Maple Pecan Bread with Toasted Pecans and Maple Syrup

Quick Recipe Version (TL;DR)

• Yield: 1 (9 x 5-inch) loaf, about 10 slices
• Prep Time: 20 minutes
• Cook Time: 55–60 minutes
• Total Time: 1 hour 25 minutes (includes 10 minutes cooling in pan)

Quick Ingredients

• 200 g (1 2/3 cups) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp fine salt
• 170 g (1 1/2 cups) pecan halves, chopped (toasted)
• 113 g (1/2 cup) unsalted butter, melted and cooled slightly
• 160 ml (2/3 cup) pure maple syrup
• 100 g (1/2 cup) packed light brown sugar
• 2 large eggs
• 240 ml (1 cup) buttermilk
• 1 tsp vanilla extract
• 1 tsp finely grated orange zest
• Optional glaze: 60 ml (1/4 cup) maple syrup + 60 g (1/2 cup) powdered sugar + 1–2 tsp milk

Do This

• 1) Heat oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment.
• 2) Toast chopped pecans on a sheet pan for 6–8 minutes; cool.
• 3) Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
• 4) Whisk butter, maple syrup, brown sugar, eggs, buttermilk, vanilla, and orange zest in a second bowl.
• 5) Stir wet into dry just until combined; fold in most pecans. Pour into pan and top with remaining pecans.
• 6) Bake 55–60 minutes (center should reach 200–205°F). Cool 10 minutes in pan, then cool fully. Glaze if you want.

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Why You’ll Love This Recipe

• Real maple flavor: Maple syrup sweetens the loaf and perfumes every slice.
• Buttery crunch: Toasted pecans add a rich, nutty snap that stays distinct in the crumb.
• Hearty but tender: Buttermilk keeps the bread moist while still feeling substantial.
• Simple, home-cook friendly: One bowl for dry, one bowl for wet, and no mixer required.

Grocery List

• Produce: 1 orange (for 1 tsp zest)
• Dairy: unsalted butter, buttermilk, 2 large eggs, milk (optional, for glaze)
• Pantry: all-purpose flour, baking powder, baking soda, fine salt, ground cinnamon, pure maple syrup, light brown sugar, vanilla extract, pecans, powdered sugar (optional, for glaze)

Full Ingredients

For the Maple Pecan Bread

• All-purpose flour: 200 g (1 2/3 cups), spooned and leveled
• Baking powder: 1 1/2 teaspoons
• Baking soda: 1/2 teaspoon
• Ground cinnamon: 1 teaspoon
• Fine salt: 1/2 teaspoon
• Pecans: 170 g (1 1/2 cups) pecan halves, chopped (toast before using)
• Unsalted butter: 113 g (1/2 cup), melted and cooled 5 minutes
• Pure maple syrup: 160 ml (2/3 cup)
• Light brown sugar: 100 g (1/2 cup), packed
• Eggs: 2 large, at room temperature
• Buttermilk: 240 ml (1 cup), at room temperature
• Vanilla extract: 1 teaspoon
• Orange zest: 1 teaspoon, finely grated

Optional Maple Glaze

• Powdered sugar: 60 g (1/2 cup), sifted if lumpy
• Pure maple syrup: 60 ml (1/4 cup)
• Milk (or water): 1–2 teaspoons, as needed for consistency
• Pinch of fine salt: optional, to sharpen the flavor

Step-by-Step Instructions

Step 1: Prep the oven and pan

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9 x 5-inch loaf pan with butter or neutral oil. Line it with a parchment sling (leave a couple inches of overhang on the long sides) to make the loaf easy to lift out after baking.

Step 2: Toast the pecans for maximum flavor

Spread the chopped pecans on a rimmed baking sheet in an even layer. Toast at 350°F (175°C) for 6–8 minutes, stirring once halfway through, until they smell deeply nutty and look slightly darker. Set aside to cool.

Tip: Toasting is quick, but it makes a big difference. It brings out the buttery aroma and helps the pecans stay crisp in the bread.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined and free of visible lumps.

Step 4: Mix the wet ingredients

In a medium bowl, whisk the melted butter, maple syrup, and brown sugar until the sugar looks mostly dissolved. Whisk in the eggs until smooth, then whisk in the buttermilk, vanilla extract, and orange zest.

The mixture should look glossy and well blended.

Step 5: Combine gently and add the pecans

Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, stir just until no dry flour remains. The batter will be thick and slightly lumpy; that’s perfect.

Fold in about 130 g (about 1 1/4 cups) of the toasted pecans, reserving the remaining pecans for the top.

Step 6: Bake until set and fragrant

Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved pecans evenly over the surface, gently pressing them in so they adhere.

Bake at 350°F (175°C) for 55–60 minutes, rotating the pan at the 40-minute mark if your oven bakes unevenly. The loaf is done when a toothpick inserted near the center comes out clean or with a few moist crumbs (not wet batter), and the internal temperature in the center reads 200–205°F (93–96°C).

If the top is getting too dark before the center is done, loosely tent the loaf with foil for the last 10–15 minutes.

Step 7: Cool, glaze (optional), and slice

Let the bread cool in the pan for 10 minutes. Use the parchment sling to lift it out and transfer to a wire rack to cool for at least 45 minutes before slicing (this helps the crumb set and prevents gumminess).

If using the glaze, whisk powdered sugar and maple syrup together, then add 1–2 teaspoons milk (or water) until it reaches a thick but pourable consistency. Drizzle over the cooled loaf and let it set for 10 minutes before slicing.

Pro Tips

• Measure flour carefully: Spoon flour into your measuring cup and level it off; packing flour can make the loaf dense.
• Don’t overmix: Stir just until the flour disappears. Overmixing can make quick breads tough.
• Room-temp buttermilk helps: Cold dairy can re-solidify melted butter, leading to uneven texture.
• Use pure maple syrup: Pancake syrup (maple-flavored) tastes much flatter and can be overly sweet.
• Check doneness by temperature: This loaf is moist; an instant-read thermometer (200–205°F) is the most reliable indicator.

Variations

• Maple bourbon pecan bread: Replace 1 tablespoon of buttermilk with 1 tablespoon bourbon. (Keep the total liquid the same.)
• Extra-warm spice: Add 1/4 teaspoon nutmeg and 1/8 teaspoon ground cloves to the dry ingredients.
• Streusel topping: Instead of glazing, sprinkle on a mix of 30 g (1/4 cup) brown sugar + 30 g (1/4 cup) flour + 2 tbsp melted butter + 1/2 tsp cinnamon, then add the pecans on top and bake as directed.

Storage & Make-Ahead

Store cooled bread tightly wrapped at room temperature for up to 3 days. For longer storage, wrap slices (or the whole loaf) in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature (slices thaw in about 30–45 minutes). For a fresh-baked feel, warm slices in a 300°F (150°C) oven for 8–10 minutes or toast lightly.

Nutrition (per serving)

Approximate, per slice (1/10 loaf, without glaze): 320 calories; 16 g fat; 41 g carbohydrates; 4 g fiber; 20 g sugars; 6 g protein; 230 mg sodium.