Introduction to Maple Pecan
Maple pecan bread is the kind of loaf that makes a cool afternoon feel more settled. It has a soft, tender crumb from sour cream, a gentle cinnamon warmth, and plenty of chopped pecans for texture. Maple syrup flavors both the bread and the glaze, so every slice has a clear maple note without being overly sweet.
The batter comes together in one bowl after the dry ingredients are whisked separately. Bake the loaf until the center is set and a toothpick comes out with only a few moist crumbs. Once it has cooled, spoon over the maple glaze and let it set before slicing.
Why You'll Love This Maple Pecan
- The batter is simple to mix and does not require a mixer.
- Sour cream keeps the loaf tender and moist without making it heavy.
- Maple syrup and cinnamon give the bread a warm fall flavor.
- Chopped pecans add a pleasant contrast to the soft crumb.
- The simple glaze makes the loaf suitable for breakfast, snacks, or dessert.
Ingredients for Maple Pecan
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup (113g) butter, softened
- 1/2 cup (100g) brown sugar
- 1/3 cup (80ml) maple syrup
- 2 large eggs
- 3/4 cup (180g) sour cream
- 1 tsp vanilla extract
- 1 cup (110g) chopped pecans
- 3/4 cup (90g) powdered sugar
- 2 tbsp maple syrup
- 1–2 tbsp milk
Use real maple syrup rather than pancake syrup for the clearest maple flavor. Chop the pecans fairly small so they distribute evenly through the batter, and let the butter and eggs come close to room temperature before mixing for a smoother batter.
How to Make Maple Pecan
Step 1: Heat the Oven and Prepare the Pan
Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan, then line it with parchment paper so the paper hangs over the long sides. The parchment will make it easier to lift the baked loaf from the pan. If your pan is smaller than 9 by 5 inches, do not fill it more than two-thirds full; use any extra batter for a small muffin or another prepared pan.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisking distributes the leaveners and cinnamon evenly, which helps the loaf rise consistently and prevents pockets of baking soda in the finished bread.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and brown sugar with a hand mixer on medium speed for 2 to 3 minutes, or until the mixture looks lighter and creamy. Beat in the maple syrup. Add the eggs one at a time, mixing well after each addition, then mix in the sour cream and vanilla extract. The mixture may look slightly curdled after the sour cream goes in, which is fine.
Step 4: Finish the Batter
Add the dry ingredients to the wet ingredients and stir with a spatula just until no broad streaks of flour remain. Fold in the chopped pecans, taking care not to overmix. A few small lumps are acceptable. Overmixing can make the loaf firm instead of tender.
Step 5: Bake the Loaf
Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until the top is golden, the center springs back lightly when pressed, and a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely cover it with foil during the last 15 minutes. Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a wire rack.
Step 6: Glaze and Slice
For the glaze, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Add the remaining milk a little at a time until the glaze is thick but pourable. Drizzle it over the completely cooled loaf. Let the glaze stand for about 15 minutes before slicing with a serrated knife. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Tips for Success
- Use a light-colored metal loaf pan when possible. Dark pans can brown the edges more quickly, so check the loaf a few minutes early.
- Do not pack the flour into the measuring cup. Spoon it into the cup and level it, or use a scale for the most consistent result.
- The butter should be soft enough to press with a finger but not melted. Melted butter can make the batter greasy and change the loaf's texture.
- Wait until the bread is fully cool before glazing. A warm loaf will absorb the glaze instead of keeping it on top.
- For food safety and the best texture, bake until the center is fully set. If checking with an instant-read thermometer, the middle should be about 200 to 205°F.
Equipment Needed
- 9-by-5-inch loaf pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Hand mixer or sturdy whisk
- Wire cooling rack
Variations
- Replace half of the pecans with chopped walnuts for a slightly more earthy flavor.
- Add 1/2 cup of dried cranberries with the pecans for a tart contrast. This adds an ingredient beyond the listed base recipe.
- For a stronger spice profile, add a small pinch of ground nutmeg or cloves to the dry ingredients.
- Skip the glaze and brush the warm loaf lightly with maple syrup for a thinner finish.
- Bake the batter as muffins in a lined muffin pan, filling the cups about two-thirds full and checking them after 18 to 24 minutes.
Serving Suggestions
Serve thick slices with coffee or tea for breakfast, or warm them briefly and add a little butter for an afternoon snack. The bread is also a useful make-ahead option for a fall gathering because it can be baked a day ahead and glazed shortly before serving. For cleaner slices, allow the glaze to set and use a serrated knife with a gentle sawing motion.
FAQs about Maple Pecan
Can I make maple pecan bread without a mixer? Yes. Use a sturdy whisk or wooden spoon to beat the softened butter and brown sugar until creamy, then mix in the remaining wet ingredients. The butter must be soft for this method to work smoothly.
How do I know when the loaf is done? The top should be golden, the center should spring back lightly, and a toothpick inserted in the middle should come out with a few moist crumbs but no wet batter. An instant-read thermometer should register about 200 to 205°F in the center.
Can I use salted butter? Yes, but the added salt in the recipe will make the finished loaf slightly saltier. For the most predictable result, use unsalted butter and keep the listed salt.
Why did my loaf sink in the middle? A sunken center can result from underbaking, opening the oven door too early, or overmixing after the flour is added. Bake until the center is fully set, and avoid opening the oven during the first 40 minutes.
How should I store maple pecan bread? Keep the cooled, glazed loaf covered at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days, or wrap individual slices and freeze them for up to 2 months.
Final Thoughts
Maple pecan bread is a practical fall bake with a tender crumb, crisp pecan bits, and a glaze that comes together in minutes. Let the loaf cool completely before decorating, and you will have neat slices that are easy to serve with coffee, tea, or a simple breakfast spread.
Looking for more? This recipe is part of our roundup of 6 Fall Bread Recipes for Cozy Breakfasts and Easy Weekend Baking.
Maple Pecan
Ingredients
Equipment
Method
- Heat the oven to 350°F, grease a 9-by-5-inch loaf pan, and line it with parchment.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Beat the butter and brown sugar until creamy, then mix in the maple syrup, eggs, sour cream, and vanilla.
- Stir the dry ingredients into the wet ingredients just until combined, then fold in the pecans.
- Bake for 50 to 60 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
- Cool completely, whisk the powdered sugar with the maple syrup and milk, and drizzle the glaze over the loaf.
Nutrition
Notes
- Cool the loaf completely before glazing for the cleanest finish.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- For food safety, bake until the center is fully set, about 200 to 205°F.
