Similar to my date and walnut loaf, this easy pecan loaf is quick to make and uses basic ingredients many of which are pantry staples.
🧾 Ingredients
Here's everything you need to make this pecan maple loaf:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Pure Maple Syrup: Use good-quality pure maple syrup without added ingredients.
- Vegan Buttermilk: A simple mixture of soy milk and apple cider vinegar following this homemade buttermilk recipe. You can also use oat milk or almond milk if needed.
- Vegan Greek Yogurt: I use Greek-style soy protein yogurt by Alpro. You can also opt for a vegan sour cream, thick coconut yogurt, or even mashed ripe bananas to make banana pecan bread!
- Olive Oil: I use EVOO but if you want a more neutral base use a vegetable oil such as sunflower or canola oil.
- Light Brown Sugar: I like to use light muscovado, but you could probably swap in coconut sugar too.
- Vegan Unsalted Butter: This is used to toast the pecan topping and in the brown butter glaze. Use block-style butter for the best buttery flavor and ensure it browns when melted.
🔪 Instructions
Here are step-by-step images showing how to make this easy quick bread recipe. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the vegan buttermilk, brown sugar, maple syrup, yogurt, olive oil, and vanilla extract to a large bowl. Whisk until combined.
Step 2: Add half of the dry ingredients (all-purpose flour, baking powder, cinnamon, and sea salt) to the wet ingredients and carefully fold with a spatula. Fold in the remaining dry ingredients and the chopped pecans.
Step 3: Pour the pecan bread batter into the prepared bread pan. Dip a butter knife in some more olive oil and run it through the center of the loaf. This will encourage it to crack down on the center of the bread when baked.
Step 4: Place the pan on top of an aluminum tray or baking sheet. Bake for 55-65 minutes in a preheated oven. The loaf will rise and the top will be golden brown.
Step 5: Brown the vegan butter as per the recipe card below and whisk in the other glaze ingredients (maple syrup, powdered sugar, and non-dairy milk) until smooth. Drizzle the glaze on top of the cooled loaf.
Step 6: Melt the butter in a saucepan and add the maple syrup and pecans. Toss and toast them for 2-3 minutes. Remove from the heat and let cool for 10-15 minutes before adding on top of the loaf.
💭 Recipe Tips
Do not be tempted to overmix! Fold the ingredients only until there are no visible pockets or streaks of flour.
Bake on a baking sheet (aluminum if possible) as this will help the loaf to bake from underneath, and more evenly.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Don't let it rest in the pan for longer as condensation will build up between the cake and pan which could create a soggy base!
💬 FAQs
Place the cooled bread in a sealed container or cover it tightly with plastic wrap. It will keep at room temperature for up to 4 days, or in the fridge for a week.
For sure! I recommend slicing it into servings first, then either placing them in an airtight container separated by sheets of parchment paper or wrapping them individually in plastic wrap.
I personally have not tried it, but if you do want to try it I would suggest an all-purpose cup-for-cup GF flour to mimic the AP flour in the recipe.
🍞 More Bread Recipes
📖 Recipe
Description
Ingredients
- 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
- Mix the dry ingredients: To a medium bowl, sift the flour, baking powder, cinnamon, and salt. Whisk to combine and set aside.
- Mix the wet ingredients: To a large mixing bowl add the vegan buttermilk, brown sugar, maple syrup, yogurt, olive oil, and vanilla. Whisk until combined.
- Combine wet and dry ingredients: Add half of the dry ingredients to the wet ingredients and carefully fold with a spatula. Fold in the remaining dry ingredients and the chopped pecans until there are no visible pockets or streaks of flour. Do not be tempted to overmix!
- Assemble: Add the batter to the prepared loaf pan. Place the pan on top of an aluminum tray or baking sheet. Optionally, dip a butter knife in some more olive oil and run it through the center of the loaf. This will help the loaf to crack in the center once it bakes.
- Bake: Bake for 55-65 minutes. The loaf will rise and the top will be golden brown. Check the cake is done at the 55-minute mark by piercing it with a toothpick or a knife, the knife should come out clean with just a few visible crumbs. Continue to bake in 5-minute increments as and if needed until baked through
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Once the loaf is completely cool, transfer it to a tray or sheet of parchment paper.
- Make the glaze: Add the vegan butter to a saucepan over medium heat. Constantly stir the mixture for approximately 5 minutes, until the butter turns a golden brown color with a nutty buttery aroma. Do not leave it on the heat any longer as it will burn very quickly.
- Add the maple syrup, powdered sugar, and non-dairy milk to the browned butter and whisk until smooth. Drizzle the glaze on top of the cooled loaf.
- Pecan topping: Melt the butter in a saucepan and add the maple syrup and pecans. Toss and toast them for 2-3 minutes. Remove from the heat and let cool for 10-15 minutes before adding on top of the loaf.
Notes
- Vegan Buttermilk: Use this buttermilk recipe.
- Greek-Style Yogurt: Sub with soy yogurt, vegan sour cream, or unsweetened applesauce.
- Olive Oil: Or neutral oil like canola (rapeseed oil) or sunflower oil.
Nutrition
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