Maple Pecan Cinnamon Swirl Bread

Maple Pecan Cinnamon Swirl Bread

Tender yeasted bread swirled with cinnamon, toasted pecans, and a maple glaze finish.

Total 2 hr 45 min Makes 14 slices Calories 285/serving

Dietary

Vegetarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

This enriched dough bakes up soft and pillowy, with a ribboned swirl of brown sugar, cinnamon, and crunchy pecans running through every slice. A maple glaze drizzled over the cooled loaf adds a sticky-sweet finish that makes this ideal for weekend breakfasts or holiday brunch tables.

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 3/4 cup whole milk, warmed
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/2 cup packed brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, melted, for filling
  • 3/4 cup pecans, toasted and chopped
  • 1 egg, beaten, for egg wash
  • 3/4 cup powdered sugar
  • 2 tablespoons maple syrup, for glaze
  • 1 tablespoon milk, for glaze

Method

  1. In a large bowl or stand mixer, whisk together the flour, granulated sugar, yeast, and salt.

  2. Add the warm milk, melted butter, eggs, and maple syrup. Mix on low speed, then knead with a dough hook (or by hand) for 8 minutes, until the dough is smooth and elastic.

  3. Form the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  4. Meanwhile, stir together the brown sugar and cinnamon in a small bowl for the filling.

  5. Turn the risen dough onto a lightly floured surface and roll into a 9x18-inch rectangle.

  6. Brush the dough with the melted butter for the filling, then sprinkle evenly with the cinnamon-sugar mixture and the toasted pecans, leaving a 1/2-inch border.

  7. Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal. Place seam-side down into a greased 9x5-inch loaf pan.

  8. Cover the pan loosely and let the loaf rise again until it crests about 1 inch above the rim of the pan.

  9. Preheat the oven to 350°F. Brush the top of the loaf with the beaten egg wash.

  10. Bake until the top is deep golden brown and the center registers 190°F on an instant-read thermometer, tenting loosely with foil after 20 minutes if browning too quickly.

  11. Cool the bread in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.

  12. Whisk together the powdered sugar, maple syrup, and milk until smooth, then drizzle over the cooled loaf before serving.

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Maple Pecan Cinnamon Swirl Bread

This enriched dough bakes up soft and pillowy, with a ribboned swirl of brown sugar, cinnamon, and crunchy pecans running through every slice. A maple glaze drizzled over the cooled loaf adds a sticky-sweet finish that makes this ideal for weekend breakfasts or holiday brunch tables.

2 hr 45 min 14 slices 285 cal

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 3/4 cup whole milk, warmed
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/2 cup packed brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, melted, for filling
  • 3/4 cup pecans, toasted and chopped
  • 1 egg, beaten, for egg wash
  • 3/4 cup powdered sugar
  • 2 tablespoons maple syrup, for glaze
  • 1 tablespoon milk, for glaze

Method

  1. 1

    In a large bowl or stand mixer, whisk together the flour, granulated sugar, yeast, and salt.

  2. 2

    Add the warm milk, melted butter, eggs, and maple syrup. Mix on low speed, then knead with a dough hook (or by hand) for 8 minutes, until the dough is smooth and elastic.

  3. 3

    Form the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  4. 4

    Meanwhile, stir together the brown sugar and cinnamon in a small bowl for the filling.

  5. 5

    Turn the risen dough onto a lightly floured surface and roll into a 9x18-inch rectangle.

  6. 6

    Brush the dough with the melted butter for the filling, then sprinkle evenly with the cinnamon-sugar mixture and the toasted pecans, leaving a 1/2-inch border.

  7. 7

    Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal. Place seam-side down into a greased 9x5-inch loaf pan.

  8. 8

    Cover the pan loosely and let the loaf rise again until it crests about 1 inch above the rim of the pan.

  9. 9

    Preheat the oven to 350°F. Brush the top of the loaf with the beaten egg wash.

  10. 10

    Bake until the top is deep golden brown and the center registers 190°F on an instant-read thermometer, tenting loosely with foil after 20 minutes if browning too quickly.

  11. 11

    Cool the bread in the pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.

  12. 12

    Whisk together the powdered sugar, maple syrup, and milk until smooth, then drizzle over the cooled loaf before serving.