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Moist and flavorful pecan bread recipe made with maple syrup and toasted pecans. This easy quick bread recipe is perfect for fall and the holidays.
Why You’ll Love This Pecan Bread
This pecan bread is moist and full of flavor. The maple syrup and brown sugar give it a hearty sweetness, and the crunchy pecans add the perfect texture. I used my stand mixer to make the batter, but it’s easy to mix by hand too. The recipe makes small loaves, so I shared a couple with a friend and kept a few for us to enjoy. It’s delicious with a cup of coffee, makes a thoughtful gift, or can be served as a simple fall dessert with a dip of ice cream.
Ingredients You’ll Need
Everything on the ingredient list is a pantry staple, with the exception of the sour cream, maple syrup, and pecans. So pick those up during your next trip to the grocery store and you’ll be ready to go! Make sure to use pure maple syrup and not pancake syrup.
Step-By-Step Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, or a large mixing bowl, add the brown sugar, maple syrup, sour cream, eggs, and vanilla.
- Mix until all is combined. Scrape the sides and bottom of bowl. (If not using a stand mixer, a hand mixer will work.)
- Add melted butter and mix again.
- In a separate bowl, add the all purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
- Add the dry ingredients to the wet ingredients all at once.
- Fold in the pecans. Mix just until everything is combined, scraping the bowl. Do not overmix.
- Divide the batter into 4 prepared small loaf pans. (I prepare my baking pans with Baker’s Joy.)
- Bake for 25 minutes. Loaves are done when a knife inserted in center comes out clean.
- Cool in pans for 5 minutes, then remove.
Tips for the Best Pecan Bread
- Toast the pecans. A quick toast in the oven or on the stovetop brings out the natural oils in the nuts and deepens their flavor. Let them cool before folding into the batter.
- Choose small baking pans. Instead of one large loaf pan, bake the batter in smaller pans. The loaves bake more evenly, are less likely to sink in the center, and are just the right size for sharing or gifting.
- Scoop the batter. Using a large cookie scoop makes it easy to divide the batter evenly between the pans without making a mess. It also helps ensure all the loaves bake at the same rate.
- Check early for doneness. Smaller loaves bake faster than a traditional 9×5 loaf. Begin testing with a toothpick a little earlier than you think. When it comes out clean or with just a few crumbs, the bread is ready.
- Store or freeze for later. Keep the loaves in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months.
FAQ’s
This pecan bread is one of those recipes you’ll want to make again and again. It’s easy, full of cozy fall flavor, and just the right size for sharing. Whether you enjoy a slice with your morning coffee, package up a loaf for a friend, or tuck a few away in the freezer for later, it’s a treat that fits beautifully into the season.
Shop + Source
- Set of small loaf pans
- KitchenAid mixer
- Small baking sheets (quarter sheet)
- Wood measuring cups
Maple Pecan Bread Recipe
Ingredients
- 1/2 cup light brown sugar
- 1/2 cup pure maple syrup
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup butter (1 stick melted and cooled)
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (decrease to 1/4 teaspoon if using salted butter)
- 1 teaspoon ground cinnamon
- 1 cup pecans (roasted if desired)
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, or a large mixing bowl, add the brown sugar, maple syrup, sour cream, eggs, and vanilla.
- Mix until all is combined. Scrape the sides and bottom of bowl. (If not using a stand mixer, a hand mixer will work.)
- Add melted butter and mix again.
- In a separate bowl, add the all purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
- Add the dry ingredients to the wet ingredients all at once.
- Fold in the pecans. Mix just until everything is combined, scraping the bowl. Do not overmix.
- Divide the batter into 4 prepared small loaf pans. See notes for loaf pan size. (I prepare my baking pans with Baker's Joy.)
- Bake for 25 minutes. Loaves are done when a knife inserted in center comes out clean.
- Cool in pans for 5 minutes, then remove.
Notes
- My bread pans measure 5.5 x 3 x 2.25 inches.
- Each small loaf yields about 8 slices.
- A large cookie scoop is helpful to add the batter to the pans.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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I was so excited to make this. I made it yesterday and it was so delicious! My husband, who is not usually a maple fan, really liked it! Thank you for another yummy recipe.
I can’t get the recipe to change to 2 loaves when I go to print it.
Hi Connie…the loaves are small. If you want to make two small loaves, decrease the number of slices from 32 to 16 on the print page.
Looks undeniably scrumptious! My mouth is watering just thinking about the flavor profile! Ann, I’m unable to consume wheat-based products. Any chance you’ve tested your maple pecan bread recipe with gluten free flour? Thank you!