Description
Maple Pecan Bread combines pure maple syrup and chopped pecans to create a moist loaf with a tender crumb and a nutty crunch The recipe uses dairy free buttermilk and Greek style yogurt for a rich texture while remaining dairy free The loaf finishes with a glossy maple icing and a toasted pecan topping for extra flavor
Ingredients
270 g all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup dairy free buttermilk
100 g light brown sugar
120 ml pure maple syrup
120 g dairy free Greek style yogurt
80 ml olive oil
2 teaspoons alcohol free vanilla flavor such as Alcohol Free Simply Organic or Watkins Clear Vanilla Flavor
100 g chopped pecans
Maple Icing
2 tablespoons dairy free butter
3 tablespoons pure maple syrup
120 g powdered sugar
1 teaspoon dairy free milk
Pecan Topping
1 tablespoon dairy free butter
2 tablespoons pure maple syrup
50 g chopped pecans
Instructions
1.
2. Preheat the oven to fan forced 160°C 320°F or conventional 180°C 356°F and lightly grease a one pound loaf pan then line it with a parchment sling leaving an overhang
3. Sift the flour baking powder ground cinnamon and sea salt into a medium bowl then whisk to combine
4. In a large bowl whisk together the dairy free buttermilk light brown sugar pure maple syrup dairy free Greek style yogurt olive oil and alcohol free vanilla flavor until smooth
5. Add half of the dry ingredients to the wet mixture and fold gently with a spatula then fold in the remaining dry ingredients and the chopped pecans until no visible streaks of flour remain do not overmix
6. Pour the batter into the prepared loaf pan place the pan on a baking sheet and optionally run an oiled knife through the center of the batter to encourage a centered crack
7. Bake for 55 to 65 minutes beginning to check at 55 minutes by inserting a toothpick the toothpick should come out clean with a few crumbs if not continue baking in five minute increments until done
8. Allow the loaf to cool in the pan for 10 minutes then lift it out using the parchment sling and transfer it to a cooling rack to cool completely before glazing
9. To make the maple icing melt the dairy free butter in a saucepan over medium heat stirring constantly until it turns a golden brown with a nutty aroma then remove from heat
10. Whisk the maple syrup powdered sugar and dairy free milk into the browned butter until smooth then drizzle the glaze over the cooled loaf
11. For the pecan topping melt the dairy free butter in a small saucepan add the maple syrup and chopped pecans toss and toast for 2 to 3 minutes remove from heat and let cool slightly before spooning over the glazed loaf
Notes
This recipe uses dairy free ingredients to keep the loaf dairy free and vegan friendly Dairy free Greek style yogurt may be replaced with soy yogurt vegan sour cream or unsweetened applesauce Olive oil may be replaced with a neutral oil such as canola or sunflower for a milder flavor If you prefer a stronger maple note brush a little warm maple syrup over the loaf just before glazing Toast the pecans lightly for extra aroma but add them to the batter last to preserve crunch Oven temperatures vary so rely on the toothpick test to check doneness Use fresh baking powder for reliable rise If the glaze thickens whisk in a splash of dairy free milk to loosen it Slightly warm slices before serving to revive the glaze and toast the pecans
- Prep Time: 15 minutes
- Cook Time: 55 to 65 minutes
- Category: Bread
- Method: Baking
- Cuisine: American