Description
Maple Pecan Bread with Cinnamon Drizzle will have you going back for another slice: it’s comforting, sweet and nutty. A perfect fall treat!
Ingredients
Units
Scale
- 2 sticks melted unsalted butter
- 2/3 cup granulated sugar
- 2/3 cup maple syrup
- 1 tablespoon vanilla extract
- 2/3 cup regular or non dairy milk
- 4 eggs
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
Sticky “Caramel” Pecans
- 2 cups chopped pecans
- 2/3 cup maple syrup
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Cinnamon Glaze
- 2 cups powdered sugar
- 6 tablespoons regular or non dairy milk
- 2 tablespoons maple syrup
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Grease two 9×5 loaf pans with butter or use parchment paper. Set aside.
- To make the pecan caramel start by combining the chopped pecans, butter,maple syrup, vanilla and salt together over medium heat. Simmer for 6-8 minutes until it starts thickening up. Place in fridge while you work through steps 3 and 4.
- In a large mixing bowl, whisk the melted butter, sugar and maple syrup until fully combined. Add the milk, eggs and vanilla. Stir to combine.
- Add the baking powder, cinnamon and salt. Mix until combined. Add the flour and mix until incorporated completely.
- Divide half of the batter into both pans. Top with pecan caramel and swirl it in with a knife or chopstick. Repeat the process and finish with swirling the remaining pecan caramel. Bake for 45-50 minutes or until center is set. Cool for at least 15 minutes before removing from the pan.
- Optional: Make the cinnamon glaze by combining powdered sugar, milk, maple syrup, cinnamon and a pinch of salt. Drizzle over cooled bread and enjoy!
Notes
- Refrigerate the pecan caramel to ensure it wont sink to the bottom of the dough.
- If you’re not feeling the cinnamon glaze I recommend a little drizzle of more maple syrup.
- Prep Time: 20
- Cook Time: 50