Stuffed with cinnamon, apples and pecans, this Maple Glazed Apple Pecan Bread is the perfect way to celebrate the arrival of apple season!
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We are literally surrounded by apple orchards up here. We head out almost every week to pick a huge bag of apples, and then we snack on those bad boys throughout the week. Apples for lunch. Apples for snack. Maximus (one of our dogs) has even developed an obsession for apples, and he comes around sniffing whenever he hears apples being chopped in the kitchen. I swear that dog has a 6th sense for apples!
Of course, I also love baking with these aforementioned apples. This recipe today actually comes from one of our friends that we met at the curling club last year. Back in the spring, I was lying in bed reading one of the Game of Thrones books. (It may have been 8:30pm…but then again, I wake up at 5:00 to go to the gym. I’m also an old man.) I heard my phone ding and I looked down to find a text message from our curling school instructor. I opened it up to find a picture of the most gorgeous and delicious looking bread ever. Like I kinda wanted to go down to the kitchen and make this bread. Who cares that it would’ve taken me until midnight…I wanted that bread. (I can be a little tired at the gym for the sake of apple pecan bread!)
Glazed Apple Pecan Bread
This Glazed Apple Pecan Bread is essentially apple pie plus pecans rolled up into a soft bread dough. But what makes it fun is that you chop the bread into all sorts of haphazard pieces after the first rise. Then just fill the bread pans with those pieces, let it rise again and then toss those loaves in the oven. The result is a loaf of bread that could rightfully be called Frankenbread. It’s apples, cinnamon and pecans all cobbled together into something delicious. Oh, and then the loaf is topped with a simple maple glaze.
My favorite way to eat this bread is lightly toasted with a little bit of butter. This isn’t really a dessert bread. It is sweet, but the yeasted dough base puts this Glazed Apple Pecan Bread firmly into the “sandwich-style bread” category. My wife suggested using this bread for pulled pork sandwiches. I mean, apples and pork do go well together, and we always have extra pulled pork in our freezer. I’ll have to give that a shot one of these days. Oh, and I think a peanut butter sandwich on this apple bread would be mighty tasty, too!
Kick off apple season with a loaf of this delicious Glazed Apple Pecan Bread!
Did you make a batch of this Glazed Apple Pecan Bread at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Happy baking!
Looking for more tasty bread recipes? Check out these other favorites:
Glazed Apple Pecan Bread
For the Bread
For the Apple Pecan Filling
- Grease and flour 2 8”x4” loaf pans; set aside.
- Using a countertop mixer fitted with the dough hook, add 3 cups of flour and all of the remaining ingredients (yeast, salt, dry milk, warm water and butter) to the bowl.
- Mix on medium-low speed for 2 minutes.
- Add remaining 3½ cups of flour 1 cup at a time, mixing after each addition until fully incorporated.
- Continue mixing on medium speed for 4-5 more minutes.
- Transfer the dough into a large greased bowl. Spray the top of the dough lightly with baking spray or olive oil; cover loosely with plastic wrap. Place in a warm (~85°F) location for one hour, or until dough has doubled in size. (Note: The dough is very loose and sticky at this stage.)
- Turn dough out onto floured countertop and press/roll dough into an 18” square. Let dough rest for 3-4 minutes. (Note: Feel free to use plenty of extra flour on the counter and on top of the dough to help press it into a large square. I used ~¼ cup of extra flour at this stage.)
- In a medium bowl, mix together the chopped apples, beaten eggs and pecans. Spread this mixture evenly across the top of the dough.
- Sprinkle the brown sugar and cinnamon evenly across top of the apple mixture.
- Fold the dough into thirds as if you were folding a letter. Pinch seams closed on ends.
- Chop the dough randomly into pieces ~1-2” in size. (Note: This step is messy. The pieces don’t need to be perfectly cut. Just be random with it and have fun!)
- Split the dough pieces evenly between the two prepared loaf pans. Each pan should be ~3/4 full.
- Spray tops of loaves lightly with olive oil or baking spray. Cover pans loosely with plastic wrap and place in a warm location for 45 minutes, or until dough has just begun to rise above edge of pan.
- Preheat oven to 375°F.
- Bake at 375°F for 40-45 minutes. (Note: Check the bread after 30 minutes. If the tops of the loaves appear to be browning too quickly, then just tent with aluminum foil.)
- Let bread cool in pan for 20 minutes and then turn loaves out onto cooling rack until fully cooled.
- Meanwhile, make the Glaze by whisking together all ingredients in a medium bowl.
- Drizzle Glaze over cooled loaves before slicing.