A soft and moist Brown Sugar Maple Pecan Bread with warm cinnamon, rich maple syrup, and crunchy pecans. Perfect for breakfast or a sweet snack.

All purpose flour

Baking powder

Ground cinnamon

Sea salt

Vegan buttermilk

Light brown sugar

Pure maple syrup

Dairy free Greek style yogurt such as Forager Project Dairy Free Yogurt or Cocojune Organic Cultured Yogurt

Olive oil or neutral oil

Alcohol free vanilla flavor such as Alcohol Free Simply Organic or Watkins Clear Vanilla Flavor

Chopped pecans

Vegan butter

Powdered sugar

Dairy free milk

2. Preheat the oven to 320 degrees Fahrenheit for fan forced or 356 degrees Fahrenheit for conventional ovens. Grease and line a loaf pan.

3. Sift flour baking powder cinnamon and salt into a bowl and whisk gently.

4. In a large mixing bowl combine vegan buttermilk brown sugar maple syrup dairy free yogurt olive oil and alcohol free vanilla flavor until smooth.

5. Fold half the dry mixture into the wet mixture then gently fold in the rest along with chopped pecans.

6. Transfer the batter to the loaf pan and smooth the top.

7. Bake 55 to 65 minutes until a toothpick inserted in the center comes out mostly clean.

8. Let the loaf cool in the pan for 10 minutes then move to a rack to cool completely.

9. Warm vegan butter in a saucepan until golden then whisk in maple syrup powdered sugar and dairy free milk to make the glaze.

10. Drizzle glaze over the fully cooled loaf.

11. Toast pecans in vegan butter and maple syrup for a few minutes then cool and sprinkle on top.

12.

Use room temperature ingredients for a smooth batter and soft loaf texture.

Do not overmix or the bread may become dense.

Toast the pecans before adding for deeper flavor.

Allow the loaf to cool completely before glazing to avoid melting.

The bread freezes well when wrapped tightly and stored in an airtight container.