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Maple Pecan Bread with Cinnamon Drizzle

by Lakeshore Bakes
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Maple Pecan Bread with Cinnamon Drizzle – must I say more? This bread features a pecan maple “caramel” mixed into the dough, sweetened with local maple syrup and cinnamon. Topped with an optional (but highly recommended) simple cinnamon, maple glaze. A perfect fall treat for breakfast or dessert.

The combination of pecans, maple syrup and cinnamon makes your kitchen smell of fall and Thanksgiving. The butter in the dough keeps it moist and rich in flavor. The easy cinnamon glaze ties it together and takes it from comforting breakfast bread to a cozy fall treat. And besides making the quick pecan “caramel”, everything else can be made in one bowl. 

Ingredients

Michigan (my home state) doesn’t mess around when it comes to maple syrup and I’m always looking for different local varieties. It is one of my favorite breakfast ingredients. When in the mood, I top any sweet breakfast dish with maple syrup. Especially during fall, it felt very fitting to use it as a key ingredient for this recipe. The combination of maple syrup and pecans screams cozy fall. What makes this bread special is instead of plain pecans mixed in the dough, it’s more of a sticky, pecan caramel layered throughout. And to top it off is an easy cinnamon glaze.

When I was younger, my grandma and I would spend a lot of time baking and cooking together, I even have a Cinnamon bread that was inspired by her. But our favorite one to make was a Pumpkin bread, this one just has MORE chocolate. 

How to make Maple Pecan Bread with Cinnamon Glaze

  1. Maple Pecan “Caramel” – Combine ingredients and bring to a soft simmer for at least 6-8 minutes until thicker and sticky. Refrigerate until ready to use. 
  2. Mix – Combine melted butter, sugar and maple syrup. Stir the milk, 2 eggs and vanilla. Add baking powder, cinnamon and salt. Mix until combined. Add the flour and mix until incorporated completely. 
  3. Divide – Alternate batter and pecan caramel into the prepared bread pans and swirl it all together.
  4. Bake – Until golden brown and a toothpick comes out clean. Cool for at least 15 before serving. 
  5. Glaze – Once bread is cooled drizzle the easy cinnamon glaze on top and enjoy!

Tips and tricks

  1. Refrigerate the pecan caramel to ensure it wont sink to the bottom of the dough.
  2. If you’re not feeling the cinnamon glaze I recommend a little drizzle of more maple syrup. 

Happy Baking!

If you’re a bread lover like me, you’ll love these!

If you do try this Maple Pecan Bread with Cinnamon Glaze, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy Baking!

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Maple Pecan Bread with Cinnamon Drizzle

  • Author: Lakeshore Bakes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 Loaves 1x
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Description

Maple Pecan Bread with Cinnamon Drizzle will have you going back for another slice: it’s comforting, sweet and nutty. A perfect fall treat!

Ingredients

Units Scale
  • 2 sticks melted unsalted butter
  • 2/3 cup granulated sugar
  • 2/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 2/3 cup regular or non dairy milk
  • 4 eggs
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

Sticky “Caramel” Pecans

  • 2 cups chopped pecans
  • 2/3 cup maple syrup
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Cinnamon Glaze

  • 2 cups powdered sugar
  • 6 tablespoons regular or non dairy milk
  • 2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F. Grease two 9×5 loaf pans with butter or use parchment paper. Set aside.
  2. To make the pecan caramel start by combining the chopped pecans, butter,maple syrup, vanilla and salt together over medium heat. Simmer for 6-8 minutes until it starts thickening up. Place in fridge while you work through steps 3 and 4. 
  3. In a large mixing bowl, whisk the melted butter, sugar and maple syrup until fully combined. Add the milk, eggs and vanilla. Stir to combine. 
  4. Add the baking powder, cinnamon and salt. Mix until combined. Add the flour and mix until incorporated completely. 
  5. Divide half of the batter into both pans. Top with pecan caramel and swirl it in with a knife or chopstick. Repeat the process and finish with swirling the remaining pecan caramel. Bake for 45-50 minutes or until center is set. Cool for at least 15 minutes before removing from the pan. 
  6. Optional: Make the cinnamon glaze by combining powdered sugar, milk, maple syrup, cinnamon and a pinch of salt. Drizzle over cooled bread and enjoy!

Notes

  • Refrigerate the pecan caramel to ensure it wont sink to the bottom of the dough.
  • If you’re not feeling the cinnamon glaze I recommend a little drizzle of more maple syrup. 
  • Prep Time: 20
  • Cook Time: 50

Did you make this recipe?

Share a photo and tag us @lakeshorebakes + #lakeshorebakes – Can’t wait to see what you’ve made!

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