Maple Pecan Bread

This Maple Pecan Bread is wonderfully moist and tender with a rich, nutty crunch from toasted pecans and a deep sweetness from pure maple syrup.

Prep Time20

Cook Time55

Total Time1 15

Servings: 8 servings

Preheat your oven to 350°F (175°C). Grease your loaf pan lightly with butter or line it with parchment paper for easy removal. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring often to prevent burning—set aside to cool.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
In a large bowl, use an electric mixer or whisk to cream the softened butter and maple syrup until smooth and slightly fluffy.
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Stir gently just until combined—overmixing can make the bread dense.
Using a spatula, fold the toasted pecans into the batter, distributing them evenly without breaking them up too much.
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent it with foil halfway through baking.
Let the bread cool in the pan for about 15 minutes, then transfer it to a cooling rack to cool completely before slicing.

Use pure maple syrup for the best rich and authentic flavor.
Toast pecans before adding to enhance their crunch and flavor.
Ensure all wet ingredients are at room temperature for a smooth batter.
Mix batter gently to avoid developing gluten and making the bread tough.
Store wrapped tightly at room temperature for 3 days or freeze slices for up to 3 months.