Maple Pecan Swirl Bread: Sweet bread with brioche like flavors filled with maple and pecans all swirled up and baked in a Bundt pan. Topped with maple glaze and pecans.
I’ve been making a lot of breakfast type breads lately.
I should probably stop.
Each time my mom sees one on the blog her and my dad ask if I’m going to make that for them when they come. 🙂
I always say the same thing.
Knowing that I probably won’t. 🙂
Not because I don’t want to but because I’ll want to make something different to put on the blog.
The curse of the food blogger.
We usually never want to repeat the same thing.
Though I must admit I might make them this bread.
Or at least some version of it. 😛
Today is the last day of November.
Just one more month in the calendar year.
Pretty hard to believe actually.
I saw this bread in Sift.
Sift is the magazine that King Arthur Flour puts out.
I really like the magazine because it’s always has a bread section.
And well, bread is my favorite to bake most of the time.
The original recipe called for maple sugar.
I had some and just couldn’t find it.
Plus they wanted 1/2 of it and maple sugar is kind of pricy so I opted with maple syrup.
Now, don’t get me wrong, I don’t want you using fake maple syrup but you don’t have to use the top of the line maple syrup in this.
Because wow, can those prices vary.
If you have a Trader Joe’s near you they carry good maple syrup for a decent cost.
The original bread did not have nuts but I love pecans with maple and so I added them.