Description
This easy Maple Pecan Bread features comforting flavors of maple, brown sugar, and cinnamon, enhanced with a rich brown butter maple glaze and a candied pecan topping. Perfectly moist, eggless, and dairy-free, this loaf is ideal for enjoying with a cup of coffee or tea.
Ingredients
Bread
- 270 g (2 ¼ cups) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 batch (1 cup) vegan buttermilk (see note 1)
- 100 g (½ cup) light brown sugar
- 120 ml (½ cup) pure maple syrup
- 120 g (½ cup) vegan Greek-style yogurt (see note 2)
- 80 ml (⅓ cup) olive oil (see note 3)
- 2 teaspoon vanilla extract
- 100 g (1 cup) pecans, chopped
Maple Icing
- 2 tablespoon vegan butter
- 3 tablespoons pure maple syrup
- 120 g (1 cup) powdered sugar
- 1 teaspoon dairy-free milk
Pecan Topping
- 1 tablespoon vegan butter
- 2 tablespoons pure maple syrup
- 50 g pecans, chopped
Instructions
- Prepare the oven and pan: 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 for easy removal.
- Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, cinnamon, and sea salt. Whisk to combine and set aside to ensure even distribution of leavening and spices.
- Mix wet ingredients: In a large mixing bowl, whisk together the vegan buttermilk, light brown sugar, maple syrup, vegan Greek-style yogurt, olive oil, and vanilla extract until smooth and combined.
- Combine wet and dry ingredients: Add half of the dry ingredients to the wet mixture and fold gently using a spatula. Then fold in the remaining dry ingredients and chopped pecans carefully, mixing just until there are no streaks of flour visible to avoid overmixing and toughening the loaf.
- Assemble the batter: Pour the batter into the prepared loaf pan. Place the pan on an aluminum tray or baking sheet. Optionally, dip a butter knife in olive oil and run it through the center of the batter to create a slit that helps the loaf crack nicely while baking.
- Bake the bread: Bake for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick or knife into the center; it should come out clean or with just a few moist crumbs. If it’s not done, continue baking in 5-minute increments until fully baked. The top will be golden brown and the loaf will have risen.
- Cool the loaf: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely before glazing.
- Make the maple glaze: In a saucepan over medium heat, melt the vegan butter and stir constantly for about 5 minutes until it becomes golden brown with a nutty aroma. Remove from heat, then whisk in maple syrup, powdered sugar, and dairy-free milk until smooth. Drizzle the glaze evenly over the cooled loaf.
- Prepare pecan topping: Melt vegan butter in a saucepan, add maple syrup and chopped pecans, then toss and toast them over medium heat for 2-3 minutes until glossy and slightly toasted. Remove from heat, let cool for 10-15 minutes, then scatter the candied pecans on top of the glazed loaf.
Notes
- Note 1: To make vegan buttermilk, combine 1 cup plant-based milk with 1 tablespoon vinegar or lemon juice and let it sit for 5-10 minutes until curdled.
- Note 2: Vegan Greek-style yogurt adds creaminess and moisture; use coconut or soy-based varieties as preferred.
- Note 3: Olive oil gives a mild fruity flavor, but you can substitute with any neutral oil like avocado or canola if preferred.
