Name: Maple Pecan Pull-Apart Bread Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; ¼ cup granulated sugar; 2 ¼ tsp active dry yeast (1 packet); ½ tsp salt; ¾ cup warm milk (110°F); ¼ cup unsalted butter, melted; 2 large eggs; ½ cup unsalted butter, melted; ½ cup brown sugar, packed; 2 tsp ground cinnamon; ½ cup chopped pecans; 2 tbsp pure maple syrup; 1 cup powdered sugar; 2–3 tbsp pure maple syrup; 1–2 tbsp milk, as needed

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If you’re in search of a showstopper brunch treat that’s both comforting and irresistible, you can’t miss this Maple Pecan Pull-Apart Bread. Each buttery layer is generously spread with a sweet, nutty maple-cinnamon filling and finished with a glossy maple glaze that’s pure heaven. Whether for a holiday table, a special family breakfast, or just because you’re craving something warm and cozy, this recipe brings together classic flavors in the most delightful way. It’s the kind of bread that practically begs to be shared—pull-apart style—while everyone marvels at its golden, gooey goodness.

Maple Pecan Pull-Apart Bread Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about how simple pantry staples come together in the Maple Pecan Pull-Apart Bread. Every ingredient has its purpose, from giving the bread its pillowy rise to ensuring every bite is packed with cinnamon-maple bliss. Here’s what you’ll need and a handy tip for each:

All-purpose flour: The foundation for tender, fluffy layers—don’t substitute with bread flour, as it can make the loaf too chewy.
Granulated sugar: Adds subtle sweetness to the dough and helps with browning.
Active dry yeast: Responsible for that beautiful rise; make sure it’s fresh for the best results.
Salt: Enhances the flavors and ensures your bread is never bland.
Warm milk: Feeds the yeast and produces a rich, moist crumb—make sure the temperature is about 110°F.
Unsalted butter: True richness! Butter goes both in the dough and the filling for ultimate softness and flavor.
Large eggs: Give structure, color, and extra tenderness.
Brown sugar: Brings a caramel-like depth to the filling, blending deliciously with the maple syrup.
Ground cinnamon: Classic warmth that pairs perfectly with pecans and maple.
Chopped pecans: Nutty crunch in every layer—toast them for even more flavor if you have a moment.
Pure maple syrup: The star of this show; use real maple syrup for a deep, natural sweetness.
Powdered sugar: Essential for a silky-smooth glaze that ties all the flavors together.
Milk (for glaze): Helps thin out the glaze to a perfect pourable consistency.

How to Make Maple Pecan Pull-Apart Bread

Step 1: Make the Dough

Start by combining the flour, sugar, yeast, and salt in a large bowl. The warm milk, melted butter, and eggs get whisked in to create a soft dough. Give it a thorough knead (about 6 to 8 minutes) until smooth and just a bit springy. Plop it into a greased bowl, cover with a towel, and let it rise until doubled—it’s basically a little dough nap that takes about an hour.

Step 2: Prepare the Filling

While your dough rises, stir together the melted butter, brown sugar, cinnamon, chopped pecans, and maple syrup. This aromatic mixture is a total flavor bomb, destined to fill every nook of your pull-apart loaf with maple-cinnamon goodness. Set it aside—you’ll be ready to slather it soon!

Step 3: Shape the Bread

Once the dough’s doubled, give it a gentle punch down (so satisfying), then roll it into a big rectangle—about 12 inches by 20 inches. Spread the maple pecan filling all over, right to the edges. Slice the dough into equal strips, stack them neatly, then cut into squares. Stand these stacks upright in a greased loaf pan—trust me, this technique creates that magical pull-apart effect when baked.

Step 4: Second Rise

Give your assembled loaf another short rest. Loosely cover the pan and allow the dough to puff back up for 30 to 40 minutes. This second rise ensures those beautiful layers separate, while staying light and airy—making the Maple Pecan Pull-Apart Bread so tempting once baked.

Step 5: Bake

Bake your masterpiece in a preheated oven (350°F/175°C) for 35 to 40 minutes, keeping an eye on the color. If you notice the top browning a bit too much, tent it with foil to protect that golden finish without over-baking the inside. The aroma at this stage is pure anticipation!

Step 6: Glaze

Whisk together powdered sugar, maple syrup, and just enough milk to make a smooth, pourable glaze. Once your bread is out and still warm, drizzle the glaze liberally over the top. It’ll seep into the layers, making each bite sticky, sweet, and utterly decadent.

How to Serve Maple Pecan Pull-Apart Bread

Garnishes

For a picture-perfect finish, sprinkle extra chopped pecans on top before baking for added crunch. After glazing, a light dusting of cinnamon or an extra splash of maple syrup amps up the wow factor. Freshly baked, the bread looks stunning right out of the pan—just let that glossy glaze work its magic!

Side Dishes

Pair your Maple Pecan Pull-Apart Bread with a creamy coffee, chai latte, or a cold glass of milk for breakfast. If you’re setting a brunch table, serve alongside a sharp fruit salad or fluffy scrambled eggs to balance the sweetness with a bit of savory freshness.

Creative Ways to Present

This bread looks fabulous served straight from the pan at the center of the table, encouraging everyone to dive in and pull off their own piece. For smaller gatherings, try portioning the bread into mini loaves or even muffin tins for individual servings—adorable and fuss-free. A drizzle of extra glaze just before serving adds a beautiful finishing touch.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (a big if!), wrap the loaf tightly in foil or plastic and store at room temperature for up to two days. To keep it super soft and gooey, be sure it’s well covered—no one likes a dry pull-apart!

Freezing

The good news is that Maple Pecan Pull-Apart Bread freezes beautifully. Wrap slices or the whole cooled loaf in plastic wrap and then foil. Pop it in the freezer for up to two months. To serve, thaw at room temperature (still wrapped) until soft.

Reheating

For that just-baked warmth, reheat slices briefly in the microwave or cover the loaf with foil and warm in a 300°F oven for 10 to 15 minutes. If you like, drizzle with a bit more glaze after reheating to freshen things up!

FAQs

Can I make Maple Pecan Pull-Apart Bread the night before?

Absolutely! Assemble the loaf fully, cover, and refrigerate overnight. The next morning, let it come to room temperature while the oven preheats, then bake as directed—it’s a perfect make-ahead brunch solution.

What if I don’t have pecans?

No worries. You can substitute walnuts, almonds, or even leave the nuts out altogether if there’s an allergy. The bread will still be delicious, just with a slightly less nutty crunch.

My dough isn’t rising. What went wrong?

The most common culprit is your yeast—double check that it hasn’t expired, and make sure your milk isn’t too hot. If the environment is chilly, try placing the dough in a slightly warm (but off) oven for rising.

Can I use a bread machine for the dough?

Yes, you can use a bread machine to knead and raise the dough. Just add the ingredients according to your machine’s guidelines, then remove and proceed with the shaping and baking instructions.

How do I keep the bread soft for longer?

Seal leftovers well in an airtight container, and reheat briefly before serving to keep the texture moist and pillowy. For very best results, enjoy on the day it’s made—or freeze for future maple pecan cravings.

Final Thoughts

I hope you’re inspired to roll up your sleeves and bake a loaf of Maple Pecan Pull-Apart Bread soon! It’s the ultimate treat for sharing, and the scent alone is worth every minute. Gather your loved ones, set out plenty of napkins, and watch this sweet, sticky masterpiece disappear!