Vegan Maple Pecan Bread
A tender, plant-based loaf bursting with maple, cinnamon, and toasted pecans. Egg-free and dairy-free, this easy bread is perfect for breakfast, snacks, or dessert. Drizzled with a nutty maple glaze and topped with candied pecans, it’s naturally sweet, wholesome, and satisfying.
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 loaf pan (1-pound)
- Parchment paper (for lining pan)
- Aluminum tray or baking sheet
- Spatula
- Saucepan
Ingredients
For the Bread:
- 270 g 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 cup vegan buttermilk
- 100 g ½ cup light brown sugar
- 120 ml ½ cup pure maple syrup
- 120 g ½ cup vegan Greek-style yogurt
- 80 ml ⅓ cup olive oil
- 2 teaspoons vanilla extract
- 100 g 1 cup chopped pecans
Maple Glaze:
- 2 tablespoons vegan butter
- 3 tablespoons pure maple syrup
- 120 g 1 cup powdered sugar
- 1 teaspoon dairy-free milk
Candied Pecan Topping:
- 1 tablespoon vegan butter
- 2 tablespoons pure maple syrup
- 50 g chopped pecans
Instructions
- Prepare Oven and Pan: Preheat your oven to 160°C (320°F) for fan-forced or 180°C (356°F) for conventional ovens. Lightly grease a 1-pound loaf pan with a small amount of oil, making sure every corner is coated to prevent sticking. Line the pan with parchment paper, leaving an overhang on both sides. This overhang will make it easy to lift the bread out once it’s baked.
- Combine Dry Ingredients: In a medium-sized bowl, sift together all-purpose flour, baking powder, ground cinnamon, and sea salt. Sifting ensures there are no lumps and helps incorporate air for a lighter loaf. Once sifted, whisk the mixture gently to blend all ingredients evenly. Set this bowl aside—you’ll be combining it with the wet ingredients in the next step.
- Mix Wet Ingredients: In a large mixing bowl, pour in the vegan buttermilk, light brown sugar, maple syrup, vegan yogurt, olive oil, and vanilla extract. Using a whisk, combine these ingredients thoroughly until the mixture is smooth and creamy. Make sure the sugar has mostly dissolved, and there are no streaks of yogurt or oil separating from the mixture. This creates a uniform batter that will bake evenly.
- Incorporate Dry Ingredients: Take half of the dry flour mixture and fold it gently into the wet ingredients using a spatula. Use a light hand to avoid overmixing, as overmixing can make the bread dense. Once partially combined, add the remaining dry mixture and fold carefully until there are no visible streaks of flour.
- Fold in Pecans: Gently fold in the chopped pecans into the batter. Make sure the nuts are evenly distributed without overmixing. These pecans add texture, crunch, and healthy fats to the loaf. Stop folding once the batter is uniform.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula. For a professional-looking crack in the middle of the loaf, dip a butter knife in a little oil and run it down the center of the batter. This step is optional but helps the bread bake more evenly and create a classic homemade look.
- Bake the Bread: Place the loaf pan on top of an aluminum tray or baking sheet to catch any potential drips. Bake for 55–65 minutes. Check for doneness at the 55-minute mark by inserting a toothpick or knife into the center. It should come out clean or with just a few crumbs attached. If not fully baked, continue checking every 5 minutes. The top should be a golden-brown color.
- Cool the Loaf: Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully lift it using the parchment overhang and transfer it to a cooling rack. Allow the loaf to cool completely before adding any glaze or topping. Cooling ensures that the bread sets properly and prevents the glaze from melting into the loaf.
- Make the Maple Glaze: In a small saucepan over medium heat, melt the vegan butter, stirring constantly for about 5 minutes until it turns golden brown and emits a nutty aroma. Be careful not to burn it. Remove the pan from heat and whisk in maple syrup, powdered sugar, and dairy-free milk until smooth and glossy. Drizzle this glaze evenly over the cooled bread using a spoon or small whisk.
- Prepare Candied Pecan Topping: In another small saucepan, melt vegan butter over medium heat. Add maple syrup and chopped pecans, tossing constantly for 2–3 minutes until the pecans are lightly toasted and coated in a shiny glaze. Remove from heat and allow to cool for 10–15 minutes. Sprinkle these candied pecans over the glazed bread for a beautiful, crunchy finishing touch.
- Serve and Store: Once glazed and topped with pecans, slice the loaf and serve as a delicious breakfast, snack, or dessert. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze individual slices for up to 2 months, wrapping them tightly in parchment or foil.
Notes
- Baking Pan Choice: Use a 1-pound loaf pan for even baking; a slightly larger pan may yield a thinner loaf that bakes faster.
- Mixing Technique: Always fold the batter gently to avoid overmixing, which can make the bread dense.
- Nut Variations: Pecans can be swapped for walnuts or almonds for a slightly different flavor profile.
- Maple Glaze Timing: Apply the glaze only once the loaf is fully cooled to prevent it from soaking into the bread.
- Vegan Substitutions: Non-dairy yogurt, applesauce, or vegan sour cream can be used interchangeably depending on availability.
