Maple Pecan Cornbread Loaf

Why You’ll Love This Recipe

• Maple-forward sweetness that feels dessert-leaning yet not cloying.
• Toasted pecans throughout add buttery crunch in every bite.
• Tender, moist crumb thanks to buttermilk and sour cream.
• Simple pantry ingredients; one bowl for wet, one for dry.

Grocery List

• Produce: None
• Dairy: Buttermilk, unsalted butter, eggs, sour cream or Greek yogurt
• Pantry: Yellow cornmeal, all-purpose flour, pure maple syrup, baking powder, baking soda, fine salt, ground cinnamon, vanilla extract, pecans, turbinado sugar (optional), parchment

Full Ingredients

For the pecan–maple cornbread loaf

• 1 cup (150 g) medium-grind yellow cornmeal
• 1 cup (120 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1/2 tsp ground cinnamon (optional but lovely)
• 1 cup (110 g) pecans, toasted and chopped, divided (reserve 2 tbsp for topping)
• 1 cup (240 ml) buttermilk, at room temperature
• 1/2 cup (160 g) pure maple syrup (Grade A dark/amber recommended)
• 6 tbsp (85 g) unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1/4 cup (60 g) sour cream or full-fat Greek yogurt
• 2 tsp (10 ml) pure vanilla extract
• 1 tbsp (12 g) turbinado sugar, for topping (optional)

Optional maple–butter glaze

• 2 tbsp (30 ml) pure maple syrup
• 1 tbsp (14 g) unsalted butter
• Pinch of fine salt (optional, to balance)

Step-by-Step Instructions

Step 1: Heat the oven, prep the pan, and toast the pecans

Preheat your oven to 350°F (175°C) with a rack in the center. Grease a 9×5-inch (23×13 cm) loaf pan and line it with a parchment sling, leaving overhang for easy lifting.

Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant and slightly darker. Cool, then chop. Reserve 2 tablespoons for topping.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon (if using) until evenly combined and aerated.

Step 3: Whisk the wet ingredients

In a separate bowl or large measuring jug, whisk the buttermilk, maple syrup, melted butter, eggs, sour cream, and vanilla until smooth. Make sure the butter is not piping hot so it does not scramble the eggs.

Step 4: Combine and rest the batter

Pour the wet ingredients into the dry. Stir with a spatula until just combined; a few small lumps are fine. Fold in the chopped pecans, reserving the 2 tablespoons for topping. Let the batter rest for 5 minutes to hydrate the cornmeal—this yields a more tender crumb.

Step 5: Pan, top, and bake

Scrape the batter into the prepared pan and smooth the top. Sprinkle with reserved pecans and the turbinado sugar, if using. Bake for 45–55 minutes, rotating once, until the top is deep golden and a toothpick inserted in the center comes out with a few moist crumbs (or an instant-read thermometer reads 200–205°F / 93–96°C).

Step 6: Cool, glaze, and slice

Cool in the pan for 10 minutes, then lift onto a wire rack. For the optional glaze, warm the maple syrup and butter together until melted and glossy, then brush over the warm loaf. Cool at least 45 minutes before slicing for clean cuts.

Pro Tips

• Resting the batter for 5–10 minutes lets the cornmeal hydrate, ensuring a plush crumb.
• Use Grade A dark/amber maple syrup for deeper flavor that can stand up to the toasted pecans.
• Check doneness by temperature: 200–205°F (93–96°C) in the center prevents a gummy loaf.
• Chop pecans to mixed sizes—some fine for even distribution, some larger for crunchy bites.
• If you do not have buttermilk, use 1 cup whole milk plus 1 tbsp lemon juice or vinegar; rest 5 minutes.

Variations

• Skillet version: Bake in a preheated 10-inch cast-iron skillet (well-buttered) at 375°F (190°C) for 28–34 minutes.
• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend; add 1 extra tablespoon sour cream if batter seems thick.
• Cranberry-pecan: Fold in 1/2 cup (60 g) dried cranberries with the pecans for pops of tart sweetness.

Storage & Make-Ahead

Store cooled slices airtight at room temperature for up to 3 days, or refrigerate for 5 days. Freeze well-wrapped slices for up to 2 months; thaw at room temperature or warm in a 300°F (150°C) oven for 8–10 minutes. The loaf is best the day it is baked but stays moist thanks to the maple and dairy. Pecans can be toasted up to 3 days ahead and kept airtight.

Nutrition (per serving)

Approx. per slice (1/10 loaf): 330 calories; 18 g fat; 35 g carbohydrates; 2 g fiber; 18 g sugars; 6 g protein; 270 mg sodium. With glaze, add about 20 calories per slice.