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Maple Pecan Bread

This sweet and nutty bread combines toasted pecans with rich maple syrup, creating a loaf with a tender crumb and a golden crust. The process involves mixing, kneading, and baking, resulting in a fragrant, slightly chewy bread that showcases warm, caramelized flavors and crunchy pecan bits. Perfect for cozy mornings or a comforting treat, it’s as beautiful as it is delicious.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 1 cup pecans roughly chopped after toasted
  • 2 cups bread flour
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast proofed in warm water if not instant
  • 1/2 cup whole milk warm, about 38°C (100°F)
  • 1/4 cup maple syrup preferably pure
  • 1/4 cup unsalted butter melted and slightly cooled
  • 2 eggs large eggs

Equipment

  • Loaf pan
  • mixing bowls
  • Skillet
  • Spatula
  • whisk
  • Cooling rack

Method
 

  1. Toast the pecans in a skillet over medium heat for about 5 minutes until fragrant and lightly browned. Cool and roughly chop them.
  2. In a large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center.
  3. In a separate bowl, combine the warm milk, maple syrup, melted butter, and eggs. Whisk until smooth and slightly frothy.
  4. Pour the wet mixture into the dry ingredients, then add the toasted pecans. Stir with a spatula until just combined into a sticky dough.
  5. Knead the dough in the bowl or on a lightly floured surface for about 8 minutes until it becomes smooth and elastic. It should feel tacky but not sticky.
  6. Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size. It will be puffy and slightly jiggly when ready.
  7. Gently punch down the risen dough to release excess air, then shape it into an oval loaf. Place it into a greased 9x5 inch loaf pan.
  8. Cover the loaf loosely with a towel and let it rise again for about 30-45 minutes, until puffy and slightly domed on top.
  9. Preheat your oven to 180°C (356°F). Before baking, brush the top of the loaf with a little melted butter or milk for a shiny finish.
  10. Bake the bread for 35-40 minutes until golden brown and fragrant. The loaf should sound hollow when tapped on the bottom and reach an internal temperature of 90°C (194°F).
  11. Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice when fully cooled and enjoy the warm, caramel aroma.