Description
Delight in this Easy Maple Pecan Bread, a moist and flavorful vegan loaf infused with warm cinnamon, pure maple syrup, and crunchy pecans. Perfectly sweetened and topped with a luscious maple glaze and toasted pecan topping, this bread is an ideal treat for breakfasts or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 270 g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Wet Ingredients
- 1 batch vegan buttermilk (see note 1)
- 100 g light brown sugar
- 120 ml pure maple syrup
- 120 g vegan Greek-style yogurt (see note 2)
- 80 ml olive oil (see note 3)
- 2 teaspoons vanilla extract
Mix-ins and Toppings
- 100 g pecans (chopped)
- 2 tablespoons vegan butter
- 3 tablespoons pure maple syrup
- 120 g powdered sugar
- 1 teaspoon dairy-free milk
- 1 tablespoon vegan butter (for topping)
- 2 tablespoons pure maple syrup (for topping)
- 50 g pecans (chopped, for topping)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil and line it with parchment paper, leaving an overhang on the sides to help with easy removal of the bread.
- Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder, cinnamon, and sea salt. Whisk to ensure even distribution and set the mixture aside for later use.
- Mix the wet ingredients: In a large mixing bowl, combine the vegan buttermilk, light brown sugar, pure maple syrup, vegan Greek-style yogurt, olive oil, and vanilla extract. Whisk these ingredients together until fully combined and smooth.
- Combine wet and dry: Add half of the dry ingredients to the wet ingredients and gently fold with a spatula. Then fold in the remaining dry ingredients along with the chopped pecans. Mix until just combined, making sure there are no visible streaks of flour but avoiding overmixing to keep the bread tender.
- Assemble: Pour the batter into the prepared loaf pan. Place the pan on a baking sheet or aluminum tray for stability. Optionally, lightly oil a butter knife and run it through the middle of the batter to encourage a clean crack during baking.
- Bake: Bake for 55-65 minutes. At around 55 minutes, insert a toothpick or knife into the center of the loaf; it should come out clean with only a few crumbs attached. If not done, continue baking in 5-minute increments until fully baked and the top is golden brown.
- Cool: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This prevents sogginess and ensures the loaf sets well.
- Make the glaze: In a saucepan over medium heat, melt the vegan butter, stirring constantly for about 5 minutes, until it turns golden brown and develops a nutty aroma. Be careful not to burn it.
- Add glaze ingredients: Stir in the pure maple syrup, powdered sugar, and non-dairy milk to the browned butter. Whisk the mixture until smooth and glossy. Drizzle this glaze evenly over the cooled loaf.
- Prepare pecan topping: In a small saucepan, melt the vegan butter, then add the maple syrup and chopped pecans. Toss and toast the pecans for 2-3 minutes to coat and slightly caramelize. Remove from heat and let cool for 10-15 minutes before sprinkling them over the glazed loaf to finish.
Notes
- Note 1: Vegan buttermilk can be made by adding 1 tablespoon of apple cider vinegar or lemon juice to 240 ml of unsweetened plant-based milk; let it sit for 5-10 minutes until curdled.
- Note 2: Use a thick, creamy vegan Greek-style yogurt such as almond or coconut-based for best results.
- Note 3: Olive oil adds a fruity richness, but you can substitute with another neutral oil if preferred.
- Make sure not to overmix the batter to ensure a tender crumb.
- The glazing butter must be browned carefully to avoid burning, as it cooks quickly.
- The loaf pan should be well lined and greased to prevent sticking and ensure easy removal.
