Maple Pecan Streusel Loaf with Brown Butter Icing
Short, Catchy Intro:
So you want something bakery-level tasty but low on effort and high on bragging rights? Good. This Maple Pecan Streusel Loaf with Brown Butter Icing is basically dessert royalty in loaf form. It smells like autumn, tastes like comfort, and looks like you definitely know what you are doing even if you almost burned toast this morning.
Why This Recipe is Awesome
- It hits all the cozy flavor buttons: maple, toasted pecans, brown butter. What is not to love.
- It looks fancy but is actually quite forgiving. This loaf forgives small measuring sins and emotional baking mishaps.
- It doubles as breakfast, snack, and a valid excuse to offer coffee to strangers. Win win.
- Want a twist? Try drizzling extra maple syrup. Want to impress someone? Add extra chopped pecans on top.
- If you like brown butter vibes, you might also enjoy this fun take on cookies over at Cadbury mini egg cookies with brown butter. Just saying.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup maple syrup
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup toasted pecans, chopped
- 1/2 cup powdered sugar
- 4 tablespoons unsalted butter, browned
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the maple syrup and chopped pecans.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- While the loaf is baking, prepare the brown butter icing by browning the butter in a saucepan and then mixing in the powdered sugar until smooth.
- Once the loaf has cooled, drizzle the brown butter icing over the top and serve.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven. Rookie move. Preheat it.
- Overmixing the batter. Mix until just combined and stop. Your loaf will thank you by being tender and not dense.
- Browning butter on high heat. Take your time. Browned butter is about patience and the sweet nutty smell. If it smells burnt, you went too far.
- Skipping the toast step for pecans. Toasting brings out flavor. Do it unless you enjoy blandness.
- Cutting into the loaf the second it comes out of the oven. Wait. Let it cool or your crumb will be a hot mess.
Alternatives & Substitutions
- No milk on hand? Use a splash of yogurt thinned with water or even plant milk. I personally like oat milk for a tiny flavor twist.
- Want fewer nuts or allergic? Swap pecans for chopped walnuts or leave them out. The loaf will still be delightful.
- No pure maple syrup? Use a darker syrup or a mix of maple extract and a little more sugar. Not ideal, but it works in a pinch.
- Butter substitute? Don’t. Seriously, stick with butter here for flavor. If you must, use a high quality vegan butter but expect a slight change in texture.
- Want a gluten free version? Use a 1 to 1 gluten free flour blend and check baking times. You might need a touch more moisture.
- Feeling extra crunchy? Toss some pecan pieces in a bit of brown sugar and salt and sprinkle on top before baking.
FAQ
Q. Can I use margarine instead of butter?
A. Technically yes, but why hurt your soul like that? Margarine changes flavor and the brown butter icing will not get that glorious nutty depth. If budget is the issue, use a good block-style margarine only as a last resort.
Q. Can I bake this as muffins instead of a loaf?
A. Absolutely. Fill muffin tins about two thirds full and bake for 18 to 25 minutes. Check early. Muffins will bake quicker and make portion control easier.
Q. Do I need to toast the pecans first?
A. Yes, do it. Toasting gives the nuts that bright, crunchy nuttiness. Toss them in a dry skillet for a few minutes until fragrant, stirring often. Do not walk away.
Q. How do I brown butter without burning it?
A. Use medium to medium low heat. Stir or swirl frequently. Watch for amber flecks and a nutty smell. Remove from heat right away and let it cool slightly before mixing with powdered sugar.
Q. Can I make this ahead of time?
A. For sure. The loaf will keep well wrapped at room temperature for 2 days or in the fridge for up to a week. Icing stores separately and you can rewarm it slightly before drizzling.
Q. Can I freeze the loaf?
A. Yes. Wrap tightly in plastic and foil. Freeze up to 3 months. Thaw in the fridge overnight and refresh in a warm oven for a few minutes if you want that just-baked vibe.
Q. My icing got grainy. What happened?
A. Most likely your butter was too hot when mixed with powdered sugar. Let the butter cool a bit next time, or whisk vigorously to smooth it out. Patience is a skill in icing world.
Final Thoughts
This maple pecan loaf is one of those recipes that makes your kitchen smell amazing and gives you a minor ego boost when you slice it open. It is cozy, slightly sophisticated, and zero judgment if you eat half the loaf with a fork. Pro tip Serve with coffee, tea, or pretend wine depending on the time of day and your priorities.
Now go impress someone or at least yourself with this loaf. You earned it. Bake it, eat it, brag about it, repeat. Baking is therapy that ends with dessert and I fully support that.
Conclusion
If you want more brown butter and maple inspiration, try this lovely pumpkin take on the theme with a brown butter maple glaze at Pumpkin cake with brown butter maple glaze. Or, if you are in the mood for a breakfast cake that leans into the same flavor family, check out this comforting option at Brown Butter Maple Pecan Coffee Cake.
Happy baking and may your loaf be perfectly golden and delightfully sticky on top.
Print
Maple Pecan Streusel Loaf with Brown Butter Icing
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting and cozy maple pecan loaf topped with rich brown butter icing. Perfect for breakfast or dessert!
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup maple syrup
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup toasted pecans, chopped
- 1/2 cup powdered sugar
- 4 tablespoons unsalted butter, browned
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the maple syrup and chopped pecans.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the brown butter icing by browning the butter in a saucepan and then mixing in the powdered sugar until smooth.
- Once the loaf has cooled, drizzle the brown butter icing over the top and serve.
Notes
For added flavor, you can drizzle extra maple syrup or sprinkle more chopped pecans on top before baking.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: maple, pecan, loaf, baking, dessert
