Maple Pecan Bread Recipes

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
• In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
• In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
• Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, mix flour, yeast and 1 1/2 teaspoons salt on low speed to blend. Add eggs, 2 tablespoons syrup and 3 tablespoons warm water, and beat on low speed until the mixture comes together. Switch to the dough hook and beat on low speed. While beating, add 3/4 cup/1 1/2 sticks softened butter, a few pieces at a time, until fully incorporated. Continue beating, scraping bowl and hook occasionally, until dough is smooth and elastic, about 10 minutes. (If the dough doesn't come together easily after a few minutes and remains shaggy, dry, or tough, add warm water, 1 tablespoon at a time, until the dough forms a smooth, soft ball.)
• Lightly butter a large bowl. Turn dough into bowl, cover with a clean kitchen towel and let rise in a warm spot until doubled in bulk, about 1 1/2 hours. Gently press the dough down. If it feels very soft or greasy, cover tightly with plastic wrap and refrigerate until slightly firmer, about 15 minutes and up to 1 day.
• When ready to assemble, melt remaining 8 tablespoons butter in a large saucepan over medium heat. Cook, stirring with a wooden spoon, until dairy solids turn golden brown and butter smells nutty. While stirring, add remaining 1/2 cup maple syrup and 1 teaspoon salt in a steady stream. Bring to a boil, stirring, then remove from the heat.
• Mix sugar and cinnamon in a medium bowl. Butter a 10-inch Bundt or tube pan. Turn dough out onto a clean work surface and roll into a 2-inch thick rope. Cut into 8 even pieces, then cut each of those pieces into 8 pieces for 64 pieces total.
• Gently roll a piece into a ball and drop in cinnamon sugar. Repeat until you have a single layer of balls at the bottom of the bowl. Shake the bowl to evenly coat the balls with the cinnamon sugar. Put the sugared balls in the pan and repeat until you have a single layer in the pan. Scatter some pecans all around. Repeat until all the balls and pecans are in the pan. Drizzle the brown butter syrup all along the sides of the pan and over the top of the balls. Cover with a clean kitchen towel and let rise until puffed and an inch away from the top of the pan, 30 to 45 minutes.
• Heat oven to 350 degrees. Uncover pan and bake until golden brown on top, 35 to 40 minutes. Put pan on a wire rack and let stand for 5 minutes. Center a large plate over the pan, grip the plate and pan together, and quickly and carefully flip both together. Carefully lift off the pan. Serve hot, warm or at room temperature.

Steps:

• Preheat oven to 350°F
• Grease bottom or parchment paper line an 8 x 4-inch or a 9 x 5-inch loaf pan, or 2 (6 x 3-inch) small loaf pans.
• With a wooden spoon, mix together all ingredients (except pecans and Maple Glaze) in a large bowl; stir until combined.
• Stir in 1/2 cup pecans. Pour into prepared loaf pan(s).
• Bake larger size loaves in preheated oven for 55 to 65 minutes, or if making smaller size loaves, bake loaves for 35-40 minutes, or until toothpick inserted in center comes out clean.
• Cool loaf(s) for 10 minutes in pan(s).
• Remove loaf(s) from pan, and cool on wire rack.
• Cool completely, about 2 hours.
• Instructions for Maple Glaze: Mix all ingredients until smooth and thin enough to drizzle over loaf(s).
• Drizzle top(s) with Maple Glaze. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

Steps:

• sift dry ingredients
• toss nuts in flour.
• combine wet add to dry.
• stir just until moistened
• pour batter into9x5 greased bread pan.
• bake 350 55 minutes until done.
• wrap in saran wrap when cool for a day.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

Steps:

• In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool.