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Maple Pecan Bread

Maple Pecan Bread

iamwinfred
This Maple Pecan Bread is soft, buttery, and sweetened with pure maple syrup and brown sugar. Crunchy pecans are folded through the batter, so every slice has a toasty, nutty bite. It is the kind of loaf that makes you want to brew a pot of coffee, grab a good book, and slow down for a while.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 10 slices
Calories 250 kcal

Equipment

  • Two mixing bowls one large and one medium
  • Whisk
  • Rubber spatula
  • 9x5 inch loaf pan
  • Wire cooling rack
  • Parchment paper (optional, for easy removal)
  • Measuring cups and measuring spoons
  • Cutting board and knife for chopping the pecans
  • Oven mitts

Ingredients
  

  • 1 ¾ cups all-purpose flour 210g
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup unsalted butter 113g, melted, plus a little extra to grease the pan if not using parchment
  • ½ cup pure maple syrup 120ml
  • ½ cup brown sugar 100g, packed
  • 2 large eggs at room temperature
  • ½ cup pecan halves 60g, chopped, plus a few extra chopped pecans for the top, optional

Instructions
 

  • Place an oven rack in the center position and preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan well with unsalted butter, covering the bottom and all four sides.
  • In a large mixing bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon sea salt for about 30 seconds. Set aside.
  • In a separate medium bowl, whisk ½ cup melted unsalted butter, ½ cup pure maple syrup, ½ cup brown sugar, and 2 large eggs vigorously for 1 to 2 minutes until smooth and the sugar is mostly dissolved.
  • Slowly pour the wet mixture into the bowl of dry ingredients. Stir gently with a rubber spatula until just combined, with no visible streaks of flour. Do not overmix.
  • Add ½ cup chopped pecans to the batter and gently fold them in with a scooping motion until evenly distributed.
  • Pour the batter into the prepared loaf pan, scraping the bowl clean. Smooth the top level and sprinkle with extra chopped pecans if desired. Tap the pan gently on the counter once.
  • Bake in the center of the preheated oven for 50 to 60 minutes, checking at the 50-minute mark. A toothpick inserted into the center should come out clean or with just a few dry crumbs.
  • Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Lift out using parchment overhang or run a knife around the edges, then transfer to a wire rack to cool completely before slicing.

Notes

  • Measure the flour accurately: Spoon the flour into your measuring cup and level it off with a knife, instead of scooping straight from the bag. Packed flour leads to a dense loaf.
  • Use room-temperature eggs: They blend more smoothly into the batter than cold eggs.
  • Do not skip the cooling step: Letting the bread rest in the pan for 10 minutes keeps it from falling apart.
  • Toast the pecans: For extra flavor, toast the pecan halves in a dry skillet over medium heat for 2 to 3 minutes before chopping, then let them cool.
  • Check your oven temperature: An oven thermometer helps you confirm accuracy, since ovens can vary quite a bit.
  • Storage: Store in an airtight container at room temperature for up to 3 days, or wrap tightly in plastic wrap and refrigerate for up to 1 week.
  • Freezer: Wrap the loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
  • Reheating: Warm slices in a toaster oven at 300°F for 5 to 7 minutes, or microwave a slice for 10 to 15 seconds.
  • Variations: Add ½ teaspoon cinnamon or nutmeg to the dry ingredients, swap pecans for walnuts or almonds, fold in ¼ cup dried cranberries or raisins, use a 1:1 gluten-free baking flour blend, or drizzle with a maple powdered sugar glaze.
  • For vegan option: Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and swap butter for vegan butter or coconut oil, though texture may vary slightly.

Nutrition

Serving: 1SliceCalories: 250kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 220mgPotassium: 95mgFiber: 1gSugar: 14gVitamin A: 6IUCalcium: 4mgIron: 6mg
Keyword cozy breakfast, easy bread recipe, fall baking, maple pecan bread, quick bread
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