Breakfast Baking
Maple Pecan Loaf with Cinnamon Swirl: Easy Moist Quick Bread Recipe
Original recipe: 8 servings · Prep: 10 min · Cook: 50 min · Total: 60 min
By Beginnerbakes Editorial TeamPublished May 6, 2026 | Updated Sep 30, 2026
American
60 mins
Beginner-friendlyEasyOne BowlStep By Step
Maple pecan quick bread with a cinnamon swirl and maple glaze. Mix the wet and dry ingredients separately before combining the batter.
Prep
10 min
Cook
50 min
Total
60 min
Servings
8
Difficulty
easy
Cuisine
American
Ingredients
Servings
8
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon (for the batter)
- 1/2 teaspoon ground cinnamon (for the middle layer)
- 6 tablespoons pure maple syrup (for the batter)
- 2 tablespoons pure maple syrup (for the glaze)
- 1 cup unsweetened non-dairy milk (such as almond or oat milk)
- 1 teaspoon apple cider vinegar
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans, divided
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
-
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 1 tablespoon batter cinnamon until well combined.
-
In a separate smaller bowl or measuring cup, combine the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan 'buttermilk'.
-
Add the 6 tablespoons batter maple syrup, applesauce, and vanilla extract to the milk mixture and stir to combine. Keep the separate 2 tablespoons glaze syrup aside.
-
Pour the wet ingredients into the dry ingredients bowl. Mix gently with a spatula or wooden spoon until just combined-do not overmix.
-
Fold in half of the chopped pecans (about 3/8 cup) into the batter.
-
Pour half of the batter into the prepared loaf pan, spreading it evenly.
-
Sprinkle the separate 1/2 teaspoon middle-layer cinnamon and half of the remaining chopped pecans over the batter.
-
Top with the remaining batter and smooth the surface gently with a spatula.
-
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
-
While the loaf bakes, warm the reserved 2 tablespoons maple syrup in a small saucepan or microwave until runny.
-
Once the loaf is out of the oven, immediately brush the top with the warmed maple syrup and sprinkle the remaining pecans on top for a glossy, crunchy finish.
-
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
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