Winter breakfast is oh so comforting when you slice into a piece of the most heavenly moist and tender quick bread that's filled with maple goodness and toasty pecans!
Maple Pecan Bread
One of my favorite flavors during the winter months is maple. It tastes like a buttery golden caramelized sugar and when warm it brings on that comfort feeling. So this year I couldn't wait to make a quick bread that's filled with maple syrup and my favorite southern pecans. A warm slice of this breakfast bread slathered with butter (or not) along with a cup of coffee or tea will be a treat you are surely to remember.
Quick breads are bread made without yeast and are easy to pull together in one bowl. They are made in a loaf pan and cook for about 1 hour so planning ahead is a good idea. We love a warm slice for breakfast but they are also the perfect afternoon treat, or dessert along with a scoop of ice cream or dollop of whipped cream. We often take them as dessert for picnics or concerts in the park.
What equipment do I need?
- Loaf Pan - I like USA pans and I have this one.
- Mixing Bowl - I love nesting bowls and bowls that have lids! Perfect to store leftovers and to take along to picnics. I have these.
- Rubber Spatula
- Wire cooling rack
- Measuring cup and spoons
- Glass measuring cup
What Ingredients do I need?
- all purpose flour
- sugar
- baking powder
- baking soda
- salt
- buttermilk
- unsalted butter
- eggs
- maple syrup
- maple flavor
- pecans
Substitutions and Variations
- Walnuts instead of pecans
- You can use milk, almond milk or soy milk for the buttermilk
- Use sour cream or full fat yogurt for the butter
- Add in some dried fruit such as raisins, cranberries, or apricots
- Substitute half the flour for white whole wheat flour
Kitchen Tips and Notes
- Use one bowl to mix the batter. No mixer required
- Maple flavoring enhances the maple flavor but can be left out
- Use real maple syrup for the best flavor
- Do no overmix the batter. Stir until everything just comes together. Overmixing will result in a dense tough bread.
- Allow the bread to cool in the loaf pan for 10 minutes before trying to remove it. Run a knife along the edges prior to releasing.
- Make sure to grease the loaf pan with either non-stick cooking spray or butter to ensure easy removal.
- To avoid over-browning you may place a sheet of tented foil over the top of the loaf. I would check for browning around the 45 minutes mark.
- Store the bread in plastic wrap for several days. You may also freeze the bread for up to 3 months.
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Maple Pecan Bread
yield: 1 loaf
1/2 cup buttermilk
8 tablespoons unsalted butter, melted
2 large eggs
1/2 cup maple syrup
1/2 teaspoon maple flavor
1/2 cup buttermilk
8 tablespoons unsalted butter, melted
2 large eggs
1/2 cup maple syrup
1/2 teaspoon maple flavor
2 1/2 cups all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans
Preheat the oven to 350°F. Grease a 9" x 5" loaf pan with non-stick cooking spray or butter.
In a large bowl, whisk together the buttermilk, melted butter, eggs, maple syrup, and maple flavor. Add the dry ingredients, flour, sugar, baking powder, baking soda, and salt to the bowl. Stir just until the mixture is combined. Fold in the pecans.
Spoon the batter into the prepared loaf pan. Bake until the top of the loaf is golden brown and a knife inserted in the center comes out clean, 60 to 70 minutes.
Remove from the oven and cool in the pan on a rack for 10 minutes before removing from of the pan. Once removed from the pan plan on a wire rack to cool prior to slicing.
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans
Preheat the oven to 350°F. Grease a 9" x 5" loaf pan with non-stick cooking spray or butter.
In a large bowl, whisk together the buttermilk, melted butter, eggs, maple syrup, and maple flavor. Add the dry ingredients, flour, sugar, baking powder, baking soda, and salt to the bowl. Stir just until the mixture is combined. Fold in the pecans.
Spoon the batter into the prepared loaf pan. Bake until the top of the loaf is golden brown and a knife inserted in the center comes out clean, 60 to 70 minutes.
Remove from the oven and cool in the pan on a rack for 10 minutes before removing from of the pan. Once removed from the pan plan on a wire rack to cool prior to slicing.
Additional Quick Breads you might like:
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