Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 oz (170 g) thick-cut bacon, cut in 1/2-inch pieces
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
- 2 large eggs
- 1/2 cup (120 ml) pure maple syrup
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 1/2 cup (120 ml) buttermilk
- 1 tsp vanilla extract
- 3/4 cup (90 g) confectioners’ sugar
- 2 to 3 tbsp pure maple syrup (for glaze), plus 1–2 tsp milk as needed
Do This
- 1) Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with a parchment sling.
- 2) Cook bacon in a skillet over medium heat until crisp, 8–10 minutes. Drain on paper towels and cool.
- 3) Whisk dry: flour, baking powder, baking soda, cinnamon, and salt.
- 4) Whisk wet: eggs, maple syrup, brown sugar, melted butter, buttermilk, and vanilla.
- 5) Stir dry into wet just to combine. Fold in 3/4 of the bacon.
- 6) Bake 55–65 minutes until a tester comes out with a few moist crumbs (200–205°F inside). Cool, glaze (powdered sugar + maple), and top with remaining bacon.
Why You’ll Love This Recipe
- Sweet-salty balance: maple syrup and crisp bacon make every slice irresistible.
- Tender, moist crumb with warm cinnamon aroma—no mixer required.
- Simple pantry ingredients and one bowl for wet/one for dry for easy cleanup.
- Perfect for brunch, gifting, or a make-ahead breakfast treat.
Grocery List
- Produce: Optional: 1 orange (for zest garnish)
- Dairy: 2 large eggs; unsalted butter; buttermilk
- Pantry: Thick-cut bacon; all-purpose flour; baking powder; baking soda; fine salt; ground cinnamon; light brown sugar; pure maple syrup; vanilla extract; confectioners’ sugar; nonstick spray or extra butter for the pan; optional chopped pecans
Full Ingredients
For the bacon
- 6 oz (170 g) thick-cut bacon, cut into 1/2-inch pieces
For the loaf batter
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) pure maple syrup (Grade A or B)
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (113 g) unsalted butter, melted and cooled slightly
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 tsp vanilla extract
- Optional: 1/2 cup (55 g) chopped pecans, toasted
For the maple glaze
- 3/4 cup (90 g) confectioners’ sugar
- 2 to 3 tbsp pure maple syrup
- 1 to 2 tsp milk or buttermilk, as needed for consistency
- Pinch fine salt
- Optional: 1/8 tsp ground cinnamon
Step-by-Step Instructions
Step 1: Prep the pan and oven
Heat the oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan, then line it with a parchment sling, leaving overhang on the long sides for easy removal. Lightly grease the parchment as well.
Step 2: Crisp the bacon
Place the bacon pieces in a cold skillet set over medium heat. Cook, stirring occasionally, until the fat renders and the bacon is deeply crisp, 8 to 10 minutes. Transfer to a paper towel–lined plate to drain and cool completely. You will use most of it in the batter and save a little for garnish.
Step 3: Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined and aerated.
Step 4: Mix the wet ingredients
In a separate medium bowl, whisk the eggs, maple syrup, and brown sugar until smooth and slightly thickened, about 30 seconds. Whisk in the melted butter, buttermilk, and vanilla until fully combined and glossy.
Step 5: Combine and fold
Pour the wet mixture into the dry. Use a spatula to fold just until no dry patches remain. Fold in about 3/4 of the cooled bacon (and pecans, if using), reserving the rest for finishing. Do not overmix; the batter should be thick and slightly lumpy.
Step 6: Fill the pan and bake
Scrape the batter into the prepared pan and smooth the top. Bake on the center rack for 55 to 65 minutes, or until a tester inserted near the center comes out with a few moist crumbs and the internal temperature reads 200 to 205°F (93 to 96°C). If the top is browning too quickly at the 40-minute mark, tent loosely with foil.
Step 7: Cool the loaf
Cool in the pan for 15 minutes. Lift out using the parchment overhang and transfer to a wire rack. Cool until just barely warm to the touch, about 30 minutes more. This helps the crumb set so slices are clean.
Step 8: Glaze and finish
Whisk the confectioners’ sugar, maple syrup, a pinch of salt, and 1 to 2 teaspoons milk to make a thick but pourable glaze. Drizzle over the warm (not hot) loaf, letting it run naturally down the sides. Sprinkle the reserved crisp bacon over the glaze so it adheres. Let the glaze set for 10 minutes before slicing.
Pro Tips
- Measure flour by weight or fluff, spoon, and level to avoid a dense loaf.
- Use room-temperature eggs and buttermilk so the melted butter does not seize.
- For maximum bacon crunch, keep some bacon for topping after glazing rather than baking it all into the loaf.
- Rotate the pan halfway through baking for even color.
- A digital thermometer takes out guesswork—aim for 200 to 205°F in the center.
Variations
- Maple-pecan: Fold in 1/2 cup toasted chopped pecans for nutty crunch.
- Spiced maple: Add a pinch (1/8 tsp) cayenne or black pepper to the dry mix for a subtle warm finish.
- Orange-maple: Stir 1 tsp finely grated orange zest into the wet ingredients for bright citrus notes.
Storage & Make-Ahead
Store the loaf covered at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, wrap slices individually and freeze up to 2 months; thaw at room temperature or rewarm in a 300°F (150°C) oven for 8 to 10 minutes. To keep bacon bits crisp, add a few fresh crumbles on top after reheating, if desired.
Nutrition (per serving)
Approximate for 1 of 12 slices: 350 calories; 15 g fat (7 g saturated); 46 g carbohydrates; 25 g sugars; 6 g protein; 1 g fiber; 360 mg sodium. Values are estimates and will vary with brands and portion size.
