This maple blueberry bread recipe with pecans combines all these delicious ingredients to produce a bread that is perfect for breakfast, as a snack, as well as dessert. The natural sweetness of maple syrup harmonizes beautifully with the burst of flavor from fresh blueberries, creating a delightful contrast that tantalizes your taste buds. Adding pecans brings a satisfying crunch and a rich, nutty flavor that elevates the bread to new heights. Whether you enjoy it toasted with a pat of butter for breakfast, as a wholesome midday snack, or as a delectable dessert with a dollop of whipped cream, this versatile bread is sure to become a favorite. The pecan nuts, from our orchards of San Saba, Texas, add a touch of our heritage to every bite, making this bread not just a treat, but a celebration of quality ingredients and time-honored traditions.
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Maple Pecan Blueberry Bread
Maple Pecan Blueberry Bread
Ingredients:
2 ¼ cups all purpose flour (316 g)
1 tsp ground cinnamon
½ tsp salt
2 tsp baking powder
1 tsp baking soda
¼ cup light brown sugar, packed (61 g)
¼ cup granulated sugar (53 g)
2 eggs
1 cup milk
½ cup maple syrup
½ tsp vanilla extract
½ tsp maple extract
1 cup blueberries (~162 g) + 1 tbsp of flour
½ cup chopped pecans (68 g)
Instructions:
Preheat oven to 350 deg F. Spray a 9x5 loaf pan with cooking spray and line with parchment paper to create a sling.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a medium bowl, combine sugars, egg, milk, maple syrup, and extracts. Pour wet ingredients into dry ingredients and mix until just combined. Wash and dry the blueberries and toss in 1 tbsp of flour. Fold the blueberries and pecans into the batter. Pour the batter into the prepared loaf pan.
For metal loaf pans, bake at 350 deg F for 60 - 70 minutes or until toothpick comes out clean.
For glass loaf pans, bake at 325 deg F for 80 - 90 minutes or until toothpick comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely. Enjoy as is or with some cinnamon butter!
Maple Pecan Blueberry Bread
Ingredients:
2 ¼ cups all purpose flour (316 g)
1 tsp ground cinnamon
½ tsp salt
2 tsp baking powder
1 tsp baking soda
¼ cup light brown sugar, packed (61 g)
¼ cup granulated sugar (53 g)
2 eggs
1 cup milk
½ cup maple syrup
½ tsp vanilla extract
½ tsp maple extract
1 cup blueberries (~162 g) + 1 tbsp of flour
½ cup chopped pecans (68 g)
Instructions:
Preheat oven to 350 deg F. Spray a 9x5 loaf pan with cooking spray and line with parchment paper to create a sling.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a medium bowl, combine sugars, egg, milk, maple syrup, and extracts. Pour wet ingredients into dry ingredients and mix until just combined. Wash and dry the blueberries and toss in 1 tbsp of flour. Fold the blueberries and pecans into the batter. Pour the batter into the prepared loaf pan.
For metal loaf pans, bake at 350 deg F for 60 - 70 minutes or until toothpick comes out clean.
For glass loaf pans, bake at 325 deg F for 80 - 90 minutes or until toothpick comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely. Enjoy as is or with some cinnamon butter!
