Maple Nut Bread Recipes

PURE MAPLE BREAD

Steps:

• Gather the ingredients.
• Grease and flour a loaf baking pan.
• Over medium-low heat, heat milk and butter in a small saucepan but do not let it boil. Once the butter is completely melted, stir in the pure maple syrup.
• Take the hot mixture off of the heat.
• Preheat oven to 325 F.
• In a medium bowl, combine flour, baking powder, and salt with a wire whisk. Thoroughly mix dry ingredients well.
• In a large bowl, pour in some milk. Quickly stir in the eggs. Add the remaining milk mixture and stir it until it is completely combined.
• Add the flour mixture into the wet ingredients, then mix until well combined. Stir nuts into that mixture.
• Place the batter into prepared pan and bake it for one hour.
• Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack. Serve bread alone or with butter.
• Enjoy.

MAPLE PECAN BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
• In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
• In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
• Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

MAPLE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
• In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
• Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

MAPLE WHITE BREAD

Steps:

• Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
• Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
• Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set aside to rise until doubled, about an hour.
• Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased 9-by-5-by-3-inch baking pan.
• Cover and set in a warm place to rise until doubled, about 45 minutes.
• Heat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool freely on a rack before slicing.

MAPLE NUT BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, mix bananas, sour cream, maple syrup and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. For streusel, in a small bowl, mix flour, sugars, butter and cinnamon until blended. Stir in pecans; sprinkle over batter., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

MAPLE NUT BREAD RECIPE

Steps:

• Soak the walnuts in the maple syrup for 2 hours.
• Preheat oven to 350F. Grease a 9x5x3 loaf pan.
• Mix the baking mix, sugar, egg and milk in a large bowl. Beat well for 30 seconds.
• Stir in walnut mixture.
• Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool before slicing.

PUMPKIN MAPLE NUT BREAD

Steps:

• Preheat oven to 350°F. Butter 9x5x2 1/2-inch loaf pan. Place paper liners in 6 muffin cups. Puree prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in medium bowl. Mix pumpkin, pecans maple syrup, oil, egg whites and pureed prunes in large bowl. Stir in dry ingredients into pumpkin mixture (batter will be thick).
• Spoon batter into loaf pan until 3/4 full. Smooth top with spatula. Divide remaining batter among 6 muffin cups. Bake muffins until tester inserted into center of muffin comes out clean, about 30 minutes. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool muffins and bread on racks and cool completely. (Can be made 1 day ahead. Wrap tightly and store at room temperature.)

MAPLE BUBBLE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside., Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture., Place 8 rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

MAPLE PECAN BREAD

Steps:

• sift dry ingredients
• toss nuts in flour.
• combine wet add to dry.
• stir just until moistened
• pour batter into9x5 greased bread pan.
• bake 350 55 minutes until done.
• wrap in saran wrap when cool for a day.

MAPLE MILK BREAD

Steps:

• Make the tangzhong: In a medium pot, whisk together the bread flour and milk until relatively smooth. Set over medium-low heat and cook, whisking constantly, until the mixture thickens into a texture not unlike mashed potatoes or grits, 2 to 3 minutes. You may see lumps at first, but as you continue to whisk and the flour cooks, your mixture will smooth out.
• Make the bread: Remove the pot from the heat and whisk in the cream until smooth, which will cool down the mixture and add some necessary fat. To the creamy mixture, add 4 cups/576 grams bread flour, the maple syrup, egg, salt and yeast, and stir with a wooden spoon or rubber spatula until you can no longer see any streaks of egg or flour. Cover the pot with a lid and let sit in a warm place to proof and hydrate until doubled in size, 1 to 2 hours.
• To knead by hand, keep ½ cup/72 grams bread flour next to you. Dust a clean work surface with some of the flour and turn the dough out onto the surface. Dust some more flour on top of the dough and on your hands, and knead the dough into a ball using both hands. As you start to feel the dough get sticky, add more of the flour. The goal here is to not use more than that ½ cup of flour to knead the dough and, at the same time, to develop enough gluten in it so that it's no longer sticky, 5 to 7 minutes. Alternatively, knead with a stand mixer: Transfer the dough from the pot to the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium-low speed for 15 minutes; it will become pretty sticky and cling to the bowl. Turn the dough out onto a floured surface. Dust some more flour on top of the dough and on your hands, and form the dough into a ball using both hands, adding more flour as needed.
• Grease a 9-by-5-inch loaf pan with cooking spray. Cut the dough in half with a knife, then flatten each piece using your hands, pulling the corners of each piece up and over the center, all around, so that you're creating two tight balls. Twist the pulled-up edges to seal and turn the balls over so their smooth sides are facing up. Nestle the two balls side by side in the pan and let sit, covered with a clean kitchen towel, in a warm place in your kitchen until the dough balls have risen an inch above the rim of the pan, 1 1/2 to 2 1/2 hours.
• Meanwhile, heat the oven to 350 degrees. Bake the bread until the crust is dark brown and an instant-read thermometer inserted in the center reads 185 to 190 degrees, 40 to 45 minutes.
• Remove from the oven and let cool in the pan for 5 minutes before taking out the bread and slicing into it. (Technically it should cool completely, but come on: There's nothing like the glorious experience of tearing into a fresh, warm loaf of sweet milk bread.) The bread will keep for up to 3 to 4 days in a closed container at room temperature.

BANANA MAPLE NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
• Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.

MAPLE WALNUT BREAD

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; sprinkle with flour.
• In large bowl, stir together Bisquick mix, sugar, oats and walnuts. Stir in remaining ingredients until blended. Pour batter into pan.
• Bake 1 hour 5 minutes or until toothpick inserted in center comes out clean and bread is firm to the touch. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

MAPLE BANANA NUT BREAD

Steps:

• Preheat oven to 350 F degrees.
• Lightly grease a 9x5 inch loaf pan.
• In a large mixing bowl, combine flour and salt.
• Add oil, syrup and egg yolks; stir well.
• Add milk and mashed bananas; stir well.
• Add chopped nuts and stir.
• Beat egg whites until stiff; fold into batter.
• Pour batter into prepared loaf pan.
• Bake at 350 F for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.