Maple Pecan Bread

 There's something undeniably comforting about the aroma of freshly baked bread wafting through your kitchen, especially when it's infused with the rich sweetness of maple syrup and toasted pecans. This Maple Pecan Bread combines the hearty goodness of homemade bread with the warmth of autumn flavors, creating a loaf that's perfect for breakfast, afternoon tea, or as an accompaniment to your favorite soups and stews.

Ingredients

For the Bread:

• 3½ cups all-purpose flour
• 2¼ teaspoons active dry yeast (1 packet)
• 1 cup warm milk (110°F)
• ⅓ cup pure maple syrup
• 4 tablespoons unsalted butter, melted
• 1 large egg, room temperature
• 1½ teaspoons salt
• 1 cup chopped pecans, toasted
• 1 tablespoon butter, softened (for brushing)

For the Maple Glaze (optional):

• ½ cup powdered sugar
• 2 tablespoons pure maple syrup
• 1-2 teaspoons milk

Instructions

1. Begin by toasting the pecans in a dry skillet over medium heat until fragrant, about 5-7 minutes. Set aside to cool.
2. In a large mixing bowl, combine the warm milk and maple syrup. Sprinkle the yeast over the mixture and let it stand for 5-10 minutes until foamy.
3. Add the melted butter, egg, and salt to the yeast mixture, stirring to combine.
4. Gradually add the flour, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
5. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
6. Fold in the toasted pecans until evenly distributed throughout the dough.
7. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
8. Punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan.
9. Cover and let rise again for 45 minutes, or until the dough has risen about an inch above the rim of the pan.
10. Preheat your oven to 375°F (190°C).
11. Bake for 35-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom. If the top browns too quickly, tent with foil.
12. Remove from the oven and brush the top with softened butter.
13. Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
14. If desired, prepare the maple glaze by whisking together powdered sugar, maple syrup, and enough milk to achieve a drizzling consistency. Drizzle over the cooled bread.

Storage and Serving

Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Serve sliced, either plain or toasted, with butter and an extra drizzle of maple syrup if desired.

Recipe Notes

• For the best flavor, use pure maple syrup rather than artificial maple flavoring or pancake syrup.
• Ensure your milk is at the right temperature (110°F) – too hot will kill the yeast, and too cold won't activate it.
• To test if the bread is done, its internal temperature should reach 190°F (88°C).
• The dough can also be made in a stand mixer with a dough hook, kneading for 5-7 minutes.
• For extra maple flavor, brush the hot bread with a mixture of melted butter and maple syrup instead of plain butter.

This Maple Pecan Bread is more than just a recipe – it's an experience. The combination of sweet maple syrup and buttery pecans creates a loaf that's both sophisticated and comforting. Whether enjoyed as a morning treat with coffee or as an afternoon snack, this bread brings warmth and satisfaction to any occasion.