notes

For extra flavor, toast the pecans until fragrant and lightly browned before folding into the dough. If the crust browns too fast, tent the loaf with foil during baking. The bread is best enjoyed warm or at room temperature, with optional extra maple syrup drizzled on top.