Name: Maple Pecan Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 cups bread flour; 1 teaspoon baking powder; ½ teaspoon salt; 2 eggs (room temperature); ½ cup maple syrup; ½ cup melted unsalted butter; ¾ cup toasted pecans; 1 teaspoon vanilla extract

Maple pecan bread feels like a warm hug on a chilly morning. The subtle sweetness of maple syrup, combined with crunchy toasted pecans, makes each bite taste like a cozy memory. It’s not just bread; it’s a ritual that turns breakfast into a small celebration of comfort.

I love how this bread transforms simple ingredients into something special. The aroma alone—rich maple and toasted nuts—fills the kitchen with a nostalgic, inviting scent. It’s a treat that makes even the most rushed mornings feel a little more intentional, a little more rooted in slow, sweet moments.

Baking this bread reminds me of holiday mornings, where warmth and family gather around the table. It’s perfect for sharing with friends or just enjoying with a smear of butter and more maple syrup. This recipe makes ordinary mornings feel like a special occasion, even in the busiest weeks.

Choosing to focus on how the subtle sweetness of maple syrup can elevate a simple bread into a nostalgic treat that evokes cozy mornings and holiday mornings alike, making it more than just a breakfast option but a comforting ritual.

Nostalgic mornings in every slice

Baking this bread always reminds me of slow weekend mornings, when the house smells like toasted pecans and sweet maple.
There’s a nostalgic comfort in that first slice, crispy on the edges and tender inside, bursting with nutty and syrupy goodness.
I love how the aroma of toasted pecans and caramelized maple fills the kitchen, making everyone gather around eager to taste.
This recipe brings back childhood memories of holiday breakfasts, where every bite feels like a small, sweet celebration.
Sharing this bread with friends feels special, like passing around a warm, edible hug after a hectic week.

The story behind this recipe

This recipe was born out of a lazy Sunday morning craving for something sweet but not overly indulgent. I wanted a bread that could be both breakfast and a snack, with that irresistible combo of maple syrup and toasted nuts. The idea of crunchy pecans nestled in soft, fragrant bread just stuck with me.
One winter, I was experimenting with different nut and syrup combos, and the aroma of toasted pecans mixed with maple syrup hit me right in the memory bank—holiday mornings, family around the table, that warm, cozy feeling. I kept tweaking it until I got a balance that feels both nostalgic and inviting.
heading: ‘The story behind this recipe’

Contextual origin, trivia, or history

Maple syrup has been a Canadian staple for centuries, valued both for its sweetness and cultural significance.
Pecans, native to North America, were historically considered a gift from nature, often reserved for special occasions.
The combination of maple and pecans in baked goods became popular in the American South and Eastern Canada as a comforting winter treat.
Early recipes for nut bread often used honey or molasses, but maple syrup became a preferred regional sweetener due to its rich, distinct flavor.

Ingredient breakdown: key components

Maple syrup: I love how its deep, caramel notes make the bread feel like a cozy morning. Use pure maple for that rich, oozing sweetness, or substitute with honey if you want a lighter touch.
Pecans: Toasted pecans add a smoky crunch that’s irresistible. If you’re out, walnuts or chopped almonds work well, but skip the raw ones—they need to toast to unlock their full flavor and crunch.
Flour: I prefer bread flour for a sturdy crumb, but all-purpose works fine if you want a softer texture. Just don’t skip the kneading—it develops the gluten structure.
Baking powder/soda: These give the rise and lightness. If your baking powder is old, your bread might turn out dense—so check the freshness if it’s been sitting around.
Butter: I use melted unsalted butter for richness and moisture. You could swap in coconut oil for a subtle tropical note—just keep an eye on the texture, as it’s a bit lighter.
Eggs: They help with structure and moisture. For a vegan version, try applesauce or mashed bananas, but note those will change the flavor and density.
Vanilla extract: A splash enhances the sweetness and aroma—skip it if you want pure maple flavor, but I think it rounds everything out.

Spotlight on key ingredients

Maple syrup:

I love how its deep, caramel notes make the bread feel like a cozy morning. Use pure maple for that rich, oozing sweetness, or substitute with honey if you want a lighter touch.
Pecans: Toasted pecans add a smoky crunch that’s irresistible. If you’re out, walnuts or chopped almonds work well, but skip the raw ones—they need to toast to unlock their full flavor and crunch.

Pecans:

Toasted pecans bring a rich, buttery aroma and a satisfying crunch. They soften slightly during baking but still hold their shape and flavor.
Their natural oils caramelize and intensify when toasted, adding a smoky, sweet dimension that balances the bread’s sweetness perfectly.

Notes for ingredient swaps

Sweetener: Maple syrup gives a rich, caramel depth, but honey can be used for a lighter, floral sweetness.
Nuts: Pecans add a smoky crunch, but walnuts or almonds work well if pecans aren’t available; toast them first for flavor.
Flour: Bread flour provides structure, but all-purpose is fine; switch to gluten-free blend if needed, but expect a denser crumb.
Fat: Melted butter adds richness, or substitute with coconut oil for a subtle tropical note—keep in mind it’s slightly lighter.
Eggs: Bind the bread with eggs, but for vegan, try mashed bananas or applesauce; they’ll change the flavor subtly.
Extracts: Vanilla enhances sweetness, but skip if you want pure maple flavor, or add a pinch of cinnamon for warmth.
Leavening: Baking powder helps with rise, but if you prefer a denser loaf, you can reduce slightly—just don’t omit entirely.

Equipment & Tools

Large mixing bowls: For combining wet and dry ingredients separately.
Whisk: To beat eggs and mix wet ingredients smoothly.
Spatula: To fold ingredients together gently.
Loaf pan: To shape and bake the bread evenly.
Oven: For baking at consistent heat.
Cooling rack: To cool the bread evenly and prevent sogginess.

Step-by-step guide to Maple Pecan Bread

Gather all ingredients: flour, baking powder, salt, eggs, maple syrup, melted butter, chopped pecans, vanilla. Preheat your oven to 180°C (350°F). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together 2 cups of bread flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
In a separate bowl, beat 2 eggs until frothy, then stir in ½ cup maple syrup, ½ cup melted butter, and 1 teaspoon vanilla. Mix until well combined.
Pour the wet ingredients into the dry and gently fold together. Do not overmix; just combine until no streaks remain.
Fold in ¾ cup toasted pecans, ensuring even distribution. The batter will be thick and sticky.
Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle a few pecan pieces on top for visual appeal.
Bake in the preheated oven for 50-60 minutes. Check around the 50-minute mark; the bread should be golden brown and a toothpick inserted into the center comes out clean.
If the top is browning too quickly but the center isn’t baked, tent with foil and continue baking.
Once baked, remove from oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
Allow the bread to rest at least 15 minutes before slicing. The flavors settle, and it firms up for cleaner cuts.
Serve slices warm or at room temperature, perhaps with a pat of butter or more maple syrup drizzled on top.

Cool the bread on a rack for at least 15 minutes before slicing. This helps set the crumb. Serve slices with butter or a drizzle of maple syrup for extra richness.

How to Know It’s Done

Bread is golden and pulls away slightly from the pan edges.
Toothpick inserted into the center comes out clean or with moist crumbs.
Crust is slightly crackly with a fragrant, toasty aroma.