Maple Pecan BreadA soft,

Ingredients (makes 1 standard 9×5-inch loaf)

Dough

• 3 cups (360 g) bread flour (or all-purpose)
• ¼ cup (50 g) granulated sugar or light brown sugar
• 2¼ tsp (7 g) instant yeast
• 1 tsp salt
• ¾ cup (180 ml) whole milk, warmed to ~110°F / 43°C
• ¼ cup (60 ml) pure maple syrup
• 1 large egg, room temperature
• 4 Tbsp (56 g) unsalted butter, softened
• 1 cup (110–120 g) chopped pecans (toasted if you like)
• Optional but recommended: ½–1 tsp maple extract for stronger maple flavor

Topping

• ½–¾ cup whole pecan halves
• 2–3 Tbsp pure maple syrup (for brushing)
• Optional glaze: ½ cup powdered sugar + 1–2 Tbsp maple syrup + splash of milk

Instructions

1. Make the dough
   In the bowl of a stand mixer (or large mixing bowl), whisk together flour, sugar, yeast, and salt.
   Add the warm milk, maple syrup, egg, and softened butter. Mix on low until a shaggy dough forms, then knead with the dough hook (or by hand) for 6–8 minutes until smooth and slightly tacky.
   Add the chopped pecans in the last 1–2 minutes of kneading so they distribute evenly.
2. First rise
   Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours.
3. Shape
   Gently deflate the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
   Press the whole pecan halves attractively on top (they will stick better after the next rise or once you brush with syrup).
4. Second rise
   Cover and let rise until the dough crowns about 1 inch above the pan rim, 45–75 minutes.
   Preheat oven to 350°F (175°C) during the last 20 minutes of rising.
5. Bake
   Bake for 30–40 minutes, until deep golden and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if the top is browning too quickly.
6. Finish
   Immediately brush the hot loaf generously with maple syrup (this creates the glossy look and helps the pecans adhere).
   Optional: once slightly cooled, drizzle with the simple maple glaze.
   Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Tips

• Toast the chopped pecans first for deeper flavor.
• For an even softer, milk-bread-like crumb, you can replace 2–3 Tbsp of the milk with heavy cream.
• The loaf keeps well for 3–4 days at room temperature (wrap tightly) or freezes beautifully.
• Delicious toasted with butter, or made into French toast the next day.

Enjoy — it smells incredible while baking! Want the garlic-parmesan pull-apart, Nutella brioche, or cinnamon-raisin versions next? Just say the word.