Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour: 2 cups (batter) + 3/4 cup (streusel)
- Unsalted butter: 1/2 cup melted (batter) + 5 tbsp cold (streusel)
- Pecans: 3/4 cup, toasted and chopped (streusel)
- Pure maple syrup: 1/2 cup (batter) + 3 tbsp (glaze)
- Sugars: 1/2 cup granulated + 1/4 cup light brown (batter); 1/2 cup light brown (streusel); 3/4 cup confectioners’ (glaze)
- Leaveners: 1 tsp baking powder + 1/2 tsp baking soda; plus 1/2 tsp fine salt
- Spice: 1 tsp cinnamon + 1/4 tsp nutmeg (batter); 1 tsp cinnamon (streusel)
- 2 large eggs; 1/2 cup buttermilk; 2 tsp vanilla; 1/2 tsp maple extract (optional)
- Glaze: 1–2 tsp milk or cream; pinch salt; optional orange zest
Do This
- 1. Heat oven to 350°F (177°C). Grease and line a 9×5-inch loaf pan with parchment.
- 2. Streusel: Mix flour, brown sugar, cinnamon, salt; cut in cold butter to clumps; fold in pecans. Chill.
- 3. Dry: Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg.
- 4. Wet: Whisk melted butter, sugars, maple syrup, eggs, vanilla, maple extract, buttermilk.
- 5. Combine: Fold dry into wet just until no flour pockets remain.
- 6. Layer: Half batter, half streusel; remaining batter; remaining streusel. Swirl lightly.
- 7. Bake 55–65 minutes until 205°F inside or a tester has a few moist crumbs. Cool, glaze, slice.
Why You’ll Love This Recipe
- Big maple flavor in a cozy, tender crumb with just the right sweetness.
- Buttery pecan streusel in the middle and on top for double crunch.
- Simple pantry ingredients; no mixer required.
- Stays moist for days and freezes beautifully.
Grocery List
- Produce: Optional 1 orange (zest for glaze)
- Dairy: Unsalted butter; eggs; buttermilk; milk or heavy cream (for glaze)
- Pantry: All-purpose flour; granulated sugar; light brown sugar; confectioners’ sugar; pure maple syrup; vanilla extract; maple extract (optional); baking powder; baking soda; fine sea salt; ground cinnamon; ground nutmeg; pecans; parchment paper
Full Ingredients
Maple-Pecan Streusel
- 3/4 cup (95 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp fine sea salt
- 5 tbsp (70 g) cold unsalted butter, cut into small cubes
- 3/4 cup (75 g) pecans, toasted and finely chopped
Bread Batter
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (113 g) unsalted butter, melted and cooled slightly
- 1/2 cup (120 ml) pure maple syrup
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1/2 tsp maple extract (optional, boosts maple flavor)
- 1/2 cup (120 ml) buttermilk, at room temperature
Maple Glaze
- 3/4 cup (90 g) confectioners’ sugar
- 3 tbsp pure maple syrup
- 1–2 tsp milk or heavy cream, as needed to thin
- Pinch fine sea salt
- Optional: 1/4 tsp maple extract or 1 tsp finely grated orange zest
Step-by-Step Instructions
Step 1: Prep the pan and heat the oven
Preheat the oven to 350°F (177°C) with a rack in the center. Lightly grease a 9×5-inch loaf pan, then line it with a parchment sling that overhangs the long sides for easy removal. Lightly grease the parchment as well.
Step 2: Make the pecan streusel
In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt. Using a pastry cutter or your fingertips, cut in the cold butter until coarse, clumpy crumbs form with some pea-size pieces. Fold in the chopped, toasted pecans. Refrigerate while you make the batter; chilling helps the streusel stay chunky.
Step 3: Whisk the dry ingredients
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and lump-free.
Step 4: Whisk the wet ingredients
In a separate bowl, whisk the melted (but not hot) butter, maple syrup, granulated sugar, and brown sugar until glossy. Whisk in the eggs one at a time, then the vanilla and (if using) maple extract. Whisk in the buttermilk. The mixture should be smooth; if it looks curdled, it’s okay and will come together once the dry ingredients are added.
Step 5: Make the batter
Pour the wet mixture into the dry ingredients. Using a spatula, fold gently just until no dry streaks remain. Do not overmix; a few small lumps are fine. Overmixing can lead to a tough loaf.
Step 6: Layer and swirl
Spread half the batter into the prepared pan. Sprinkle evenly with half of the pecan streusel. Top with the remaining batter and gently spread to the edges. Sprinkle on the remaining streusel and press lightly to adhere. For a subtle ribbon, drag a butter knife through the layers in a gentle S-pattern once or twice.
Step 7: Bake
Bake for 55–65 minutes, rotating the pan at 40 minutes and tenting loosely with foil if the top is browning too quickly. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs (no wet batter), or the internal temperature reaches 200–205°F (93–96°C).
Step 8: Cool, glaze, and slice
Cool in the pan on a rack for 15 minutes, then lift out using the parchment and cool completely (about 45–60 minutes). For the glaze, whisk confectioners’ sugar, maple syrup, and a pinch of salt, adding milk or cream a few drops at a time to reach a thick drizzle. Optional: add maple extract or orange zest. Drizzle over the cooled loaf. Slice with a serrated knife.
Pro Tips
- Weigh your flour for accuracy; too much flour makes quick bread dry. If using cups, fluff, spoon, and level.
- Toast pecans in a 350°F (177°C) oven for 6–8 minutes until fragrant; cool before chopping for maximum crunch.
- Keep the streusel cold so it bakes into distinct, buttery nuggets instead of melting.
- Use room-temperature eggs and buttermilk to avoid seizing the melted butter.
- Check early: ovens vary. If the top is dark but the center isn’t set, tent with foil.
Variations
- Browned Butter: Brown the batter’s butter for deeper, nutty notes; cool to room temp before mixing.
- Maple-Chocolate: Fold 1/2 cup mini chocolate chips into the batter for a maple-chocolate twist.
- Muffins: Portion into 12 lined muffin cups, top with streusel, and bake at 350°F (177°C) for 20–24 minutes.
Storage & Make-Ahead
Store the loaf, well wrapped, at room temperature for up to 3 days. For longer storage, wrap slices individually and freeze up to 3 months; thaw at room temperature or warm in a 300°F (150°C) oven for 8–10 minutes. You can make the streusel up to 3 days ahead; keep refrigerated. The baked loaf can be glazed just before serving for the freshest look.
Nutrition (per serving)
Approximate per slice (1 of 10): 480 calories; 28 g fat; 55 g carbohydrates; 5 g protein; 2 g fiber; 33 g sugars; 230 mg sodium.
