Go Back
–+ servings
Maple Pecan Apple Bread 1

Maple Pecan Apple Bread

This Maple Pecan Apple Bread transforms ordinary pantry staples into an extraordinary loaf that captures autumn's essence in every bite. Studded with tender apple chunks, crunchy pecans, and drizzled with a maple glaze that slowly melts into each slice, this bread bridges the gap between breakfast treat and decadent dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 325 kcal

Equipment

  • 9×5-inch loaf pan
  • Electric Mixer
  • Wire Rack
  • Parchment Paper

Ingredients
  

For the Bread

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter softened (or ½ cup coconut oil for dairy-free option)
  • 3/4 cup granulated sugar can reduce to ½ cup if preferred less sweet
  • 1/4 cup pure maple syrup the real stuff
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups apples diced (about 2 medium apples, Honeycrisp or Granny Smith work wonderfully)
  • 3/4 cup pecans chopped, lightly toasted
  • 2 tbsp apple cider or milk

For the Maple Glaze

  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1-2 tbsp milk or cream as needed for consistency
  • 1/4 cup pecans chopped, for topping

Instructions
 

  • Preheat your oven to 350°F (175°C) and position the rack in the center. Grease and flour a 9×5-inch loaf pan, or line with parchment paper for effortless removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly distributed.
  • Using an electric mixer, beat the softened butter, sugar, and maple syrup together until light and fluffy, about 2-3 minutes.
  • Beat in the eggs one at a time, then add the vanilla extract. Mix until just combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the apple cider or milk. Mix on low speed until just combined.
  • Gently fold in the diced apples and ¾ cup of chopped pecans.
  • Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Tent the bread with foil after 45 minutes if the top is browning too quickly.
  • While the bread cools, make the glaze by whisking together the powdered sugar, maple syrup, and enough milk to create a pourable consistency.
  • Once the bread has cooled in the pan for 20 minutes, transfer it to a wire rack. Drizzle with the maple glaze while the bread is still slightly warm and sprinkle with the remaining chopped pecans.

Notes

- Cutting parchment with "handles" that extend beyond the pan's sides makes lifting the finished bread out much easier.
- For extra depth of flavor, try toasting your spices in a dry pan for 30 seconds before adding them to the mix.
- The perfect glaze should coat the back of a spoon but still flow easily.
- The warmth helps the glaze penetrate slightly into the top of the bread for enhanced maple flavor.

Nutrition

Calories: 325kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 6gCholesterol: 52mgSodium: 185mgFiber: 2gSugar: 28g
Keyword Apple Bread, Maple Pecan, Fall Baking, Quick Bread, Autumn Recipe
Tried this recipe?Let us know how it was!