Maple Glazed Apple Pecan Bread
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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Every Fall, I am totally enamored by upstate New York. (For the record, Fall usually begins in late August/early September up here. Back in the south, Fall didn’t begin until early November…if we were lucky. But I digress.) The leaves begin turning all shades of vibrant reds, oranges and yellows. The evenings are crisp, and the dew sparkles in the chilly morning air. Aside from the amazing weather (and the return of college football!), one of my favorites parts of Fall is the apples. So many delicious apples…so little time!
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
Glazed Apple Pecan BreadThis 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:
Bacon-Wrapped Breadsticks with Queso
Swirled Cinnamon Bread
Stuffed Italian Bread
Chocolate Chip Zucchini Bread
Parmesan Garlic Monkey Bread
Glazed Apple Pecan Bread
Ingredients
For the Bread
- 6½ cups all-purpose flour divided
- 1½ Tbsp active dry yeast i.e. two ¼-oz. packets
- 2 tsp salt
- ½ cup dry milk
- 2¼ cups warm water
- 3 Tbsp butter softened
For the Apple Pecan Filling
- 2½ cups apples cut into ¾” cubes (~2-3 medium apples)
- 2 large eggs lightly beaten
- 1 cup pecans coarsely chopped
- ½ cup brown sugar
- 1½ Tbsp ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 1 Tbsp heavy cream or half-and-half
- 1 Tbsp maple syrup
Instructions
- 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.
Notes
“Apple pie plus pecans rolled up into a soft bread dough” ..and then that maple glaze – seriously – have mercy!!!! I’d brave the frigid 60 degree temps to trudge up there and get a slice of this! This loaf looks incredible! I would’ve been up past midnight trying to make this – and I think I have you beat in the age department 🙂 Hope you and Mrs Spiced have a wonderful weekend!
60 degree temps? Hah! We’ve had a last season heat spell here…supposed to be above 90 this week! So you’ll be right at home when you come up to share this bread with me. 🙂
I have to agree with Shashi “Apple pie plus pecans rolled up into a soft bread dough” dude you’re literally killing me here.
I had to laugh at the curling instructor sending you pictures of bread. I thought you guys were sliding stones not baking bread 😉
#WolfpackOrchards
Hey, there’s a reason why you can find shirts that say “My drinking team has a curling problem”! And we all know that a slice of apple pecan bread would be great alongside a festive Fall beer, right? 🙂
I would love a toasted pulled pork sandwich on this apple bread! It’s so interesting that you chop it all up, toss it in the pan, and let it rise again. I guess that’s what makes the cool design in there. And I’m all about that glaze on top too! I have a very strong desire now to go apple picking! Have a great weekend!
That’s what makes this bread so crazy fun to make! I’m usually so careful about making sure the bread looks perfect before it gets baked…but this one just gets chopped all willy-nilly before baking. That’s exactly what caused the fun design in the finished loaf! 🙂
Hi David! I just picked up a bag of apples to make a pie, but I’m sure there are plenty to make this too! I have Caramel Pecan Apple Butter that I add to my apple pies, along with extra pecans. I think a nice sharp Cheddar would make a good sandwich! 🙂 Have a great weekend!
Yes! You will definitely have apples left over…and I think some of them need to make their way into this bread. 🙂 And oh man, a good sharp cheddar would be great on this bread. Maybe a fun grilled cheese sandwich??
Okay,Laura is onto something here- Pulled Pork in this- I can already see my tastebuds dancing. I actually really love breads like these which aren’t the dessert breads- Purely to enjoy the way you do- With a bit (or a slab) of butter.
PS- Your pooch is one health nut. Greek yogurt for breakfast, apples as snacks. 😀
Haha…you’re right! That dog must be trying to keep his manly figure with the yogurt bits for breakfast and apples for lunch. Good memory, mate!
Oh wow this looks awesome! I’d be making grilled cheeses with this- apple and cheddar are irresistible together 🙂
You are totally right, Medha…this bread would be perfect for an awesome grilled cheese sandwich! Mmm…now I want that for lunch today. haha! 🙂
When we got to our first apple farm 3 years ago, we were so pumped that picked 2 large bags full of the apples. I guess not less that 40 pounds in total. Ha-ha, we were eating them for a few weeks. And never ever have I made so many apple things since that. I look forward to going to an orchard this September. Sure we’re not going to grab that many apples, but it’s time to sart planning the menu, right? And if I don’t succeed, I know I can always find some awesome apple ideas here. Like this bread! Well done, David!
I’m with ya here, Ben! We probably pick close to 40 pounds a year, too…although not all at once. I split it up into several different orchard runs. Our favorite variety is Honeycrisp…and I’m just waiting on the announcement from the orchard that the Honeycrisps are ready! 🙂
This looks so delicious….especially toasted! Anything with baked apples reminds me of fall!
Me, too, Kathy! I am so ready for apple season and crisp, cool Fall mornings! 🙂
OMG! This may be the bread that gets me baking with yeast again. It looks so good! My goal is at least one yeasted bread like this and cinnamon rolls. I’m trying. 🙂
Yes!! Break out that yeast, Tamara. Haha! I love your goals. 🙂 And check out that maple cinnamon roll recipe I posted a few weeks back. It’s a pretty easy one. Even my sister (who also hates yeast) totally made them!
yay apple season is almost here! this looks the perfect bread to get started with fall baking!
Heck yeah, Manali…time for Fall baking to kick into high gear! 🙂 (Now I just need that weather to start feeling like Fall…haha!)
Sadly there really are no seasons down here in SoCal, but one day I plan on hitting up the East Coast to see those leaves turn. It’s a quest! I did go back in April though for a DC wedding and saw the cherry blossoms recently. So cool.
Now about this apple bread… this is like a big apple cinnamon roll on steroids and baked in a pan! Plus I’m a sucker for a glaze and with the maple syrup, perfect.
Hmmm…sadly?? You have the best setup ever out there, Kevin! Although I guess there is something to be said for the turn of each season. We’re lucky in that way over here in New York. We get all 4 seasons…although summer is a bit short and winter is a bit long. But still, I like the change! You totally need to come over for leaf season…it’s a huge deal over here! I also want to see the cherry blossoms in DC, too. That’s on my bucket list!
Looks delicious. Love the apples inside. Yum! Pinning:)
Thank you so much, Ilona! This bread is super tasty if you toast it up for breakfast. 🙂